Warm Salad Bowl with Grains (Printable)

Hearty bowl of roasted vegetables, fluffy grains, and wilted greens tossed in warm vinaigrette for a wholesome meal.

# What You Need:

→ Grains

01 - 1 cup quinoa or brown rice, rinsed
02 - 2 cups water or vegetable broth

→ Roasted Vegetables

03 - 1 medium sweet potato, peeled and cubed
04 - 1 red bell pepper, cut into strips
05 - 1 small red onion, sliced
06 - 1 small zucchini, sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - Salt and pepper to taste

→ Greens

10 - 4 cups baby spinach or kale, stems removed

→ Warm Vinaigrette

11 - 3 tablespoons olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

→ Toppings

17 - 1/4 cup crumbled feta or goat cheese, optional
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
19 - Fresh herbs such as parsley or cilantro, chopped

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss sweet potato, bell pepper, onion, and zucchini with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through cooking, until tender and golden brown.
03 - While vegetables roast, combine quinoa or brown rice and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 to 20 minutes for quinoa or according to package directions for rice, until grains are tender and liquid is absorbed. Fluff with a fork.
04 - In a small pan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper until warm, approximately 1 to 2 minutes.
05 - In a large bowl, toss spinach or kale with half the warm vinaigrette, allowing the greens to wilt slightly.
06 - Divide cooked grains among four bowls. Top with wilted greens and roasted vegetables. Add optional toppings and drizzle with remaining warm vinaigrette. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • The warm vinaigrette does something magical to the greens that cold dressing never quite manages.
  • You can prep everything while the oven works, so there's minimal cleanup and maximum payoff.
02 -
  • The greens must be added to the warm vinaigrette while it's still warm, or they won't soften properly—if your vinaigrette cools down waiting for the vegetables to roast, just gently reheat it for 30 seconds.
  • Don't skip spreading the vegetables in a single layer on your baking sheet, or they'll steam instead of roast, and you'll miss out on that gorgeous caramelized flavor.
03 -
  • Toast your pumpkin seeds or sunflower seeds in a dry pan for a minute before sprinkling them on—they become so much more flavorful and add a satisfying crunch.
  • If your Dijon mustard is very sharp, use just half a teaspoon and taste the vinaigrette before you add more—the flavor can be polarizing depending on what brand you're using.
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