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A warm roasted vegetable salad is an amazing healthy fall meal.
With the holidays fast approaching, I figure I need a lot more salads in my life. Something has to counteract the cookies, drinking, and otherwise indulging. I’m already seeing my weekends (and even some weeknights!) packed with fun activities. And with that fun, comes unhealthy eating.
I wasn’t sure what to call this salad, as it has a lot going on, to be honest. It starts with roasted veggies. Sweet potatoes, peppers, corn. The salad itself has a base of arugula (although mine had some other peppery green in it) and warm quinoa. It’s got goat cheese for creaminess, both corn chips and sunflower seeds for crunch, and is finished off with a cilantro-lime vinaigrette. It’s very filling and chock full of veggies, but in a way that is ultra-satisfying.
For the veggies, I tossed diced sweet potatoes, corn, and bell peppers with a bit of avocado oil and some spicy barbecue seasoning. The corn was actually a bit chewy for my liking, so in the recipe, I added it near the end instead of for the entire time. I wanted it a bit browned and sweet, not like candy. It wasn’t terrible but could be better.
The dressing is a vinaigrette version of one of my favorite dressings I’ve made. It’s basically cilantro, garlic, lime juice, and olive oil blended together with a bit of coriander to add a floral note. It makes this roasted vegetable salad a big hit.
One thing to note — you want this to be warm, not hot. So give yourself time for your roasted vegetables and quinoa to cool a bit after cooking them. This way your arugula wilts slightly, and you have pockets of creamy goat cheese throughout the salad.
This is not the quickest salad to put together, and when I was done my kitchen was a wreck (to be fair, this happens a lot) but it’s really tasty in a surprising kind of way.
Warm Roasted Vegetable Salad with Quinoa and Arugula
This warm roasted vegetable salad is the perfect meal to transition from summer to fall. Nutritious, filling, and delicious.
Put the vegetables on a sheet pan. Drizzle with avocado oil, sprinkle on seasoning and toss well.
Roast for 15 minutes. Add the corn to the pan, stir, and continue roasting for about 10 more minutes until veggies are caramelized and tender. Remove from oven.
To make the quinoa, put the quinoa, water, and salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, turn off heat and let sit for 10 minutes.
Put the salad ingredients in a large bowl and set aside.
To make the dressing, put the cilantro, garlic, lime juice, coriander, olive oil and honey in a blender with a pinch of salt. Blend, and slowly stream in water a tablespoon at a time until completely blended. Taste and adjust seasonings.
Add the warm veggies and quinoa to the salad, add the dressing and toss to serve. Serve immediately.