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Roasted Root Vegetable Quinoa Salad

This combination of roasted root veggies and quinoa with a maple mustard dressing proves that salads aren’t just for summer.

Hands-on Time: 20 min. | Total Time: 60 min. | Serves: 6 | Difficulty: Easy

Ingredients:
  • 1 sweet potato, peeled and diced
  • 2 beets, peeled and diced
  • 2 parsnip, peeled and diced
  • 2 carrot, peeled and diced
  • 1 Tbsp. olive oil
  • ½ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 2 cups cooked quinoa
  • ¼ cup chopped green onion
  • ¼ cup chopped parsley
  • 3 Tbsp. olive oil
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • ½ tsp. Kosher salt
  • ¼ tsp. ground black pepper
Directions:
  1. Heat oven to 425°F.
  2. Toss potato, beets, parsnip and carrot with olive oil, salt and pepper. Roast 20-25 minutes until tender and browning around edges. Allow to cool slightly.
  3. In a bowl mix together all ingredients until well combined; adjust seasoning to taste. Refrigerate leftovers.

Tip: To save time look for pre-cooked quinoa in the freezer sections; heat according to package directions and allow to cool slightly before mixing with remaining ingredients.

Nutrition Analysis:

Per serving: Calories 370, Calories from Fat 110, Total Fat 13g (20% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 470mg (20% DV), Carbohydrates 55g (18% DV), Dietary Fiber 8g (32% DV), Sugars 8g, Protein 10g, Vitamin A 150%, Vitamin C 25%, Calcium 8%, Iron 20%.

View Party Plan: Fall Flavors