This warm roasted vegetable quinoa salad with cranberries, balsamic vinaigrette, and creamy avocado is a supremely healthy and satisfying meal that delights taste buds any time of the year. Bursting with vibrant flavors and wholesome ingredients, it’s the perfect dish for a nutritious lunch, a hearty dinner, or an impressive side dish for special occasions.
Crafted to be both nourishing and incredibly delicious, this salad recipe boasts a diverse mix of textures and tastes. Its ease of customization means you can effortlessly adapt it to suit your preferences or whatever seasonal vegetables you have on hand. The inclusion of protein-packed quinoa transforms it into a robust meal, ensuring you stay full and energized. Beyond being a fantastic standalone dish, it also serves as an excellent complement to everyday meals and festive gatherings alike.
Quinoa, a superfood grain, is celebrated for its complete protein profile, high fiber content, and remarkable versatility. It’s an ideal base for countless salads and bowls, offering a delightful chewiness that enhances any dish. If you love quinoa, explore other exciting recipes like our Vegan Mediterranean Quinoa Bowls with Tofu Feta, the light and refreshing Summer Quinoa Salad, the comforting Butternut Squash Quinoa Salad, or our hearty Kale Quinoa Chickpea Bowls.
For those who appreciate the rich flavors of roasted vegetables, you might also enjoy our savory Pesto Farro Salad, the seasonal delight of our Fall Harvest Salad with Tahini Maple Dressing, a vibrant Vegan Roasted Vegetable Salad, and the aromatic Roasted Vegetable Orzo. Each offers a unique way to savor the goodness of oven-baked produce.
Why You’ll Love This Roasted Vegetable Quinoa Salad
- Effortlessly Healthy & Wholesome: This salad is a powerhouse of nutrients, featuring a delightful blend of roasted vegetables, robust kale, and protein-rich quinoa. It’s naturally vegan, gluten-free, and nut-free, catering to a wide range of dietary needs. For an even lighter option, it can be prepared oil-free, making it a truly guilt-free indulgence.
- Highly Customizable: One of the best aspects of this recipe is its incredible flexibility. Easily swap in your favorite seasonal vegetables, experiment with different toppings, or try a new dressing to create a unique salad every time. It’s a recipe that truly encourages creativity in the kitchen!
- Perfect for Meal Prep: Save time during busy weekdays by preparing this salad in advance. It’s an ideal choice for meal prepping, as it holds up beautifully in the refrigerator. Enjoy it cold straight from the fridge or gently reheated for a comforting warm meal.
- An Impressive Holiday Side: Elevate your holiday table with this vibrant and flavorful salad. Its appealing colors and hearty ingredients make it a wonderful side dish for festive occasions like Christmas, Thanksgiving, and Easter, offering a fresh contrast to heavier traditional fare.
- Nutrient-Dense and Delicious: This salad offers a delicious and enjoyable way to incorporate highly nutritious ingredients like kale and quinoa into your daily diet. You’ll be fueling your body with essential vitamins, minerals, and plant-based protein without sacrificing flavor.
Essential Ingredients for Your Savory Salad
Crafting this incredible roasted vegetable quinoa salad begins with selecting fresh, high-quality ingredients. This list provides key components; for precise measurements and a full breakdown, please refer to the detailed recipe card at the conclusion of this article.
Key Salad Components:
- Hearty Vegetables: The stars of our roasted medley include fresh kale, robust Brussels sprouts, sweet carrots, and tender broccoli. These vegetables roast beautifully, developing rich, caramelized flavors. Don’t hesitate to experiment! Other fantastic roasting options include any winter squash variety (such as delicata, butternut, or acorn squash), earthy red onion, parsnips, sweet potato, or cauliflower. Feel free to mix and match to create your perfect vegetable combination.
- Nutritious Quinoa: Any type of quinoa (white, red, or tricolor) will work wonderfully in this recipe, offering its signature fluffy texture and complete protein. For variety, you can easily substitute quinoa with brown rice or farro, both of which provide a similar hearty base.
- Sweet & Tangy Dried Cranberries: These add a delightful pop of sweetness and a touch of tartness, complementing the savory roasted vegetables. If possible, opt for fruit-juice sweetened cranberries to avoid added sugars. Should you prefer, cranberries can be omitted or swapped for raisins or finely chopped dates.
- Creamy Avocado: An optional but highly recommended topping! Sliced avocado adds a luxurious creaminess and healthy fats, elevating the texture and flavor profile of the salad. Add it just before serving for the best fresh taste and appearance.
Creating the Irresistible Maple Balsamic Dressing
A truly great salad is often defined by its dressing, and our maple balsamic vinaigrette is no exception. It’s perfectly balanced with sweet, tangy, and savory notes that beautifully tie all the ingredients together. Here’s what you’ll need:
Dressing Ingredients:
- Balsamic Vinegar: This forms the tangy backbone of our vinaigrette. For a different flavor profile, you can substitute it with fresh lemon juice, apple cider vinegar, or red wine vinegar.
- High-Quality Olive Oil: Essential for a classic vinaigrette, adding richness and helping to emulsify the dressing. Avocado oil makes an excellent alternative. For an entirely oil-free dressing, vegetable broth can be used to lighten the consistency without compromising too much on flavor.
- Dijon Mustard: Not just for flavor, Dijon mustard acts as a natural emulsifier, helping the oil and vinegar stay combined. Regular yellow mustard or any other favorite mustard can be used if Dijon isn’t available.
- Pure Maple Syrup: Provides a touch of natural sweetness that beautifully balances the acidity of the balsamic vinegar. Agave syrup is a great vegan alternative. If you don’t require the recipe to be vegan, honey also works well.
- Fresh Garlic: Minced garlic infuses the dressing with a wonderful aromatic depth. If fresh garlic isn’t on hand, a quick substitute is 1/2 teaspoon of garlic powder.
- Salt and Pepper: To taste, enhancing all the other flavors.
Alternative Dressing Ideas: While our maple balsamic vinaigrette is a favorite, feel free to explore other delicious options like a creamy Miso Tahini Dressing, a bright and zesty Lemon Tahini Dressing, or a sweet and tangy Maple Lime Almond Dressing to truly customize your salad experience.
Step-by-Step Guide to Prepare Your Warm Quinoa Salad
Follow these simple instructions to create your delicious and nutritious roasted vegetable quinoa salad:
Preparation and Roasting the Vegetables:
- Preheat & Prepare: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. This step is crucial for preventing sticking and ensuring even cooking.
- Chop & Season: Wash and chop your Brussels sprouts, carrots, and broccoli into roughly equal-sized pieces. Aim for pieces that are similar in size to ensure they cook evenly. Transfer them to a large mixing bowl. Drizzle with avocado or olive oil, then season generously with salt and freshly ground black pepper. Toss everything together until the vegetables are well coated.
- Roast to Perfection: Spread the seasoned vegetables in a single, even layer on your prepared baking sheet. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them, preventing that desirable caramelization. Roast for 30-35 minutes, or until they are tender-crisp and beautifully caramelized. Make sure to stir them once halfway through the roasting time to ensure even browning.
Cooking the Quinoa and Preparing the Kale:
- Cook the Quinoa: While your vegetables are roasting, prepare the quinoa. If you’re using uncooked quinoa, rinse it thoroughly under cold water (this removes saponins that can cause a bitter taste). Combine the rinsed quinoa with vegetable broth or water in a small pot. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is light and fluffy. If you have leftover cooked quinoa, even better – this step is already done!
- Prepare the Kale: For the kale, first, tear the leaves away from the tough central stems. Discard the stems, then chop the kale leaves into bite-sized pieces. If you like, you can gently massage the kale with a tiny bit of olive oil or a squeeze of lemon juice for a minute or two; this helps tenderize the leaves and makes them more palatable.
Assembling the Dressing and Salad:
- Whisk the Dressing: In a small bowl, whisk together all the ingredients for your maple balsamic dressing (1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper) until they are fully combined and emulsified. Alternatively, you can add them to a sealable jar, secure the lid, and shake vigorously. Remember to give the dressing another good mix or shake just before adding it to the salad, as the oil and vinegar may separate over time.
- Combine & Serve: Once the roasted vegetables are tender, add them to a large mixing or serving bowl along with the cooked quinoa and chopped kale. Pour the prepared dressing over the mixture and toss everything gently until all components are evenly coated. Finally, add your desired toppings, such as the dried cranberries and freshly sliced avocado. Serve immediately and enjoy the delightful harmony of warm roasted vegetables, hearty quinoa, and tangy-sweet dressing!
Meal Prep and Storage Tips
This roasted vegetable quinoa salad is fantastic for meal prepping, allowing you to enjoy healthy, delicious meals throughout the week. Properly stored, it maintains its quality and flavor beautifully.
- Storage: Store any leftover assembled salad in an airtight container in the refrigerator for up to 4 days. The robust ingredients hold up well, making it a convenient option for lunches or quick dinners.
- Serving Temperature: You can enjoy this versatile salad either cold, directly from the fridge, or gently reheated. If opting for a warm salad, a quick microwave or a brief sauté in a pan will do the trick.
- Avocado Pro Tip: If you plan to store portions of the salad for later consumption, it’s highly recommended to add the sliced avocado just before serving. This prevents the avocado from browning and ensures a fresh, appealing presentation every time.
Explore More Healthy and Delicious Salads
If you’re a fan of nutritious and flavorful salads, you’ll love these other plant-based recipes:
- Vegan Quinoa Power Bowls: A nourishing bowl featuring roasted squash, vibrant kale, fluffy quinoa, and crispy roasted chickpeas – a complete and satisfying meal.
- Roasted Vegetable Lentil Salad: An easy-to-make and incredibly flavorful lentil salad, perfectly paired with tender roasted vegetables and a simple yet delicious maple balsamic dressing.
- Roasted Squash Salad: This delightful salad combines the sweetness of roasted squash and the earthiness of kale with savory marinated chickpeas and a classic balsamic dressing.
- Roasted Squash Farro Salad: A truly hearty and comforting salad, rich with the flavors of pomegranate, roasted squash, wholesome farro, and a creamy tahini sauce.
- Vegan Roasted Beet Salad: A vibrant and nutrient-packed salad featuring roasted beets, crisp carrots, fresh kale, sweet corn, and crunchy pumpkin seeds for an explosion of color and flavor.
Roasted Vegetable Quinoa Salad Recipe
By: Deryn Macey
This warm quinoa kale salad with cranberries, roasted vegetables, and maple balsamic dressing is filling enough for a meal but also makes a wonderful side dish, especially during the autumn months.
Prep Time: 15 mins |
Cook Time: 25 mins |
Total Time: 40 mins |
Servings: 4
Ingredients
For the Salad
- 1 pound Brussels sprouts, trimmed and halved (450 g, about 4 cups)
- 3 cups broccoli florets (450 g)
- 2 cups chopped carrots (300 g)
- 1 tablespoon avocado or olive oil (15 mL)
- Salt and pepper, to taste
- 1/2 cup uncooked rinsed quinoa (90 g dry, or approx. 1 cup cooked quinoa)
- 1 cup vegetable broth or water (250 mL)
- 3 cups finely chopped fresh kale, stems removed (90 g)
- 1 avocado, sliced (for topping)
- 1/4 cup dried cranberries (32 g, for topping)
For the Dressing
- 1/4 cup extra virgin olive oil (60 mL)
- 2 tablespoons balsamic vinegar (30 mL)
- 1 tablespoon pure maple syrup (15 mL)
- 2 teaspoons dijon mustard (10 g)
- 1 clove garlic, minced (4 g)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Place Brussels sprouts, broccoli, and carrots in a large bowl. Add 1 tablespoon of oil, salt, and pepper. Toss to combine thoroughly.
- Spread the seasoned vegetables in an even layer on the prepared pan. Roast for 30-35 minutes, stirring once halfway through, until they are tender and slightly caramelized.
- While the vegetables are roasting, add rinsed quinoa and vegetable broth (or water) to a small pot. Bring to a boil, then reduce heat to low. Cover and cook until quinoa is fluffy and all liquid is absorbed, which usually takes about 15 minutes.
- Remove the cooked quinoa from the heat, uncover, and stir in the finely chopped kale, allowing it to wilt slightly from the residual heat.
- In a small bowl, whisk together all the ingredients for the dressing (1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper) until fully combined. Adjust seasoning to taste.
- To assemble, divide the quinoa and kale mixture evenly into 4 serving bowls. Top each with equal amounts of the warm roasted vegetables and a generous drizzle of the prepared dressing. Garnish with fresh sliced avocado and dried cranberries. Alternatively, combine the quinoa, kale, roasted vegetables, dressing, and cranberries in one large mixing bowl, toss well, and then serve topped with sliced avocado.
Recipe Notes
- Vegetables: Feel free to use any variety of kale (like Tuscan or curly). The Brussels sprouts, carrots, and broccoli can be interchanged or supplemented with other winter squash varieties (butternut, delicata), sweet potato, or cauliflower for variety.
- Olive Oil: Avocado oil is a great substitute for olive oil. For an entirely oil-free dressing and roasting process, you can use vegetable broth instead of oil. This adjustment significantly reduces the calorie count to approximately 291 kcal per serving with 8g fat.
- Storage: Store prepared salad in a sealed container in the refrigerator for up to 4 days. It can be enjoyed cold or reheated. Always add fresh avocado just before serving to maintain its quality and prevent browning.
Nutrition Information
Serving: 1/4 of recipe
- Calories: 441 kcal
- Carbohydrates: 52 g
- Protein: 11 g
- Fat: 25 g
- Fiber: 13 g