This colorful salad is perfect for a February dinner: in the middle of winter, it offers freshness from greens, the warmth and coziness of roasted vegetables, and the pizzazz of sweet-tart balsamic vinaigrette and salty feta cheese. There’s also the textural contrast of creaminess and crunch.
Truly, this easy, hearty dish has it all.
Use frozen quinoa (available in the freezer section of some grocery stores’ health food section) or, if you have leftovers, feel free to toss them in. Vary the colors of peppers. Make it for carnivores by adding a sprinkle of crumbled bacon on top, or make it vegan by omitting the feta.
Cooking for one is absolutely worth the effort, especially when so little effort is involved to make such a lovely meal.
Roasted Vegetable Salad with Feta
½ small red onion, cut into 1-inch pieces
2 garlic cloves, minced
1 small red pepper, seeded, cut into 1-inch chunks
1 cup pre-cut squash cubes, cut into ¾-inch dice
Freshly ground black pepper
A pinch of red pepper flakes
1 cup mixed greens
¼ cup quinoa, prepared according to package directions
Fresh parsley, chopped fine
1 tablespoon roasted sunflower seeds
1 tablespoon feta cheese, crumbled
Preheat the oven to 400F.
Combine the onion, garlic, red pepper, and squash in a large bowl; drizzle lightly with balsamic vinaigrette and sprinkle with salt, pepper, and red pepper flakes to taste. Place onto a baking sheet and roast the vegetables for 30 minutes, stirring once halfway through, until caramelized and tender. Let rest for a few minutes.
Toss the mixed greens and quinoa together in a medium bowl with a bit of vinaigrette and place onto a plate. Top with the roasted vegetables. Sprinkle with parsley, sunflower seeds, and feta.
Yield: 1 serving
Source: Mary Bilyeu
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