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)
Optional toppings (points/calories not included):
- roasted chicken
- sliced avocado
- 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
- 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.