Description
This Light Winter Salad with Roasted Veggies and Grains blends warm roasted vegetables, hearty grains, and fresh greens for a nourishing meal perfect for cold days.
Ingredients
1 cup cooked quinoa, farro, or couscous
1 cup roasted sweet potatoes, cubed
1 cup roasted Brussels sprouts, halved
1 roasted red onion, sliced
2 cups mixed greens or baby spinach
1/4 cup dried cranberries
1/4 cup toasted walnuts or pecans
Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper.
3. Roast for 20–25 minutes or until tender and caramelized.
4. Prepare quinoa or your chosen grain according to package directions.
5. Whisk olive oil, lemon juice, maple syrup or honey, Dijon mustard, salt, and pepper.
6. Layer greens, warm grains, and roasted vegetables in a large salad bowl.
7. Add cranberries and toasted nuts.
8. Drizzle with dressing and toss gently.
9. Serve warm or at room temperature.
Notes
Add roasted carrots, cauliflower, or parsnips for a deeper winter flavor.
Swap quinoa for farro or barley for a heartier bite.
Add feta or goat cheese for creaminess.
Include chickpeas for added protein.
Use apple cider vinegar instead of lemon juice for a seasonal twist.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg