A beautiful winter salad is comfort in a bowl with roasted sweet potatoes and cauliflower. The red kale and winter spinach adds a depth of colour and nutritional value with protein rich quinoa. A festive salad that can be served as a side dish or a light lunch.
We don’t often think of serving a salad warm but in the winter months that is exactly what we crave is a cozy warm meal that has flavour, satisfying and one we thoroughly enjoy. This beautiful gluten-free winter salad has all of the components of that and more. A perfect festive salad to serve as a side salad or lunch during the holiday season!
When I was planning to make a winter salad I came across red kale and winter spinach at my favourite local health food store, Quarter Master Natural Foods. I was exciting to try these beautiful greens in my recipe.
WHAT IS RED KALE
Red kale is part of the green kale family. It is vibrant rich red-purple leaves are more tender with a slightly milder taste than it’s green cousins. It is incredibly hardy and capable to withstand the cold temperatures.
It’s powerful antioxidants contributes to many health benefits, from heart health to bone health. It is known to fight off chronic diseases including cancer and heart diseases. Since it is high in Vitamin C is known for it’s immune-boosting properties that we so need during these cold winter months to avoid any illness.
INGREDIENTS
SALAD
- Roasted vegetables: I like to use organic sweet potatoes and cauliflower, both of these vegetables offer their own unique flavours
- Seasons: sweet paprika, fine sea salt and pepper
- Extra virgin olive oil: recommend a good quality olive oil
- Quinoa: is my favourite gluten-free grain, love the nutty flavour it offers and couscous is great option for this recipe
- Greens: red kale and spinach: both add depth of colour and flavour, these can be easily substituted for green kale and baby spinach
- Red onion: adds a pungent flavour
- Pomegranate: love it’s crunchy, vibrant colour and nutritional benefits
- Feta: a salty flavour with some creaminess and goat cheese can be substituted
DRESSING
A simple tangy yet a hint of sweetness dressing that works really well with this salad.
- Extra virgin olive oil
- Lemon juice
- Honey or maple syrup
- Dijon mustard
- Sea salt and pepper
The red kale and winter spinach really add a richness to this salad with it’s vibrant colours but also packed with vitamins, minerals and antioxidants. Quinoa is my all-time favourite gluten-free whole grain and it is packed with protein, fiber and antioxidants. To me, nothing more satisfying is to know what I am putting into my body is healthy, nourishing and to know my body will benefit in years to come!
INSTRUCTIONS
ROASTING THE VEGETABLES: since sweet potatoes require more roasting time, I started them first in a preheat 425°F (200°C) oven and seasoned them with sweet paprika, fine sea salt and pepper with olive and roasted them for 15 minutes then tossed them.
I then added the seasoned cauliflower with a drizzle of olive oil and continued roasting for another 15 minutes. At that point, the sweet potatoes were tender and cauliflower had a slight crunchy texture.
COOKING THE QUINOA: using a small sauce pan, bring vegetable broth or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool slightly yet still slightly warm.
DRESSING: whisk together olive oil, lemon juice, honey, Dijon mustard, salt and pepper.
ASSEMBLE THE SALAD: place the cooked quinoa in a medium serving bowl, along with sweet potatoes, cauliflower, red onion, half of pomegranates and feta. Add the dressing and toss, then add kale and spinach and toss again. Add the remaining pomegranates and feta before serving. ENJOY!
STORING
This warm winter salad can be stored in the refrigerator for up to 3 days in a container with a lid. To freeze roasted sweet potatoes and cauliflower results in lose of flavour and texture, therefore, I would not recommend to freeze this recipe.
DID YOU MAKE THIS RECIPE…..PLEASE LEAVE A REVIEW
WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. THANK YOU, ROSE 🙂
Warm Winter Quinoa and Roasted Salad Bowl
Ingredients
Equipment
Method
- Preheat oven to 425°F (200°C). In medium bowl, add sweet potatoes, paprika, 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and transfer to a large baking sheet and spread evenly to one end of the baking sheet. Bake for 30 minutes tossing halfway through.
- Toss the cauliflower florets with 1/2 tablespoon of olive oil, season with salt and pepper. Then add cauliflower with the baking sheet after 15 minutes of cooking time left for the sweet potatoes. Remove from oven and allow to cool slightly.
- Meanwhile, in a small sauce pan, bring vegetable broth or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool slightly yet still slightly warm.
- DRESSING: whisk together olive oil, lemon juice, honey, Dijon mustard, salt and pepper.
- To make the salad, place the cooked quinoa in a medium serving bowl, along with sweet potatoes, cauliflower, red onion, half of pomegranates and feta. Add the dressing and toss, then add kale and spinach and toss again. Add the remaining pomegranates and feta before serving.