Winter salad bowl

Published: 2020-02-01

Last Updated: 2024-05-23

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Info Amount
Prep Time 15 min
Cook Time 30 min
Yields 6 servings

Ingredients

Salad

Quantity Item
2 large Yukon gold potatoes, diced
12 oz green beans, trimmed and chopped
1 clove garlic
1 Tbsp olive oil
1 cup quinoa, uncooked
1 cup kale, stemmed, finely chopped
3 green onions, sliced
1/4 cup toasted pumpkin seeds
1 large ripe avocado
kosher salt
pepper

Dressing

Quantity Item
1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp dijon mustard
1 Tbsp maple syrup
kosher salt
pepper

Directions

  1. Preheat oven to 400 F
  2. Line extra-large baking sheet with parchment paper
    1. Place chopped potatoes, green beans, and whole garlic cloves onto sheet
    2. Toss with oil and season with salt and pepper
    3. Spread into even layer, cook for 15 min
    4. Flip and roast again for another 15 min
  3. Meanwhile, cook quinoa according to instructions, fluff with a fork
  4. Whisk all dressing ingredients together
    1. Cut off end of garlic clove, push out cooked garlic into dressing, and whisk together
  5. Spoon potatoes and beans into a large serving bowl
    1. Add quinoa, kale, green onions, dressing, and toss all together
  6. Season with salt and pepper, top with seeds and avocado

References & Notes

  1. Original recipe: Oh She Glows