How do you feel about warm salads? Aren’t they the best thing during colder months? I mean there is nothing wrong with a regular cool salad but our bodies naturally crave more warmth and nourishment during the winter time. If you’re with me on that one, get ready to add this hearty Roasted Veggie Salad to your weekly recipe rotation.

Hearty and healthy

Roasting veggies is one of the most delicious ways to prepare pretty much any veggies you have on hand. I went for sweet potatoes and beets for this recipe because they’re powerhouses packed with nutrients to keep your healthy glow on even during gloomy days.

Sweet potatoes are full of fiber and antioxidants. The high fiber content helps stabilize blood sugar levels, promotes healthy gut and will keep you feeling fuller longer. Beets help keep your blood pressure in check, support your digestion as well as brain health, and help your body fight inflammation,

Did you know…

that roasting veggies increases the concentration of their natural sugars so the veggies taste sweeter? This means that a bowl of this hearty salad will help to keep those sweet cravings at bay. Remember, complex carbohydrates are not your enemy! Their adequate intake stabilizes serotonin and dopamine levels in the brain to keep you happy and prevent mood swings.

Easy with a pinch of multitasking

Don’t get discouraged by all the steps in this recipe. I promise, it’s so easy to put together with a little bit of multitasking that has proven to be a super power when cooking. Start by preheating your oven and while it reaches the desired temperature put the bulgur on the stove and let it do its thing. In the meantime prepare your veggies for roasting.

Peel and cut them and then mix them with oil and herbs. Throw them on the baking sheet and let the oven to do the rest. Now is the perfect time to fry off the mushrooms and prepare the super simple and easy dressing. Oh and before I forget, put on some groovy music or a podcast and 35 minutes later your most delicious dinner is ready.

You’re going to love this Roasted Veggie salad because it’s:

hearty
nutritious
flavourful
easy to make
packed with veggies
healthy

Roasted Veggie Salad

Total time: 40 minutes | Servings: 4 - 5

Ingredients:

1 cup bulgur + 2 cups water (you can also use quinoa or couscous)
2 + 1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp of each dried basil, dried thyme, dried oregano
2 small sweet potatoes, peeled and cut into small cubes
2 small beets, peeled and cut into small cubes
2 green onions
6 medium size brown or white mushrooms, sliced
2 large handfuls of arugula (or any other leafy greens)
1 small can of butter beans, rinsed*
1/4 cup pumpkin seeds (you can also use sunflower seeds)
Handful of walnuts, chopped
Handful of fresh cilantro, chopped (you can also use parsley instead)
Salt and pepper to taste

*tip: swap butter beans for kidney beans if your making this salad during your menstruation phase to nourish your body even more

For the dressing:

1/4 cup olive oil
Juice from 1/2 lemon
1 small tsp mustard
1/2 tsp garlic powder
1/2 tbsp maple syrup
1/2 tbsp soy sauce
Salt and pepper to taste

Instructions:
1. Start by preheating your oven to 400F and line your baking sheet with parchment paper.

2. Then add bulgur and water to a small pan with a generous pinch of salt. Bring to a gentle simmer then cover and cook over low heat until tender, about 15 - 20 minutes.

3. Add the cut sweet potatoes and beets to a mixing bowl together with 2 tbsp of olive oil, garlic powder, dried basil, thyme and oregano. Mix well until evenly coated. Then spread the veggies onto the baking tray. Try to keep the sweet potatoes on one side and the beets on the other as their roasting times vary a little.

4. After about 15 - 20 minutes the potatoes should be fork tender. Take them off of the baking sheet and add them to a large salad bowl. Continue to roast the beetroot for another 7 - 10 minutes. Then remove it from the oven and add to the sweet potatoes.

5. While your veggies are roasting add a tablespoon of olive oil to your frying pan and heat it up over medium high heat. Add the green onions and fry off for about a minute before adding the mushrooms. Sprinkle with salt and pepper and continue to fry until soft and the water from the mushrooms has completely evaporated, about 5 - 7 minutes.

6. Prepare your dressing by adding all of the ingredients into a small bowl and whisk until smooth.

7. Add the cooked mushrooms, bulgur, arugula, nuts, seeds, rinsed beans, chopped cilantro and your dressing to the salad bowl with roasted veggies and mix well. Serve and enjoy!