WARM WINTER HARVEST SALAD WITH ROASTED SHALLOT DRESSING
Warning: Make this once and it will be your “go-to” winter salad! You’ll never get tired of all the different tastes and textures.
Servings: 6
Ingredients
- 4 cups cooked farro (or quinoa for a gluten-free option)
- 2 small sweet potatoes, scrubbed
- 2 small beets, scrubbed or skin removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups kale, shredded
- ⅓ cup flaked almonds
- ⅓ cup sunflower seeds
- ⅓ cup basil, chopped
- Roasted Shallot Vinaigrette
Instructions
- Preheat the oven to 425°F.
- Cut the sweet potatoes and beets into 1/2-inch cubes.
- Add your cut beets and sweet potatoes (and shallots and garlic cloves for the vinaigrette) to a baking sheet with olive oil, salt, and pepper.
- Bake for 25 minutes.
- While the veggies are roasting, cook the farro or quinoa according to package instructions.
- Remove the veggies from the oven.
- Make the roasted shallot vinaigrette, following the recipe linked above in the ingredient list.
- Add the remaining salad ingredients (kale, almonds, sunflower seeds, basil) to a medium-sized bowl and toss with the roasted veggies and shallot dressing.
- Serve and ENJOY!
Notes
Pair this salad with chicken or salmon for a complete meal! Or to keep this vegetarian-friendly, add in a can of drained and rinsed chickpeas.
Leftover dressing can be stored in the fridge for three days. Shake it up in a jar or stir well before using.
Nutrition
Calories: 290kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 439mg | Potassium: 461mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6938IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 3mg