Winter salad bowl

Prep Time15 min
Cook Time30 min
Yields6 servings

Added: 2020-02-01

Tags: #vegetarian #vegan #dinner



2large Yukon gold potatoes, diced
12 ozgreen beans, trimmed and chopped
1 clovegarlic
1 Tbspolive oil
1 cupquinoa, uncooked
1 cupkale, stemmed, finely chopped
3green onions, sliced
1/4 cuptoasted pumpkin seeds
1large ripe avocado
kosher salt


1/4 cupred wine vinegar
1/4 cupolive oil
2 tspdijon mustard
1 Tbspmaple syrup
kosher salt


  1. Preheat oven to 400 F
  2. Line extra-large baking sheet with parchment paper
    1. Place chopped potatoes, green beans, and whole garlic cloves onto sheet
    2. Toss with oil and season with salt and pepper
    3. Spread into even layer, cook for 15 min
    4. Flip and roast again for another 15 min
  3. Meanwhile, cook quinoa according to instructions, fluff with a fork
  4. Whisk all dressing ingredients together
    1. Cut off end of garlic clove, push out cooked garlic into dressing, and whisk together
  5. Spoon potatoes and beans into a large serving bowl
    1. Add quinoa, kale, green onions, dressing, and toss all together
  6. Season with salt and pepper, top with seeds and avocado

References & Notes