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–+ servings

Warm Winter Quinoa and Roasted Salad Bowl

A 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. The pomegranates and feta offers a festive flair with a simple honey citrus dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Calories: 494.69
Ingredients Equipment Method Nutrition Notes

Ingredients
  

SALAD
  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 tsp sweet paprika
  • 1½ tbsp extra virgin olive oil, divided
  • 2 cups cauliflower florets
  • sea salt and pepper
  • 1 cup quinoa, rinsed
  • 1¾ cup water or vegetable broth
  • 2 cups red kale (or green kale)
  • 2 cups winter spinach
  • 1/4 red onion, diced
  • 1/2 cup pomegranates
  • 1/4 cup feta or goat cheese, crumbled
DRESSING
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper

Equipment

  • Baking sheet
  • small sauce pot

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. DRESSING: whisk together olive oil, lemon juice, honey, Dijon mustard, salt and pepper.
  5. 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.

Nutrition

Calories: 494.69kcalCarbohydrates: 67.49gProtein: 11.48gFat: 21.2gSaturated Fat: 3.88gPolyunsaturated Fat: 3.29gMonounsaturated Fat: 12.71gCholesterol: 8.35mgSodium: 219.94mgPotassium: 1013.43mgFiber: 9.59gSugar: 16.39gVitamin A: 18656.93IUVitamin C: 47.27mgCalcium: 170.02mgIron: 3.76mg

Notes

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. 

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