I love the all-in-one-bowl kinds of meals. It feels like a cozy winter night on the couch, snuggled under a blanket after the baby goes to sleep. I have always been a morning person, but with a warm bowl in my hands and a book in my lap, the evening is just as enjoyable!
My husband and I enjoyed this warm and roasted salad bowl on a night just like that. I had prepped the vegetables and made the salad dressing during Sonia's afternoon nap, so come dinnertime, everything was done but the roasting! I put the vegetables in the oven, said our nighttime prayers together, and as soon as the baby was asleep, the vegetables were ready to be tossed with lettuce, vinaigrette, and toppings! Yum!
Roasted Winter Salad Bowl
Two medium-sized sweet potatoes, cut into 1/2-inch chunks (about 2 1/2 cups)
One cup of brussels sprouts, cut in halves
One Tbsp. of olive oil
1 cup cooked quinoa
Trader Joe's Everyday Seasoning
Baby Spring Mix
1/2 cup walnuts halves, roughly chopped
The Balsamic Vinaigrette:
1 cup olive oil
1/2 cup balsamic vinegar
1 Tbsp + 1 tsp of dijon mustard
2 tsp honey
2 shallots, roughly chopped
3 garlic cloves, minced
1/2 tsp pink himalayan sea salt
1/2 tsp black pepper
First Things First. Preheat the oven to 400°F and prepare a baking sheet. In a medium-sized bowl, toss the sweet potatoes, brussel sprouts, everyday seasoning, and olive oil. Once the vegetables are well coated with oil and seasoning, spread them onto a baking sheet. Roast in the oven for 30 minutes, or until potatoes are soft and vegetables are golden. (I like my brussel sprouts and sweet potatoes to have darker, almost charred edges!)
For the Quinoa. Put one cup of quinoa in a mesh strainer and rinse under cold water for one minute. Combine the quinoa and two cups of water in a pot. Bring to a boil. Once boiling, turn the heat to the lowest setting, cover, and cook for 15 minutes. Remove the pot from the burner and let stand for 5 more minutes before uncovering. Store in an airtight container in the fridge until ready to use. This can be added to the salad warm or cold!
For the Vinaigrette. In a food processor, combine the oil, vinegar, mustard, honey, shallot, garlic, salt, and pepper, and blend together. Store in jar in the fridge until ready to use.
Assemble the Salad. In a large bowl, toss the baby spring mix, roasted vegetables, quinoa, and vinaigrette. Crumble feta cheese over the salad and top with the chopped walnuts.
Note: For juicier, more authentic-tasting feta, buy the feta cheese block in the brine. Feta cheese that comes in crumbles is drier with a much more mild flavor.