Recipe: Roasted Fall Vegetable Quinoa Salad

It could seem to be not-so-healthy meals are the one gadgets that get to have enjoyable in autumn. You’ll see hundreds of recipes for pumpkin cupcakes and sweet corn cookies, however what if you wish to have some festive fall taste and nonetheless persist with wholesome consuming? Fortunate for you, so lots of the flavors of fall are additionally wholesome superfoods. Inventory your autumn kitchen with candy potatoes, pumpkin, cranberries, and nuts, and you may benefit from the style of the harvest whereas nonetheless staying on observe.

This quinoa salad is a superb choice to serve at your upcoming fall get-together. Complete grain, protein-packed quinoa serves as a base for this sweet-and-savory salad that may be served heat or chilly.

Roasted Fall Vegetable Quinoa Salad

Makes 6 servings



For the Salad

  • 2 cups hen or vegetable broth
  • 1 cup quinoa
  • 2 giant candy potatoes, peeled and chopped into bite-sized items
  • 2 giant apples, cored and chopped into bite-sized items
  • 1 giant onion, chopped into bite-sized items
  • 2 cloves garlic, minced
  • half teaspoon floor cinnamon
  • half teaspoon salt
  • 1/four teaspoon black pepper
  • 1/four teaspoon olive oil
  • half cup dried cranberries
  • half cup toasted chopped walnuts

For the Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon spicy brown mustard
  • Salt and pepper, to style


  • Preheat oven to 375°. Line a baking sheet with parchment paper. Put aside.
  • Convey broth to a boil over medium-high warmth in a saucepan. Add within the quinoa, cut back warmth and simmer till quinoa is tender and has absorbed all of the liquid, about 10 minutes. Put aside.
  • Toss collectively the candy potatoes, apples, onions, and garlic. In a small bowl, whisk collectively the cinnamon, salt, pepper, and olive oil. Pour over candy potato combination and toss to coat. Unfold out combination in a single layer on ready baking sheet. Roast in preheated oven for 15-20 minutes, or till all veggies are tender.
  • To arrange the dressing, whisk collectively all substances till well-combined.
  • To assemble the salad, toss collectively the quinoa, roasted veggies, cranberries, walnuts, and dressing till well-combined. Serve instantly, or refrigerate and serve chilly or warmth up and serve heat for a extra intense taste.
  • Diet per serving: 340 energy, 13.2g fats, 48.8g carbs, 9g protein


    What’s your favourite fall meal?

    Show More

    Leave a Reply

    Your email address will not be published. Required fields are marked *