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Home > Recipes of the Month > Warm Winter Salad

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Warm Winter Salad

Prep time: 10 min. Total time: 30 min.  Servings: 4

A chilly winter’s day can ignite a craving for comfort foods like hearty stews, hot cocoa and freshly baked bread. But this recipe proves that a salad can be equally satisfying at any time of the year — even when the wind chill is below zero outdoors. 

Want more great recipes? See all of our Recipes of the Month.

 

Ingredients

  • 1 ½ c. quinoa 
  • 1 ½ c. squash, cubed 
  • 1 c. Brussels sprouts, halved 
  • 1 c. cauliflower (optional) 
  • 1 ½ c. baked chicken or tofu (optional) 
  • 2 c. kale, chopped 
  • 1 T. balsamic vinegar 
  • 1 T. lemon juice 
  • 1 T. olive oil 
  • ½ c. dried fruit (*such as golden raisins or dried cranberries) 
  • 1 dash of salt (optional) 
  • 1 t. cayenne or black pepper (optional) 
  • ¼ c. walnuts, almonds or pecans, chopped (optional) 
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Directions

  1. Preheat oven to 400°F.  
  2. Line a large casserole dish or baking sheet with foil. 
  3. Put the quinoa in a medium-sized pot with 2 cups of water. Bring to a boil, then simmer over low heat covered for 10 -15 minutes.  
  4. Remove from heat for a few minutes. (*This is also a good time to fluff the quinoa with a fork.) 
  5. Next, put the squash, Brussels sprouts and cauliflower (if using) on the baking sheet. Roast for about 15-20 minutes. (Veggies should be tender, but not completely soft or mushy). 
  6. Let cool slightly (about 1-2 minutes) before transferring to a large bowl, along with the quinoa and kale, as well as the chicken or tofu (if using). 
  7. In a separate small bowl, whisk the balsamic vinegar, lemon juice and olive oil — creating a light dressing.  
  8. Slowly pour over salad and toss gently to combine.  
  9. Add the dried fruit (as well as salt, pepper and nuts, if using), then serve. 
Nutritional Information

Per Serving (calculated using cauliflower, chicken, golden raisins and walnuts): 334 calories (95 from fat), 11 g total fat (2 g saturated fat), 30 mg cholesterol, 185 mg sodium, 45 g carbohydrates, 6 g fiber, 14 g sugar, 19 g protein.  

Exchanges: 2 carbohydrates, 2 ½ vegetable, 2 ½ protein, 2 fat

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).

LOW-SODIUM recipes have 140 mg of sodium or less per serving.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

Previous Recipes of the Month

Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.

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