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13 Winter Salads That Will Make You Forget All About Mac 'n' CheeseThese hearty salads might just make you want to give up pot roasts and casseroles for good |
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PHOTO 9/14
Serves: 4 to 6
Ingredients:
1 cup uncooked quinoa, prepared according to package directions
3/4 pound Yukon Gold potatoes, chopped into half-inch chunks
1 pound fresh green beans, trimmed and chopped into one-inch pieces
3 large garlic cloves (peel left on)
1 tablespoon extra virgin olive oil
1 cup stemmed and finely chopped kale
3 green onions, thinly sliced
3 tablespoons pumpkin seeds
Sliced avocado
Dressing:
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon pink Himalayan salt or fine grain sea salt
Freshly ground pepper, to taste
Directions:
Preheat oven to 400 F, and line one extra-large baking sheets with parchment paper. Place the chopped potatoes, green beans and garlic cloves onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer. Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10 to 20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.
Meanwhile, cook the quinoa and prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
Chop the kale and green onions. When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables. Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat. Season with salt and pepper to taste and serve immediately.
Image via ohsheglows.com
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