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Warm Winter Salad with Roasted Shallot Dressing

Warm Winter Harvest Salad with Roasted Shallot Dressing

This Warm Winter Salad with Roasted Shallot Dressing combines hearty ingredients for a comforting and nutritious dish perfect for colder months.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

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
  • 1 serving Roasted Shallot Vinaigrette

Equipment

  • baking sheet
  • medium-sized bowl
  • pot

Method
 

  1. Preheat the oven to 425°F.
  2. Cut the sweet potatoes and beets into 1/2-inch cubes.
  3. Add the cut beets and sweet potatoes to a baking sheet with olive oil, salt, and pepper.
  4. Bake for 25 minutes.
  5. While the veggies are roasting, cook the farro or quinoa according to package instructions.
  6. Remove the veggies from the oven.
  7. Make the roasted shallot vinaigrette.
  8. Add the remaining salad ingredients (kale, almonds, sunflower seeds, basil) to a medium-sized bowl and toss with the roasted veggies and shallot dressing.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 44gProtein: 7gFat: 11gSodium: 439mgFiber: 8gSugar: 4g

Notes

Customization is key; feel free to swap greens or add proteins like grilled chicken or chickpeas.

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