This week’s recipe is my new favorite winter salad, and is inspired by Giada De Laurentiis’ recipe on Giada at Home. While I’m sure her version is absolutely to-die-for, it was far too complicated and involved for me to get on board with. Thus, I simplified it and created my own version:
Assorted veggies: such as sweet potatoes, parsnips, broccoli, and cauliflower
- Preheat the oven to 400 degrees. Chop your veggies and drizzle with olive oil, salt and pepper. Roast for 20-30 minutes, or until they’re all soft and slightly crispy on the edges.
- Meanwhile, cook the quinoa following these instructions.
- Once vegetables and quinoa are ready, combine in a bowl with a handful of arugula, and 1/4 to 1/2 cup of shelled edamame. Drizzle with champagne vinaigrette and enjoy!
What’s your favorite winter salad?