Print

Fresh Winter Salad Bowl

Fresh Winter Salad Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and nutritious winter salad featuring roasted Yukon Gold potatoes and green beans, fluffy quinoa, optional kale and green onions, topped with avocado and pepita seeds, all dressed in a tangy red wine vinaigrette with roasted garlic.

Ingredients

Scale
  • 2 large Yukon Gold potatoes (approx. 400g), cut into 1/2-inch chunks
  • 12 ounces (approx. 3 cups) green beans, trimmed and cut into 1-inch pieces
  • 3 large garlic cloves, peel left on
  • 1 tablespoon extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper, to taste
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth or water (for cooking quinoa)
  • 1 cup stemmed and finely chopped kale (optional)
  • 3 medium green onions, thinly sliced (optional)
  • 1/4 cup toasted pepita seeds (pumpkin seeds)
  • 1 large ripe avocado, pitted and sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon pure maple syrup, or to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper.
  2. On the prepared baking sheet, toss the chopped potatoes, green beans, and unpeeled garlic cloves with 1 tablespoon of olive oil. Season generously with sea salt and black pepper. Roast for 25-30 minutes, or until the potatoes are tender and golden brown, and the green beans are slightly charred.
  3. While the vegetables roast, cook the quinoa. Rinse the quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups of vegetable broth or water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy.
  4. For the dressing, remove the roasted garlic cloves from the oven, peel them, and mash them with a fork. In a small bowl, whisk together the red wine vinegar, 1/4 cup olive oil, Dijon mustard, sea salt, black pepper, and maple syrup. Incorporate the mashed roasted garlic into the vinaigrette until well combined.
  5. In a large serving bowl, combine the warm roasted potatoes and green beans with the cooked quinoa. Add the finely chopped kale and sliced green onions, if using.
  6. Pour the prepared dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
  7. Taste and adjust seasonings as needed. Top the salad with toasted pepita seeds and fresh avocado slices. Serve immediately to enjoy it warm, or chill for a delightful cold salad.

Notes

  • Kale and green onions are optional for added nutrition and flavor.
  • The salad can be served warm or chilled.
  • Adjust maple syrup in the vinaigrette to taste for sweetness.

Nutrition

Find it online: https://www.masterthecook.com/fresh-winter-salad-bowl/