Do Share Recipe

I recently tried making this Quinoa Salad with Roasted Vegetables Recipe, and I have to tell you—it completely changed how I view healthy meals. The combination of nutty quinoa, sweet roasted vegetables, and crunchy pepitas is just irresistible.

I loved how easy it was to throw together, yet it tastes like something from a fancy restaurant. Every bite bursts with flavor, and I found it surprisingly filling. This salad is perfect for lunches, dinners, or even as a Thanksgiving side.

For a warming variation, you could also try a Crockpot Lemon Chicken Soup Recipe to enjoy alongside this salad.

Quinoa Salad with Roasted Vegetables Recipe

Ingredients

Here’s what you’ll need to make this vibrant, nutrient-packed salad:

1 1/2 pounds sweet potato, peeled and cut into 1/4-inch pieces – sweet potatoes roast beautifully and add natural sweetness.
1 pound parsnips, peeled and cut into 1/4-inch pieces – choose small parsnips for tender roasting; remove any woody core.
1 small red onion, diced – adds a subtle sharpness that balances the sweetness of the vegetables.
1/4 cup plus 2 tablespoons olive oil, divided – use extra virgin for flavor; it helps vegetables caramelize.
2 teaspoons kosher salt, divided – enhances all the natural flavors without overpowering them.
1 cup quinoa, rinsed and drained – rinsing removes the bitter saponin coating for a cleaner taste.
1/4 teaspoon ground cinnamon – adds warmth and depth to the quinoa.
3 tablespoons apple cider vinegar – brightens the salad with tanginess.
2 tablespoons maple syrup – balances the acidity of the vinegar with natural sweetness.
1 tablespoon Dijon mustard – emulsifies the dressing and adds subtle heat.
2 tablespoons fresh thyme leaves – aromatic herb that complements roasted vegetables.
1 teaspoon finely chopped sage – a savory touch that elevates the flavor profile.
1 small Gala or Honeycrisp apple, cut into 1/4-inch pieces – adds crisp freshness and color.
3 ounces roasted pepitas – crunchy topping packed with nutrients.

Note: serves 4 to 6. For a plant-based twist, pairing this salad with a Tofu With Vegetables Recipe makes for a full, satisfying meal.

Variations

If you want to tweak this salad, here are some ideas:

Swap sweet potatoes with butternut squash for a slightly different sweetness.
Use roasted chickpeas instead of pepitas for extra protein and crunch.
For a dairy-free or vegan option, ensure the maple syrup is pure and not mixed with honey.
Add dried cranberries or pomegranate seeds for a tangy, colorful twist.
Substitute quinoa with farro or brown rice for a different texture and flavor.

Cooking Time

Here’s a quick glance at the total preparation and cooking time:

Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes

Equipment You Need

Baking sheet – for roasting the vegetables evenly.
Saucepan – to cook the quinoa perfectly.
Mixing bowl – for combining all ingredients and tossing with dressing.
Small jar or container with lid – to shake and emulsify the dressing.
Chef’s knife and cutting board – essential for chopping vegetables and apples.

How to Make Quinoa Salad with Roasted Vegetables

Prepare the Vegetables

Preheat your oven to 425°F and toss sweet potatoes, parsnips, and red onion with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread evenly on baking sheets and roast for 15 minutes. Toss the vegetables, rotate the pans, and roast for another 10 minutes until tender and golden.

Cook the Quinoa

Bring 2 cups of water and 1/2 teaspoon salt to a boil in a saucepan. Stir in the rinsed quinoa and cinnamon, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

Make the Dressing

Combine remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt in a jar. Seal tightly and shake well until the dressing is fully emulsified and slightly thickened.

Combine and Finish

In a large bowl, toss the warm roasted vegetables, quinoa, thyme, and sage with the dressing. Add apple pieces and pepitas just before serving to maintain their crunch. Serve warm or at room temperature.

Additional Tips for Making this Recipe Better

I’ve made this salad a few times, and here are my personal tricks:

I always roast vegetables in a single layer to ensure even caramelization.
Adding apples last keeps them from turning mushy.
Toast pepitas lightly in a dry pan for an extra nutty flavor.
I sometimes drizzle a little extra maple syrup on top for a sweet finish.
Using fresh herbs instead of dried makes a noticeable flavor difference.

How to Serve Quinoa Salad with Roasted Vegetables Recipe

This salad looks stunning on a platter or in a bowl. I like to garnish with extra thyme sprigs and a sprinkle of pepitas. Serve it alongside roasted meats or enjoy it as a main dish for a light, healthy meal. For a colorful touch, mix in a few pomegranate seeds or thinly sliced radishes.

Nutritional Information

Here’s a quick look at what you get per serving:

Calories: ~320 kcal – a satisfying, nutrient-dense option.
Protein: 9g – thanks to quinoa and pepitas.
Carbohydrates: 52g – mostly from sweet potatoes and quinoa.
Fat: 11g – primarily healthy fats from olive oil and pepitas.

Make Ahead and Storage

Storing

You can store the salad in an airtight container in the fridge for up to 4 days. The flavors actually deepen if left overnight.

Freezing

I don’t recommend freezing this salad as the roasted vegetables and apples lose their texture and freshness.

Reheating

Warm gently in the microwave or enjoy cold. I usually let it sit at room temperature for 15 minutes before serving for the best flavor.

Why You’ll Love This Recipe

Here’s why I keep coming back to this salad:

Easy to prepare – everything comes together in about an hour.
Versatile – perfect as a side, lunch, or main dish.
Nutrient-packed – quinoa, sweet potatoes, parsnips, and pepitas provide protein, fiber, and micronutrients.
Customizable – swap veggies, fruits, or grains to match your preferences.
Deliciously balanced – sweet, savory, tangy, and crunchy in every bite.

Ben Carraoli