Roasted Vegetable Quinoa Salad

Roasting is definitely my fall cooking method of choice!

Think you don’t like veggies? Have you tried roasting them?! Seriously, I swear by this trick of making pretty much ANY vegetable a whole lot tastier, easier to digest, and ready to throw into any meal. I love roasting a whole batch of vegetables at the start of the week to have on hand. Toss them into salads, pasta dishes, or just snack on them! Sometimes those little tricks to plan ahead and have healthy options on hand make all the difference.

Root vegetables are some of the best fall staples for roasting — so I’m highlighting a couple of them here is this made-for-fall salad! This veggies heavy, fully vegetarian salad is just what you need when those fall days are still a little warm (hello, it was almost 80 in CO yesterday…) but also might need a warmer dish. Spoiler alert — this salad can be served warm OR cold! We’re not messing around here… This salad will have you ready for anything!

Beets are a favorite root of mine, especially roasted, and I know I might be alone in that boat — but seriously, try them roasted, tossed into a big bowl of other vegetables, and coated with my favorite everyday dressing… You’ll love them too! Beets can be incredibly earthy, so we are rounding that out with some sweeter carrots, bright dressing, creamy white beans, and crunchy pumpkin seeds.

This salad is perfect for prepping lunches, as a quick weeknight dinner side or maybe save this as one of those “must-have sides” for the holidays! Either way you use it, this is a salad you’ll love anytime of year!

This roasted vegetable salad is…

gluten free
vegan
filling
& ready in under an hour!

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Roasted Vegetable Quinoa Salad

Prep Time: 15 min
Cook Time: 30 min
Servings: 6

INGREDIENTS

  • 1 1/2 c quinoa, dry

  • 1 medium red beet root, cubed

  • 1 medium golden beet root, cubed

  • 1 c carrots, chopped

  • 1 c green beans, chopped

  • 2 small zucchini, quartered & sliced

  • 3 c kale, chopped

  • 1 can cannelini or great northern white beans, drained & rinsed

  • 1/4 c roasted pepitas (pumpkin seeds)

  • 1 recipe Everyday Maple Dijon Dressing

  • 1 Tbsp. avocado oil

  • salt & pepper

INSTRUCTIONS

  1. Preheat the oven to 425 deg. F.

  2. Cook quinoa as directed in a large pot on the stove.

  3. Prep vegetables while quinoa is cooking.

  4. Add the chopped/cubed beets, carrots, green beans, zucchini, and avocado oil into a large mixing bowl. Toss vegetables to coat in oil.

  5. On a foil lined baking pan, spread out vegetables evenly.

  6. Roast in the oven for 30 minutes.

  7. While vegetables are roasting, add kale into the large mixing bowl with a couple tablespoons of dressing. Massage the kale with the dressing until tender.

  8. Allow roasted vegetables and quinoa to cool slightly, then add into the large mixing bowl with the kale.

  9. Add the pepitas and remaining dressing and toss salad to combine.

  10. Serve warm or store in the refrigerator to serve cool.

NUTRITION INFO (1 SERVING)

Calories: 395, Fat: 14.3g, Carbohydrates: 53g, Fiber: 11g, Sugar: 9.4g, Added Sugar: 4g, Protein: 14g

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Make it a meal with more protein:

  • Serve with grilled chicken or steak on the side.

  • Add goat cheese into the mix.

xx,
mallory

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