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Warm Winter Harvest Salad with Roasted Shallot Dressing

Warm Winter Harvest Salad with Roasted Shallot Dressing

Delight in a Warm Winter Harvest Salad with Roasted Shallot Dressing that combines vibrant vegetables and grains for a nourishing meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American, Seasonal
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups cooked farro
  • 2 small sweet potatoes cut into 1/2-inch cubes
  • 2 small beets cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups kale
  • ⅓ cup flaked almonds
  • ⅓ cup sunflower seeds
  • ⅓ cup basil
  • 1 serving Roasted Shallot Vinaigrette for dressing

Equipment

  • Oven
  • Baking sheet
  • Medium-Sized Bowl
  • Cooking 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 the vegetables 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: 11g

Notes

Feel free to customize the salad with other grains or additional toppings like avocado or dried cranberries.

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