Winter Glow Salad
This Winter Glow Salad is vibrant, nourishing, and designed to be enjoyed fresh for dinner and as convenient leftovers for up to two more days. It’s packed with seasonal ingredients, plant-based protein, and a zesty dressing that keeps the flavors bright and satisfying. Cooking the beets and chicken in the oven at the same time makes preparation even more efficient.
Ingredients
- 6 cups leafy greens, mixed
- 2 medium beets, peeled and cubed
- 2 chicken, boneless skinless breasts
- 2 cups edamame
- 1 medium carrots, julienned or shredded
- 1 small red onion, thinly sliced or quick pickled (optional)
- 1 1/2 cups cooked chickpeas, cooked
- 1/2 cups walnuts, toasted
- 1 avocado, sliced
- 1/2 cup cooked quinoa
- parsley, to garnish
For the dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp ginger, grated
- salt, to taste
- pepper, to taste
Instructions
- To roast the beets and chicken: Preheat the oven to 400°F (200°C). On a large baking sheet lined with parchment paper, spread the cubed beets and drizzle with olive oil, salt, and pepper. On another large baking sheet, place the chicken breasts, and season with salt, pepper, and a drizzle of olive oil. Roast everything for 35-40 minutes, flipping the chicken halfway through. The beets should be tender, and the chicken should reach an internal temperature of 165°F (74°C). Once cooked, let the chicken rest for 5 minutes, then slice.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, ginger, salt, and pepper until emulsified.
- Quickly cook the frozen edamame: Bring a pot of water to a boil. Add the frozen edamame (shelled) directly to the boiling water. Boil for 3–5 minutes until tender but not mushy. Drain and rinse with cold water.
- Assemble the salad: In a large bowl, combine leafy greens, edamame, carrots, onions, roasted beets, chickpeas, nuts, and cooked grains (if using). Toss with half of the dressing.
- Serve and store: Plate the salad with sliced chicken and avocado on top. Serve with extra dressing on the side. For leftovers, store the salad (without avocado) and chicken in separate airtight containers. Keep remaining dressing separate and add fresh avocado when serving leftovers.
Related Recipes
Eat well for the long run — with simple meals you’ll actually enjoy. Inspired by the MIND Diet, our meals are designed to support your brain, protect your body, and fit into real life.
Published: Feb 24, 2025