Warm + Roasted Winter Salad Bowl
Warm + Roasted Winter Salad Bowl could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 6 servings with 465 calories, 11g of protein, and 28g of fat each. For $2.12 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. If you have avocado, yukon gold potatoes, quinoa, and a few other ingredients on hand, you can make it. 14 people have made this recipe and would make it again. It works well as a reasonably priced side dish for Winter. It is brought to you by Oh She Glows. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 97%, this dish is excellent. Warm Winter Salad For Two, Warm Winter Salad, and Warm Winter Bread Salad are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
Sliced avocado
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon pink Himalayan salt or fine grain sea salt
1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
3 green onions, thinly sliced
1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)
Freshly ground pepper, to taste
1 cup uncooked rainbow or regular quinoa + 1.5 cups water
1/4 cup red wine vinegar
3 tablespoons pepita seeds (I added a handful of sesame seeds at the last minute too)
3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
Equipment:
baking paper
baking sheet
oven
pot
whisk
bowl
sauce pan
Cooking instruction summary:
Preheat oven to 400F and line one extra-large (or 2 large) baking sheets with parchment paper.Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.Chop the kale and green onions.When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat.Season with salt and pepper to taste and serve immediately. Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days.
Step by step:
1. Preheat oven to 400F and line one extra-large (or 2 large) baking sheets with parchment paper.
2. Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper.
3. Spread into an even layer.Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy.
4. Remove from heat, fluff with a fork, and leave the lid on to keep warm.Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.Chop the kale and green onions.When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic.
5. Whisk the garlic into the dressing until combined.
6. Pour all of the dressing onto the vegetables and toss to coat.Season with salt and pepper to taste and serve immediately. Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days.
Nutrition Information:
covered percent of daily need
