As it gets deeper into winter, the more comfort foods start to become a favorite (for taste buds, not your waistline!). From hearty root vegetables to creamy soups and decadent desserts…it’s a tough way to stay trim! With trade show season and a warm-weather vacation fast approaching, I’ve been trying to incorporate greens and root vegetables in as many dishes as possible to stay satiated while still getting a little more nutrition from my cravings. My favorite way to get both fixes are by combining them in a salad. I’ve included two latest recipe obsessions below. Enjoy!

Warm + Roasted Winter Salad Bowl (taken from OhSheGlows)

Ingredients:

• For the salad:
  • 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
  • 3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
  • 1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
  • 2 extra-large or 3 large garlic cloves (peel left on)
  • 1 tablespoon extra virgin olive oil
  • 1 cup stemmed and finely chopped kale (I used curly, but OhSheGlows used lacinato)
  • 3 green onions, thinly sliced (I omitted)
  • 3 tablespoons pepita seeds (OhSheGlows added sesame seeds as well)
  • Sliced avocado (I did not have on hand)
• For the Dressing:
  • 1/4 cup red wine vinegar (I used Golden Balsamic vinegar)
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon fine grain sea salt
  • Freshly ground pepper, to taste

Directions:

1. Preheat oven to 400F and line one extra-large (or 2 large) baking sheets with parchment paper.
2. Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
3. Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.
4. Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
6. Chop the kale and green onions.
7. 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.
8. 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.
9. Season with salt and pepper to taste and serve immediately.

Sweet & Savory Salad (as seen on my IG)

Ingredients:

• 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
• 3 medium-large sweet potatoes, chopped into 1/2-inch chunks
• 1 1/2 cups walnut wholes and halves
• 2 cans chick peas
• 1 tablespoon extra virgin olive oil
• 2 cups stemmed and roughly chopped curly kale
• Cumin
• Ground cinnamon
• Cayenne pepper
• 1 lime for dressing

Directions:

1. Preheat oven to 450F and line one large baking sheet with tin foil.
2. Combine the chopped sweet potatoes, walnuts, EVOO and chickpeas in a gallon zip-lock bag. Add the cumin, cayenne, and cinnamon to your liking, close the bag 98% and blow air in the bag before sealing completely. Roll the now inflated bag around to evenly coat all contents in spice mixture. Spread into an even layer on the baking sheet.
3. Roast for 20 minutes, remove from the oven and flip, and continue roasting about 15-25 more minutes until the sweet potatoes and chickpeas are tender and golden. Watch closely during the last 10 minutes to avoid burning.
4. Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
5. Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
6. Chop the kale.
7. When the vegetables and walnuts are finished roasting, remove from oven and set aside. Spoon the sweet potatoes, walnuts, and chickpeas into a large serving bowl. Stir in the quinoa.
8. Squeeze the lime’s juice over the chopped kale. Massage into the leaves, and let sit a minute or two to soften the kale. Combine all ingredients, toss, and enjoy!