During the chilly winter months, we crave warmth from our foods, but also want to keep it healthy, easy and light with salads! This dish is the perfect mix of both - a hearty salad topped with warm roasted veggies and lots of different sweet, salty and crunchy textures. It’s vegetarian, but you could also add meat or fish for added protein!
- 1/2 c cooked quinoa
- 2 c lightly packed “sturdy” greens (spinach, kale, chard, or arugula)
- 1 T dried cranberries or cherries
- 2 T crumbled goat cheese
- 1 T pumpkin seeds, pecans or almonds (really any nut you like)
- 1 T balsamic vinegar
- 1 T olive oil
- 1-2 c roasted fall/winter veggies (I used Brussels sprouts, carrots and butternut squash)
Toss vegetables lightly with olive oil and salt/pepper to taste. Roast vegetables at 475 for 10-15 minutes, or until slightly charred and browned. Move the veggies around half way through the cooking process. Let cool slightly.
Add all ingredients to a medium bowl, toss with oil and balsamic, adjusting the salt and pepper as needed. Enjoy mamas!
My spring salads are JUST around the corner. Xoxo