Warm & Roasted Winter Salad Bowl

posted in: Recipes | 0

This is a nice warm nourishing salad for a time of year when we don’t eat as many salads. It’s hearty and healthy and full of protein, thanks to the quinoa, lentils and pumpkin seeds. I like it becuase it’s a nice way to use the kale that always appears in my veggie box. It’s great all by itself, or with warm sourdough.



  • 2 cup cooked quinoa
  • 1 cup cooked green lentils
  • ¾ pound Yukon Gold potatoes rinsed and chopped into ½ inch pieces
  • 1 pound fresh green beans rinsed and chopped into 1 inch pieces
  • 2 garlic cloves
  • 1 tbsp extra virgin olive oil
  • 1 cup stemmed and finely chopped kale (any variety)
  • 3 green onions, chopped
  • 3 tbsp roasted pumpkin seeds
  • 1 avocado, sliced


  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste



  1. Preheat oven to 400F.
  2. Spread potatoes, green beans and garlic on baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat.
  3. Roast for 30 – 35 minutes, tossing half way through.
  4. Meanwhile, prepare the dressing, by combining all dressing ingredients in a jar or bowl.
  5. Place the kale in a large bowl, sprinkle with a small amount of oil and salt, and massage for 3 minutes or so.
  6. When the veggies are finished roasting, remove the garlic. Push the garlic out of its skin, mash or finely chop and mix in to the dressing.
  7. Place the roasted veggies, quinoa, lentils and green onions in the bowl with the kale and pour the dressing over, tossing to coat.
  8. Top with roasted pumpkin seeds and avocado.
  9. Salt and pepper to taste and serve warm.

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