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Ultimate Winter Bliss Bowls Salad

Ultimate Winter Bliss Bowls Salad

The Ultimate Winter Bliss Bowls Salad is a hearty, warming dish that combines roasted winter vegetables with crisp greens, nutty grains, and a tangy maple dressing, making it a vibrant and nourishing meal perfect for cold months.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes, cubed
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, cubed
  • 1 medium red onion, sliced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups kale, chopped
  • 2 cups cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/2 cup goat cheese, crumbled
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F.
  2. Prepare all vegetables: cut sweet potatoes and butternut squash into even, one-inch cubes, halve Brussels sprouts lengthwise, and slice the red onion into thick wedges.
  3. Spread vegetables on two large baking sheets, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
  4. Roast for 25-30 minutes, flipping halfway through until golden and tender.
  5. Cook quinoa according to package directions, typically combining one part quinoa with two parts water, bringing to a boil, then simmering for 15 minutes.
  6. In a small bowl, whisk together apple cider vinegar, maple syrup, and Dijon mustard. Slowly drizzle in olive oil while whisking to create a smooth emulsion. Season with salt and pepper.
  7. Remove tough stems from kale and chop leaves into bite-sized pieces. Massage with a small amount of olive oil for about one minute.
  8. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
  9. Assemble the salad by starting with a base of massaged kale, adding quinoa, roasted vegetables, dried cranberries, toasted pecans, and crumbled goat cheese. Drizzle with maple dressing.

Notes

Store roasted vegetables in an airtight container for up to five days. Cooked quinoa keeps well for up to one week. Keep components separate for optimal freshness.