I have to tell you, making this Quinoa & Roasted Veggie Salad Recipe was such a delight! I loved how the roasted sweet potatoes and parsnips added a natural sweetness that paired perfectly with the nutty quinoa.
The dressing is tangy yet lightly sweet, making every bite so balanced. I enjoyed tossing in fresh herbs and crisp apple pieces for that extra layer of flavor. Honestly, this salad quickly became one of my go-to healthy meals.
Ingredients
Here’s everything you’ll need to make this salad come alive:
- 1 1/2 pounds sweet potato, peeled and cut into 1/4-inch pieces – I like smaller cubes so they roast evenly.
- 1 pound parsnips, peeled and cut into 1/4-inch pieces – trim out the woody cores for a tender roast.
- 1 small red onion, diced – adds a mild sweetness and color.
- 1/4 cup plus 2 tablespoons olive oil, divided – use extra-virgin for the best flavor.
- 2 teaspoons kosher salt, divided – enhances all the natural flavors.
- 1 cup quinoa, rinsed in cool water – rinsing removes bitterness.
- 1/4 teaspoon ground cinnamon – a subtle warmth to complement the veggies.
- 3 tablespoons apple cider vinegar – adds brightness to the dressing.
- 2 tablespoons maple syrup – balances the tangy vinegar naturally.
- 1 tablespoon Dijon mustard – gives a gentle kick to the dressing.
- 2 tablespoons fresh thyme leaves – aromatic and fresh.
- 1 teaspoon finely chopped sage (about 4 medium leaves) – earthy notes pair with roasted vegetables.
- 1 small Gala or Honeycrisp apple, cut into 1/4-inch pieces – adds a crisp, sweet crunch.
- 3 ounces roasted pepitas – nutty texture and a micronutrient boost.
Note: serves 4 to 6
Variations
You can customize this salad to fit your preferences or dietary needs:
- Use coconut or almond oil for a dairy-free alternative.
- Swap maple syrup for honey or agave for a different sweet profile.
- Add roasted Brussels sprouts or zucchini for extra veggie variety.
- Sprinkle with feta or goat cheese if you want a creamy twist.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
Equipment You Need
- Oven – for roasting the vegetables.
- Half-sheet pans – to spread veggies evenly for perfect roasting.
- Saucepan – to cook the quinoa.
- Mixing bowls – to combine veggies, quinoa, and dressing.
- Whisk or jar with lid – for emulsifying the dressing.
How to Make Quinoa & Roasted Veggie Salad Recipe?
Roast the Vegetables
Preheat the oven to 425°F. Toss the sweet potatoes, parsnips, and red onion with 2 tablespoons of olive oil and 1 teaspoon salt. Spread them on sheet pans and roast for 25 minutes, stirring halfway, until golden and tender.
Cook the Quinoa
Bring 2 cups of water and 1/2 teaspoon salt to a boil. Stir in the rinsed quinoa and cinnamon, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Prepare the Dressing
Combine remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt in a jar. Shake well until fully emulsified. This adds a sweet and tangy layer to the salad.
Assemble the Salad
In a large bowl, mix the warm roasted vegetables, quinoa, thyme, and sage. Gently fold in apple pieces and roasted pepitas right before serving. This keeps the salad fresh and crunchy.
Additional Tips for Making this Recipe Better
- I always roast veggies in a single layer for even caramelization.
- I add apples just before serving to retain their crispness.
- I like to taste the dressing and adjust the sweetness if my apples are very tart.
- Toasting pepitas lightly in a dry pan enhances their nutty flavor.
How to Serve Quinoa & Roasted Veggie Salad Recipe?
This salad is versatile for presentation. Serve in a large bowl with fresh thyme sprigs on top. You can also plate individual portions, garnished with extra pepitas or a drizzle of the dressing. Adding colorful roasted veggies makes it visually appealing.
Nutritional Information
Here’s a quick snapshot of the nutrition for this hearty salad:
- Calories: ~350 per serving
- Protein: 9g
- Carbohydrates: 55g
- Fat: 12g
Make Ahead and Storage
Storage: Keep in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully over time.
Freezing: Not recommended, as roasted vegetables and apples may become mushy.
Reheating: Serve cold or at room temperature for best taste; you can briefly warm the quinoa and vegetables if desired.
Why You’ll Love This Recipe?
Here’s why this salad is a winner:
- Quick and easy – I love that it’s simple but looks gourmet.
- Healthy and filling – packed with protein, fiber, and vitamins.
- Flexible – easily customizable with different veggies or herbs.
- Great for make-ahead meals – I can prep for lunch or dinner.
- Flavorful – the balance of sweet, tangy, and savory keeps every bite exciting.