Warm + Roasted Winter Salad Bowl

by Angela (Oh She Glows) on January 21, 2015


This salad is a good example of how I love my salads in the winter – warm, hearty, and bursting with nutrition. Like a big hug. I have no desire to eat a cold salad right now (unless it’s this one, I suppose). It’s light, but still has that “stick to your ribs” quality I crave soooo much right now. Give me all the healthy comfort food!

I started by roasting Yukon Gold potatoes (one of my all-time favourite winter comfort foods!) and crunchy green beans with a bit of olive oil and a generous seasoning of sea salt and pepper. While it’s roasting, whip up a batch of quinoa (speltberries or millet might be nice too) and chop some green onion and kale. Whisk together a simple red wine vinaigrette and we’ll add some freshly roasted garlic (if you are already roasting veggies, you might as well roast a few cloves of garlic too!). When the potatoes and green beans are golden and lightly charred on the bottoms, throw it into a big bowl and fold in the quinoa, dressing, green onions, and kale. Toss on a big handful of pepita seeds for crunch and my favourite salad topper – sliced avocado. It’s the perfect soul-soothing, warm bowl of comfort food in the middle of January.


5 from 117 reviews

Warm and Roasted Winter Quinoa Bowl

Vegan, gluten-free, nut-free, refined sugar-free, soy-free


This is the ultimate bowl of winter comfort food! Yukon Gold potatoes and green beans are roasted until crisp and golden and then tossed with warm quinoa, shredded kale, green onion, and a speedy roasted garlic and red wine vinaigrette. I topped this cozy bowl with crunchy toasted pepita seeds and creamy sliced avocado. Feel free to swap the potatoes with whatever variety you have on hand (yellow or red potatoes work great in a pinch). Spelt berries or millet might be a nice sub for the quinoa if you feel like changing up the grain.

6 servings
Prep time
Cook time


For the salad:
  • 2 large (400 g) Yukon Gold potatoes, chopped into 1/2-inch chunks (2 1/2 cups)
  • 12 ounces (350 g) green beans, trimmed and chopped into 1-inch pieces (3 cups)
  • 3 large garlic cloves, peel left on
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper, to taste
  • 1 cup (200 g) uncooked quinoa
  • 1 cup (40 g) stemmed and finely chopped kale (optional)
  • 3 medium (50 g) green onions, thinly sliced (optional)
  • 1/4 cup (40 g) toasted pepita seeds
  • 1 large ripe avocado, pitted and sliced
For the dressing:
  • 1/4 cup (60 mL) red wine vinegar
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 teaspoons (10 mL) Dijon mustard
  • 1/4 teaspoon fine sea salt
  • Freshly ground pepper, to taste
  • 1 tablespoon (15 mL) pure maple syrup, or to taste


  1. Preheat oven to 400°F (200°C) and line one extra-large baking sheet (or two large baking sheets) with parchment paper.
  2. Place the chopped potatoes, green beans, and garlic cloves (leaving the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
  3. Roast for 15 minutes, then remove from the oven and flip before continuing to roast for about 10 to 20 more minutes until the potatoes and beans are tender and golden brown in some spots.
  4. Meanwhile, cook the quinoa by adding it to a medium pot along with 1 3/4 cups (430 mL) water. Bring to a low boil before reducing heat to medium-low. Cover and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
  5. Prepare the dressing: In a small bowl, whisk all of the dressing ingredients together and set aside.
  6. When the vegetables are finished roasting, trim the end off each garlic clove and push the roasted garlic out. Mash the garlic with a fork, then whisk it into the dressing until combined.
  7. Spoon the potatoes and beans into a large serving bowl. Now add the quinoa along with the kale and green onions (if using). Pour all of the dressing onto the vegetables and toss to coat.
  8. Season with salt and pepper (to taste) and top with pepitas and sliced avocado. Serve immediately. The salad will keep in an airtight container in the fridge for a few days. Leftovers can be reheated in an oiled skillet over medium heat until warmed through. It's great cold, too! 

Nutrition Information

Serving Size 1 of 6 servings | Calories 380 calories | Total Fat 20 grams
Saturated Fat 3 grams | Sodium 300 milligrams | Total Carbohydrates 42 grams
Fiber 8 grams | Sugar 6 grams | Protein 10 grams

Nutritional info uses 3/4 teaspoon fine sea salt in the calculation.
* Nutrition data is approximate and is for informational purposes only.


To boost the protein even more, try adding chickpeas (roasted, if desired), adzuki beans, Great Northern beans, or lentils.


A huge thank you to those of you who volunteered to be a recipe tester for my second cookbook! I’m blown away by the response – I wish I could take you all up on your offer to help. If you aren’t emailed by the end of next week, don’t despair. There’s a good chance that I will need more help in the future so I might end up emailing more volunteers down the road. I will keep your submissions on file if that’s ok with you (no pressure if you can no longer volunteer, of course). PS – I haven’t emailed anyone yet, but I should be sending out an email within a couple weeks once I get my testing site ready to roll. Thank you a million!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 38 comments… read them below or add one }

Page 7 of 7« First...«34567
Emma August 1, 2015 at 2:43 pm
Recipe Rating:

Just made this for dinner tonight and loved it! I know it’s not winter but the ingredients are in season now anyway and I was craving something a bit more hearty. Definitely one to repeat.


Ally August 24, 2015 at 7:50 pm
Recipe Rating:

I was skeptical about the dressing, but it really pulls it together! Especially with the green onions, mmm!


Jen September 5, 2015 at 2:48 pm

This is my new favorite dish. I make it all the time. When I tasted the dressing I thought I wouldn’t like it but it is so perfect for the dish. I’ve also tried it with roasted sweet potatoes or turnips for something different.

Thanks :)


Chelsea September 12, 2015 at 12:54 pm
Recipe Rating:

I made this recipe EXACTLY as suggested. And oh…my…god. I knew it would be good but I had no idea just how ridiculously delicious it would turn out. This is coming from a brand new vegan who honestly doesn’t really like a whole lot of “healthy” foods, so I was worried about this journey. Thank you so much for sharing such an exquisite warm salad. This is my new go-to lunch for long days in the lab.


Tara N November 2, 2015 at 2:14 pm
Recipe Rating:

I made this two days ago. It was a hit! I am vegan and my husband is not so it is always a challenge to creatively make vegan food he will eat. I made this and we both loved it! I also love that it keeps well in the fridge.

The only thing I would modify is the amount of vinegar in the dressing. I would probably go 1/4 cup oil and 1/8 cup vinegar….but only because I am not a huge vinegar person.

All of the ingredients in this salad blend so well together. This is one of my favs Angela-thank you!


Natalie November 5, 2015 at 12:02 pm
Recipe Rating:

I made this recipe the other night and was so pleased! I added a few things, such as black beans, and switched out the Yukon’s for hearty purple potatoes. The prep was easy, and it didn’t take too long to make. I found myself satisfied with a full tummy. My mother-who is very skeptical to try vegan recipes- loved it! Thanks for another winner!


Samantha November 7, 2015 at 10:02 am
Recipe Rating:

I just made it! Added chickpeas and the suggested sesame seeds. Awweeeesoommmmmmeee.


Connie November 9, 2015 at 2:56 pm
Recipe Rating:

This salad was delicious, filling, and really hit the spot on a chilly day! My 11-year-old daughter so liked the dressing, that it’s now her default for other salads.


Shannon November 18, 2015 at 5:01 pm
Recipe Rating:

This salad is absolutely amazing. I have been sick all week and barely eating so this is exactly what my body needed. I added roasted chick peas and they add a nice crunch. Will definitely make again!


Nina December 13, 2015 at 1:02 am
Recipe Rating:

This was fantastic! We added some chunks of carrot to the roasting pan with other veg. We used lemon instead of vinegar and folded the kale into the roasted vegetable when it came out of the oven just to wilt a bit. Thanks!


Nina February 29, 2016 at 4:10 pm

Made it again with added carrot to the roasted veg and used lemon instead of vinegar…just as fantastic as before! Thanks!


Kathleen January 9, 2016 at 12:54 pm
Recipe Rating:

We are eating vegan for 30 days (hopefully longer, but 30 days is our first goal), and this dish got us off to a spectacular start. Thank you. Delicious, full of flavor and texture.


Clara January 9, 2016 at 1:47 pm
Recipe Rating:

Thank you for this great recipe! It brought sunshine to the dark and cold winter days here in the Netherlands.


Jessica Lucht January 21, 2016 at 1:43 pm

I made this last night – DELICIOUS. Eating the leftovers at work right now – they’re awesome cold. Thanks for fueling my vegan pregnancy!


Vicki January 24, 2016 at 12:39 pm

My daughter and I made this last night as a light dinner. We were both pleasantly surprised at how tasty it was and look forward to having the leftovers today. We often bring our own food to sports bars since the food served boasts anything but health and vegan. This salad will be perfect! Thank you Angela


nic February 15, 2016 at 8:56 pm
Recipe Rating:

I just made this and I have to say it was absolutely delish! Thank you…this will be in regular rotation!


Tatum March 4, 2016 at 10:07 pm
Recipe Rating:

My husband and I are not vegans, but we try and eat mostly plant-based. This recipe changed the way we thought about vegan dinners; it’s so delicious, comforting, and filling! He even asked for it for his birthday dinner this year (last year was tri-tip)!
I have also mixed it up with the veggies and added cauliflower, broccoli, and brussels sprouts (chopped somewhat small), all of which were a great success. Thank you, thank you for this goodness!


Angela Liddon March 10, 2016 at 9:30 am

Hi Tatum, you are very welcome! I’m so happy to year you and your husband love this recipe so well. :)


Ann @ SumoGardener October 7, 2016 at 11:07 pm
Recipe Rating:

Thank you for this great recipe. I will make it :)


Joy December 31, 2016 at 12:54 am

Best dish ever!!!!! I’ve made it three times within the past month. I brought it to a holiday party that was loaded with meat and unhealthy options, and it was a total hit, the dish was gone fast and everyone wanted the recipe!


Angela Liddon January 3, 2017 at 10:10 am

Oh, I’m so happy to hear it was a hit, Joy!


Angie January 10, 2017 at 12:29 am
Recipe Rating:

Love love love this!! Made it tonight – I live in Winnipeg so the idea of a warm salad was incredibly appealing!! My green beans had turned so I replaced them with what I had on hand – a few small carrots and red onion. Still turned out fantastic – awesome dressing! Thank you Angela – this is the second recipe of yours I have I used in the past week that turned out great!!


Angela Liddon January 10, 2017 at 1:09 pm

I’m glad to hear it, Angie! I hope you enjoy whatever you try next just as well. Stay warm!


Laura Bennett February 11, 2017 at 7:30 am
Recipe Rating:

Thanks for the recipe. This salad was awesome. I made it last night. We really enjoyed it!


Dianne February 17, 2017 at 11:03 am

I am trying to go oil free. With your dressing what would I replace the olive oil with?


Angela Liddon April 3, 2017 at 12:00 pm

Hi Dianne, I’m sorry I really don’t know of an alternative. You might be able to get away with using a bit more vinegar and then adding some liquid sweetener to offset the vinegar tartness. Pleas let us know if you try anything out!


Jaimi March 17, 2017 at 7:59 pm
Recipe Rating:

Just made this and OMG it was was INSANELY good! I changed it up a tiny bit – used broth for quinoa instead of water and sauteed/steamed the kale & green onions instead of raw (I don’t love raw kale). This really turned out great! Next time, I might use sweet pot instead of reg – just to see how that goes.


Bekah June 26, 2017 at 4:30 pm
Recipe Rating:

My roommate and I discovered this recipe about a year ago and it is now a house staple. We often change it up with the roasted veggies as well, and add cubed sweet potatoes and also BEETS (which turn the quinoa a bit red, but it makes for perfect Christmas colours so that’s cool!) yum.


Jane July 24, 2017 at 9:41 pm
Recipe Rating:

Good change! Thanks, Bekah. I will use this recipe many times for my family.


Sophia August 27, 2017 at 6:37 am
Recipe Rating:

Very tasty and light. Loved it!


Allison December 11, 2017 at 8:20 pm

Hm. I love all these ingredients… But I found the dressing sooo vinegary! I actually came back to see if I added too much vinegar but it appears I followed the recipe exactly… I think it needs way less! And I’m a vinegar fan. I’m going to try adding some more olive oil to my leftover dressing.


Angela (Oh She Glows) December 12, 2017 at 8:34 am

Hey Allison, Oh no! I’m sorry you didn’t like the dressing. I’m a big vinegar fan, admittedly, lol. I’d suggest adding more oil and/or sweetener (such as a bit of maple syrup) to balance the flavours to suit your taste. :)


N January 15, 2018 at 8:14 am

The salad is nice, but the sauce has wayyy too much vinegar. Avoid that 1/4 cup vinegar and add fresh lemon juice in the next batch instead.


Angela (Oh She Glows) January 15, 2018 at 10:32 am

Hey N, Thank you so much for the feedback! I do love a tangy dressing, but I understand it’s not everyone’s cup of tea. A quick fix for a dressing that’s too acidic is adding a bit of sweetener like maple syrup and a bit more oil. I’d love to hear how the lemon version goes next time, though!


Gabryelle February 28, 2018 at 3:34 pm
Recipe Rating:

Love love LOVE this recipe. I’ve made this many times, many different ways, with what I have on hand. Spinach in place of the kale is great, or couscous if you have no quinoa. Do not leave out the avocado on top, it makes the flavour scale of this meal go to 11! When I made it the first time, I didn’t think the dressing was balanced enough so I added a touch of maple syrup, which I see now has been suggested a few times. We make this all the time, and not just in the winter :)


Angela (Oh She Glows) February 28, 2018 at 9:28 pm

Hey Gabryelle, Thank you so much for your feedback! I love your tweaks. :) I’m going to make a note in the recipe about the dressing too, thanks!


Angela Bennett March 19, 2018 at 5:55 am

If like to make this for a baby shower…will it be ok if I make it in the morning and then re-hear right before serving? Any other suggestions??


Angela (Oh She Glows) March 19, 2018 at 8:27 am

Hey Angela, If making it in advance I would suggest leaving off the dressing and mixing it in right before serving. Hope this helps!


Leave a Comment

Previous post:

Next post: