Name: Nourishing Winter Salad With Roasted Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 sweet potato (diced); 2-1/2 cups Brussels sprouts (halved); 1-1/2 red onions (cut thick); 3 –4 Tbsp. olive oil; 1 tsp. oregano; 1 tsp. paprika; 1-1/4 tsp. sea salt; 1/2 tsp. black pepper; 1 cup quinoa; 2 cups vegetable broth; 6 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 2 tsp. maple syrup; 2 Tbsp. lemon juice; 1 tsp. sea salt; 1 tsp. black pepper; 1 garlic clove (finely grated); Squeeze of lemon; Parsley (optional); Garbanzo beans

This nourishing winter salad is everything you want on a cold day—warm, hearty and packed with comforting roasted vegetables. Sweet potatoes, Brussels sprouts and red onions are caramelized to perfection, then tossed with fluffy quinoa, protein-rich chickpeas and a bright balsamic-maple dressing that brings balance and depth to every bite.

View this post on Instagram

A post shared by Tadas Mikuckis (@superfoodsguy)

0 from 0 votes

Nourishing Winter Salad With Roasted Vegetables

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 6

Calories 237 kcal

Ingredients

Roasted vegetables

1 sweet potato diced
2-1/2 cups Brussels sprouts halved
1-1/2 red onions cut thick
3 –4 Tbsp. olive oil
1 tsp. oregano
1 tsp. paprika
1-1/4 tsp. sea salt
1/2 tsp. black pepper

Quinoa

1 cup quinoa
2 cups vegetable broth

Dressing

6 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. maple syrup
2 Tbsp. lemon juice
1 tsp. sea salt
1 tsp. black pepper
1 garlic clove finely grated

Toppings

Squeeze of lemon
Parsley optional
Garbanzo beans

Instructions

Preheat oven to 400 degrees F and line large baking sheet with parchment paper. Add diced sweet potato, halved Brussels sprouts and thick-cut red onion to pan. Drizzle with olive oil, then season evenly with oregano, paprika, sea salt and black pepper. Toss well to fully coat and spread into even layer.
Roast for 30–35 minutes, stirring halfway through, until vegetables are fork-tender and caramelized. For extra browning, switch oven to broil for the final 2–3 minutes, keeping close eye to prevent burning.
While vegetables roast, rinse quinoa under cold water. Add quinoa and vegetable broth to medium saucepan and bring to boil. Reduce heat to low, cover and simmer for 12–15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with fork.
In small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, sea salt, black pepper and grated garlic until fully emulsified. Taste and adjust seasoning as needed.
In large bowl, combine cooked quinoa, roasted vegetables and garbanzo beans. Drizzle with dressing and toss gently to combine. Finish with squeeze of fresh lemon and garnish with parsley, if desired. Serve warm or chilled.