Savor the Season: Roasted Veggie Salad Magic– Indulging in the Roasted Winter Vegetable Salad isn’t just about treating your taste buds; it’s about nourishing your body from the inside out. Packed with a colorful array of seasonal vegetables, this dish is a powerhouse of vitamins, minerals, and antioxidants, providing a flavorful boost to your overall health and wellness journey.

Picture this: vibrant carrots, hearty Brussels sprouts, earthy beets, and tender sweet potatoes, all roasted to perfection to bring out their natural sweetness and enhance their nutritional value. Tossed with a bed of fresh greens and drizzled with a zesty vinaigrette, each bite bursts with flavor and vitality.

But the benefits of this salad extend far beyond its delicious taste. By incorporating a variety of vegetables into your diet, you’re fueling your body with essential nutrients that support immune function, promote healthy digestion, and protect against chronic diseases. Plus, the fiber-rich ingredients help keep you full and satisfied, making it easier to maintain a balanced diet and manage weight.

Moreover, the act of preparing and enjoying a homemade meal like this can be a form of self-care. Selecting fresh, wholesome ingredients and creating a nourishing dish for yourself and your loved ones fosters a sense of connection, mindfulness, and gratitude.

Whether you’re looking to boost your energy levels, support your immune system, or enjoy a delicious and satisfying meal, the Roasted Winter Vegetable Salad is a delightful addition to your wellness routine. So why not elevate your plate and treat yourself to a taste of seasonal goodness that’s as nutritious as it is delicious? Your body and taste buds will thank you for it! Check out our online programs for more recipes.

Gluten-Free, Vegan, Serves 4

For the Roasted Vegetables:

• 2 cups mixed winter vegetables chopped
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Quinoa Salad:

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup baby spinach or kale, chopped
• 1/4 cup chopped walnuts
• 1/2 cup pomegranate arils
• 1/4 cup fresh parsley, chopped

For the Lemon Dijon Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon pure maple syrup
• Salt and pepper, to taste

Directions:

Preheat the oven to 400°F (200°C). Toss the chopped winter vegetables with olive oil, dried thyme, salt, and pepper until well coated in a large bowl. Spread the vegetables in a single layer on a baking sheet. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through. Remove the roasted vegetables from the oven and let them cool slightly.

In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the cooked quinoa with a fork and let it cool slightly. Combine the cooked quinoa, chopped baby spinach or kale, pomegranate arils, chopped nuts, and fresh parsley in a large salad bowl.

Add the roasted vegetables to the bowl and gently toss to combine. Whisk together the extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and pure maple syrup or agave nectar in a small bowl. Season the dressing with salt and pepper to taste. Drizzle the Lemon Dijon Dressing over the quinoa salad. Gently toss the salad to combine all the ingredients and coat them with the dressing.