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.
How to make Roasted Vegetable Quinoa Salad with Maple Dijon Vinaigrette in pictures.
Roast the vegetables in a non-stick roasting pan (paid link).
Gather the ingredients for the Maple Dijon Vinaigrette.
Use an immersion blender (paid link) to blend the Maple Dijon Vinaigrette.
Arrange greens in individual salad bowls.
Top with roasted vegetables, bacon, quinoa or brown rice and Maple Dijon Vinaigrette.
Roasted Vegetable Quinoa Salad with Maple Dijon Vinaigrette
Ingredients
- 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
Optional toppings (points/calories not included):
- roasted chicken
- sliced avocado
- walnuts
- shredded gruyere or swiss cheese
Maple Dijon Vinaigrette
- 2 T. red wine vinegar/apple cider
- 1 T. Dijon mustard
- salt and pepper
- 1 T. red onion finely chopped
- 3 T. pure maple syrup
- 1 T. olive oil
- 1 T. of water or to desired consistency
Instructions
- Preheat oven to 425°.
- Wash and chop vegetables. Spray roasting pan with olive oil spray. (My roasting pan is a non-stick so I don't need too much oil, if yours is not you may need to use more oil.)
- 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.
