Winter Salad

Salad in the winter usually doesn’t appeal to me as I typically crave more hearty and warming foods, however, this is a good one. It’s sort of a fall/winter hearty salad but can even be a meal. I used  baby kale, quinoa and roasted root veggies with a cumin dressing. Cumin always seems to give a recipe a great, deep flavor and sort of takes it to the next level.

All of these vegetables are seasonal (from my CSA) and give you that deeply satisfying feeling of fullness when eaten. The vegetables I used here are carrots, rutabaga (love these! so good roasted like french fries), broccoli, cauliflower (not root) and beets. Super easy and the kale can hold the dressing for a while so you can easily eat this one for 2 meals and the flavors will macerate. Oh and of course I added feta cheese, a great option if you like or eat cheese. Enjoy!


1 cup cooked quinoa

1 cup mixed roasted vegetables

2-3 cups of baby kale, arugula or any other salad green you like

3 tbsp red wine vinegar

1/4 tsp cumin

1/2 cup olive oil

salt and pepper to taste

*optional: feta cheese


  1. Combined washed greens, cooked quinoa and roasted vegetables together in a large bowl.
  2. Make the dressing by combining the olive oil, vinegar, cumin, salt and pepper together and whisk rapidly. Add more vinegar, cumin or salt as needed.
  3. Toss all of the ingredients together.
  4. Add a protein such as chicken, tofu or beef for a more complete meal.

serves about 2-3 people

Samantha Rigoli