Warm Roasted Vegetable Salad with Quinoa and Arugula

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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.
roasted vegetable salad
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.
roasted vegetable salad
roasted vegetable salad

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.
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Prep Time 30 mins
Cook Time 30 mins
Servings 4
Calories 594 kcal

Ingredients
  

Roasted vegetables:

  • 1 sweet potato peeled and cubed
  • 1 red bell pepper cored and sliced
  • 2 teaspoons barbecue seasoning
  • 2 tablespoons avocado oil
  • 1/2 cup corn kernels

Quinoa:

  • 1/2 cup quinoa rinsed
  • 3/4 cup water
  • Pinch salt

Salad:

  • 5 ounces baby arugula
  • 1/4 cup roasted sunflower seeds
  • 3 ounces goat cheese crumbled
  • 1/2 cup broken corn chips or tortilla strips

Dressing:

  • 1 bunch cilantro
  • 2 cloves garlic
  • Juice of 2 limes
  • 1/2 teaspoon ground coriander
  • 1/2 cup olive oil
  • 1 tablespoon honey

Instructions
 

  • Preheat oven to 425 degrees F.
  • 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.

Notes

Storing leftovers: This salad is best made and eaten at the same time.
Variations: You can use any type of vegetable you like in the roasted vegetables, and you can swap the greens with something milder like baby spinach if you don’t like arugula.
Sourcing: I got my barbecue seasoning here and my quinoa at a low price from Imperfect Foods.
Pairs well with: Brownie Shortbread Bars, Chili Lime Tortilla Chips, Instant Pot Corn Chowder

Nutrition

Calories: 594kcalCarbohydrates: 40gProtein: 12gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 10mgSodium: 225mgPotassium: 607mgFiber: 6gSugar: 10gVitamin A: 10086IUVitamin C: 46mgCalcium: 155mgIron: 4mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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