Warm Salad Bowl (Print Version)

Hearty grains and roasted vegetables tossed with wilted greens in a warm vinaigrette for a nourishing meal.

# Components:

→ Grains

01 - 1 cup quinoa or brown rice, rinsed
02 - 2 cups water or vegetable broth

→ Roasted Vegetables

03 - 1 medium sweet potato, peeled and cubed
04 - 1 red bell pepper, cut into strips
05 - 1 small red onion, sliced
06 - 1 small zucchini, sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Greens

10 - 4 cups baby spinach or kale, stems removed

→ Warm Vinaigrette

11 - 3 tablespoons olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

→ Toppings

17 - 1/4 cup crumbled feta or goat cheese
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs such as parsley or cilantro, chopped

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato, bell pepper, onion, and zucchini with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and golden.
03 - Combine quinoa or brown rice with water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 to 20 minutes for quinoa or according to package directions for rice, until grains are tender and liquid is absorbed. Fluff with a fork.
04 - In a small pan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper for 1 to 2 minutes until just warm.
05 - In a large bowl, toss spinach or kale with half the warm vinaigrette, allowing the greens to wilt slightly.
06 - Divide cooked grains among four bowls. Top with wilted greens, roasted vegetables, and optional toppings. Drizzle with remaining warm vinaigrette. Serve immediately.

# Expert Advice:

01 -
  • It delivers cozy warmth without the sluggishness of heavy comfort food.
  • You can swap almost any vegetable or grain and it still works beautifully.
  • The warm vinaigrette wilts the greens just enough to make them tender and silky.
  • It feels fancy enough for guests but easy enough for a weeknight solo dinner.
02 -
  • Do not crowd the vegetables on the baking sheet or they will steam and turn soggy instead of caramelizing.
  • Warm the vinaigrette gently and do not let it boil or the garlic will turn bitter and the oil will lose its smoothness.
  • Add the vinaigrette to the greens while both are still warm so the greens wilt just enough without cooking completely.
03 -
  • Make extra vinaigrette and keep it in a jar in the fridge, then gently rewarm it in a pan or microwave before using.
  • Roast your vegetables on the bottom rack of the oven for better caramelization and crispier edges.
  • If using kale, massage it with a pinch of salt and a drizzle of olive oil before adding the vinaigrette to soften the leaves.
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