Name: Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Modern
Ingredients: 1 ½ cups cooked farro or quinoa; 2 cups sweet potato, cubed; 2 cups Brussels sprouts, halved; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cups kale or spinach; ¼ cup dried cranberries; ¼ cup pumpkin seeds; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey

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If you’re craving something that’s both comforting and vibrant during the colder months, this Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe is an absolute winner. It masterfully combines hearty grains, caramelized roasted vegetables, and the tangy-sweet punch of dried cranberries, all brought together by a zesty, bright lemon-Dijon dressing. Whether you’re looking for a wholesome lunch or a nourishing dinner, this salad bursts with textures and flavors that feel like a warm hug on a chilly day.

Ingredients You’ll Need

The image shows many clear glass bowls arranged on a white marbled surface, each holding different colorful ingredients. Starting from the top left, there is a large bowl full of cooked light beige quinoa. Nearby, there are two glass bowls with chopped green herbs and bright red cherry tomatoes cut in halves. Below them, there is a small bowl with pale yellow lime juice and two fresh whole limes next to some salt and pepper shakers. In the middle, there is a bowl filled with bright yellow corn kernels, and to its right, a bowl with finely chopped purple onions. Below, a larger bowl contains chopped red bell peppers, with two small white square dishes holding reddish-brown and light brown spices. On the lower left, a white bowl holds shredded yellow cheddar cheese, and beside it, a glass bowl is filled with dark black beans. At the bottom, there are two whole dark avocados lying on fresh green cilantro leaves. The overall look is fresh, colorful, and well arranged. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe lies in its simple, fresh ingredients. Each one plays a vital role: the grains provide a chewy, nutty base, the vegetables add sweetness and earthiness, cranberries bring a hint of tartness, and the dressing ties everything together with a lively zing.

Cooked farro or quinoa: Use whichever grain you love for its texture and nuttiness; farro is hearty, quinoa is light.
Sweet potato, cubed: Roasted until tender and caramelized to add natural sweetness.
Brussels sprouts, halved: To roast until crisp on the edges for a savory, slightly bitter contrast.
Olive oil: Essential for roasting and adding richness to the dressing.
Salt and pepper: Simple seasonings to enhance all the flavors.
Kale or spinach: Adds fresh, leafy greens for color and nutrients.
Dried cranberries: Fresh bursts of tart and sweet that lift the bowl.
Pumpkin seeds: Crunchy texture and a nutty flavor to complete the dish.
Dressing ingredients: Olive oil, lemon juice, Dijon mustard, and honey come together to create a perfect balance of tangy and sweet.

How to Make Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe

Step 1: Roast the Vegetables

Preheat your oven to 200°C (400°F). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet so they roast evenly and develop that gorgeous caramelization. Pop them in the oven and roast for about 25 to 30 minutes until they’re tender and golden on the edges.

Step 2: Whisk Together the Dressing

While the vegetables roast, combine the olive oil, fresh lemon juice, Dijon mustard, and a touch of honey in a small bowl. Whisk vigorously until the vinaigrette is emulsified and creamy. This simple dressing brightens the entire bowl and adds a lovely tang.

Step 3: Assemble the Grain Bowl

In a large bowl, toss your cooked grains with fresh kale or spinach to introduce some freshness and color. Add the warm roasted vegetables right on top, so they soften the greens just slightly. Sprinkle with dried cranberries and crunchy pumpkin seeds to add sweetness and texture to every bite.

Step 4: Drizzle and Toss Gently

Pour your vibrant lemon-Dijon vinaigrette over the bowl. Use a gentle hand to toss everything together, ensuring even coating without bruising the lovely greens. Your Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe is ready to enjoy!

How to Serve Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe

Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe - Recipe Image

Garnishes

Add a sprinkle of crumbled feta or goat cheese for a creamy contrast, or a handful of fresh herbs like parsley or thyme to amplify the freshness. Toasted nuts—walnuts or pecans—also make fantastic additions to elevate texture and flavor.

Side Dishes

This grain bowl shines as a standalone meal, but pairing it with a warm soup or rustic bread makes it even more comforting. Think a hearty lentil soup or a slice of crusty sourdough to scoop up every last bit of the dressing.

Creative Ways to Present

Serve your salad in individual bowls layered beautifully with each ingredient visible to showcase the colors. For a fun twist, use edible flowers or create mini grain bowl jars for on-the-go lunches or parties.

Make Ahead and Storage

Storing Leftovers

This recipe is perfect for meal prepping! Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving to keep your greens crisp.

Freezing

While the roasted vegetables and grains freeze well, the fresh greens and dressing do not. If you want to freeze, store only the grain and vegetables, then thaw and combine with fresh greens and freshly made dressing when ready.

Reheating

Gently reheat roasted vegetables and grains in the microwave or on the stovetop until warmed through. Then add your fresh greens, cranberries, pumpkin seeds, and vinaigrette for that fresh, vibrant finish.

FAQs

Can I use other grains instead of farro or quinoa?

Absolutely! Brown rice, barley, or even bulgur can work wonderfully and bring their own texture and flavor to the bowl.

Is this recipe suitable for vegans?

Yes! The recipe is naturally vegan, especially if you skip adding any cheese garnishes and ensure your honey is substituted with maple syrup or agave.

How spicy is the Lemon-Dijon Vinaigrette?

It has a mild tangy kick from the mustard but is not spicy hot. You can adjust Dijon amounts to suit your taste, or add a pinch of chili flakes for some heat.

Can I add protein to make this a complete meal?

Definitely! Roasted chicken, crispy chickpeas, or even tofu cubes make excellent protein add-ins for this already nutrient-packed salad.

What makes the cranberries important in this dish?

The dried cranberries add a burst of sweet-tart flavor that contrasts beautifully with the earthiness of the roasted veggies and the richness of the grains, balancing the whole bowl.

Final Thoughts

This Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe is one of those dishes that feels like it was crafted just for cozy, satisfying meals during chilly days. It’s fresh, colorful, and easy to make, with the perfect blend of textures and flavors that will have you reaching for seconds. Trust me, once you try it, it will become a staple you’ll want to share with everyone you love.

Chef MARTHA

Winter Grain Bowl Salad with Roasted Vegetables, Cranberries, and Lemon-Dijon Vinaigrette Recipe

Ingredients You’ll Need