Warm Winter Salad Bowl

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As I mentioned in the last post, a traditional salad is the furthest thing from my mind during the cold winter months. However, I still want to be able to get my veggies in which is just one of the reasons this dish has been an absolute favorite over the past couple weeks. Yes, it’s life has been extended I love it so much! I also love the texture..so comforting and of course, the taste! Wait, one more…it’s so simple to make!!

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Salad

1.5 c quinoa (*cooked)
2 c. roasted brussels sprouts (cut into halves) (**see note below)
1 c. roasted butternut squash
1 c. roasted cauliflower
1/2-1 c. roasted sweet potatoes (optional)
Herbamare
Butter and/or coconut oil
Avocado slices (optional)
Dressing
1/8 c. honey mustard (Annies’s)
1/8 c. olive oil
1/4 c. filtered water
1 t. Adobo seasoning
1 t. apple cider vinegar
*For the quinoa, cover quinoa (I usually make up enough to have extra for the Apple Cinnamon Breakfast Bowl or another dish) and allow to soak overnight if possible. In a pinch, cover with boiling water, rinse, and drain. Add quinoa to medium size pot and cover with water in addition to adding a little salt. Cook on low-medium heat for about 15-20 minutes until the water has been absorbed and the quinoa has softened. **Stir occasionally to cook evenly and so it doesn’t burn.
**For the vegetables, start by preheating the  oven to 375F.  I used frozen, Organic 365 to make this recipe quicker to prepare; you could use fresh veggies of course! To prepare, melt 1/2-1 tablespoon of coconut oil or butter  for each vegetable (roughly 2-4 T) (I used a mixture of both) and once melted (I used our Breville Toaster Oven) set aside.  Add brussels sprouts  to a large mixing bowl and drizzle with oil + butter mixture and about 1/2t. of herbamare and/or Adobo seasoning salt. Mix evenly. Lay brussels sprouts flat onto a lined pizza pan or cookie sheet. Repeat this process for the butternut squash and cauliflower. Once the veggies are ready, roast them in the oven for about 15 minutes and then take them out and stir/flip them. Return veggies to oven and roast for about 15-20 minutes longer, stirring/flipping the last minutes so they do not burn. Once veggies are prepared set aside to cool and prepare dressing.
*For the dressing, add all ingredients to a small jar and shake well to combine all ingredients.
**Finally, add the quinoa & roasted veggies to a skillet and warm on low-medium heat, stirring veggies and quinoa to combine. Taste and adjust flavor as needed. Spoon the mixture into bowls and drizzle with dressing. Top with avocado slices if you’d like. Serve and enjoy!!
**Note, while this salad is intended to be eaten warm, it was delicious in my lunch served cold too. 🙂
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I hope you enjoy this dish and find it as warm & comforting as I do! What are your favorite ways to sneak in your veggies during the cold winter months? Favorite winter comfort foods? Reply below or on Facebook or Twitter.

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