Roasted Vegetable Quinoa Salad with Maple Dijon Vinaigrette
This Roasted Vegetable Quinoa Salad is a great winter salad and very filling! If you’re a fan of warm spinach salad, you’re going to love this variation. Serve it hot or cold over spinach and greens. Not a fan of quinoa? Use brown rice instead. Make it up ahead of time and then put it all together right before serving. You can add chicken, pork or beef to make it a main dish! Don’t skip the Maple Dijon Vinaigrette! It’s the star of the show!
Add in your own favorite vegetables!
I have listed vegetables that I often use, but feel free to add/subtract your own. Since most vegetables do not have ww points, the amounts don’t really matter. Just pay attention if you use more sweet potato or other higher calorie/point vegetables and account for those points.
Where did I get this idea for a winter salad?
I’m always trying new foods wherever I go. The idea for this roasted vegetable salad came from a salad I originally had at a Nordstrom cafe. I reworked it to be healthier and lighter in calories and points. It’s funny how my “rework,” actually ended up changing the entire salad. LOL! The original salad had sugar covered walnuts and manchego cheese and was probably a 15 point salad.
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This Roasted Vegetable Quinoa Salad is a very filling healthy winter salad. Serve it hot or cold over fresh spinach and greens. Not a fan of quinoa? Use brown rice instead. Make it up ahead of time and put it together right before serving. Add chicken, pork or beef if desired. Don’t skip the Maple Dijon Vinaigrette! It’s the star of the show!
1 1/2 c. quinoa or brown rice, cooked
1 c. fresh asparagus, chopped into bite-sized pieces
1 lb. mushrooms, cut into bite-sized pieces
2 c. carrots, cut into bite-sized pieces
1 c. fresh green beans, cut into small pieces
1 red pepper, chopped
6 oz. sweet potato, chopped into small pieces
3 cloves garlic, minced
4 c. greens – spring mix
1 1/2 c. spinach or arugula (or mix)
6 T. crumbled bacon ( I use the Kirkland brand from Costco)
Add vegetables to roasting pan, season with kosher salt and pepper. Add 1 T. oil and mix. Roast vegetables for about 15-20 minutes, stirring halfway through.
While vegetables are roasting, make up the vinaigrette by combining all ingredients in a bowl or use a tall container with an immersion blender.
To serve, arrange greens in individual bowls, top each with roasted vegetables, 1/4 c. quinoa or brown rice, 1 T. bacon (per serving) and drizzle 1-2 T. of Maple Dijon Vinaigrette over the top. Serve warm or cold.