Roasted Vegetable Quinoa Salad

Happy Meatless Monday, my friends.

My love affair with salad is not just a summer romance. This salad is a beautiful thing year round. Just change up your ingredients. Think roasted root vegetables, crunchy lettuce or kale, and a tangy dressing. This Roasted Root Vegetable Salad is perfect when you can’t decide between vegetables or salads as a side dish. It’s also a nourishing meal on its own.

I made this salad over the weekend. We love the texture and contrast – the warm vegetables and the cold crunchy lettuce – and the vinaigrette – delicious. What a huge flavor punch. These ingredients belong in a bowl together.

Roasting vegetables is a simple pleasure. Chop them, toss with olive oil, season, throw them in the oven, shake the pan a few times, and you’ve got caramelized, soft-yet-crispy bites ready to complement any meal. Serve them alongside a creamy soup or add them to a salad. They’re almost too simple for a recipe — and they’re practically impossible to mess up.

So, grab your root vegetables and get roasting. Make this salad. I think you’ll love it.

Serve it with a loaf of crusty fresh bread and smile. Never eat another boring salad.

Roasted Root Vegetable Salad

Type: Salad
Cuisine: Vegetarian, Vegan, Gluten-Free
Serves: 4


2-3 tablespoons olive oil
1 medium onion
4 cloves garlic
2 medium size potatoes
2 medium size carrots
1 large beet
1 medium-size parsnip
Salt & pepper
6-7 cups romaine lettuce, washed and torn
¼ cup pumpkin seeds Balsamic Maple Vinaigrette 3 tablespoons

Balsamic Vinegar

1 tablespoon pure maple syrup
¾ tsp Dijon mustard
1 garlic clove, minced
¼ cup olive oil
Salt & pepper to taste


Whisk the vinegar, maple syrup, mustard & garlic together. Add the olive oil in a slow steady stream while continuing to whisk. Season with salt and pepper. Set aside. Whisk again before using.

Preheat the oven to 425F. Line a large baking sheet with parchment paper or a silicone mat.
Roughly chop the garlic cloves and onion. Set both aside.

Wash, trim and peel the remaining vegetables. Cut into approximately 1-inch cubes. Put the vegetables (except the garlic and onion) into a large bowl and add the olive oil and a little salt and pepper. Stir to coat.

Spread the vegetables on the prepared baking sheet and roast for 25 minutes. Remove from the oven, add the chopped garlic and onion to the pan and give it all a stir. Continue roasting for another 10 minutes, until the vegetables are crispy on the outside and soft on the inside — they will be easy to pierce with a fork. (Hardy root vegetables, cut into 1-inch cubes, will take about 35 minutes at 425 F.)

Divide the lettuce between 4 salad plates and top with the roasted vegetables. Drizzle some of the balsamic maple vinaigrette over all.

Garnish with the pumpkin seeds. Enjoy.


1 serving contains:
Vitamin A – 5150.8 IU
Calcium – 43.9 mg
Iron – 4.2 mg
Vitamin C – 17.9 mg

Nutrition Information

Serving size: 1, Calories: 310, Carbohydrates: 23.3 g, Sugar: 10.4 g, Sodium: 353 mg, Fiber: 4.6 g, Protein: 4.1 g, Cholesterol: 0

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