For me, wintertime is punctuated by a near-constant comfort food craving that presents itself in late September and doesn't let up until April. Ramen, pasta, bread, and essentially anything containing carbohydrates are in constant rotation; you'd be hard-pressed to find anything green on my plate.
That is until I watched Netflix's cooking docuseries Salt, Fat, Acid, Heat starring chef and food writer Samin Nosrat. Curiously enough, I found myself craving the bean and roasted veggie salad that she prepares in the "Heat" episode. Since the recipe is not yet featured on the website, I took to Pinterest to find something similar and landed on this roasted veggie salad from Wallflower Kitchen.
Containing just deliciously roasted veggies, quinoa, lentils, spices, kale, and a homemade tahini dressing, the recipe wasn't so difficult that my novice cooking skills wouldn't be up for the challenge. I didn't follow the recipe exactly—instead, I roasted cinnamon-topped sweet potatoes and cauliflower mixed with onions, nixed the lentils and stuck with the quinoa, added corn to the mix, and topped the salad with walnuts, pumpkin seeds, and almonds for an added crunch.
My secret ingredient was Cobram Estate's California select olive oil from their first harvest of the year, which I drizzled over the roasted veggies and the kale, corn, and quinoa mixture. It's so delicious I could literally drink it by itself; I've never tasted an olive oil so good.
The resulting dish would give Sweetgreen a run for its money—the roasted shawarma-style cauliflower and cinnamon-flecked sweet potatoes are both filling and delicious, and I absolutely loved the homemade tahini dressing (which is just tahini, balsamic vinegar, olive oil, and some garlic powder). I didn't think a salad could ever be considered comfort food, but this dish has changed my find.