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:

Quickview
500k Calories
11g Protein
28g Total Fat
54g Carbs
100% Health Score
Limit These
Calories
500k
25%

Fat
28g
44%

  Saturated Fat
3g
25%

Carbohydrates
54g
18%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
142mg
6%

Get Enough Of These
Protein
11g
23%

Vitamin C
145mg
177%

Vitamin K
131µg
125%

Vitamin A
4040IU
81%

Fiber
14g
58%

Manganese
1mg
58%

Folate
208µg
52%

Vitamin B6
1mg
51%

Potassium
1410mg
40%

Vitamin E
5mg
37%

Magnesium
137mg
34%

Copper
0.69mg
34%

Phosphorus
293mg
29%

Vitamin B1
0.35mg
24%

Vitamin B2
0.39mg
23%

Vitamin B5
2mg
23%

Vitamin B3
4mg
22%

Iron
3mg
22%

Zinc
2mg
15%

Calcium
85mg
9%

Selenium
4µg
6%

covered percent of daily need
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