Description
A hearty and warming fall quinoa salad featuring roasted sweet potatoes, cauliflower, and Brussels sprouts tossed with kale, toasted nuts, dried cranberries, and a tangy apple cider vinaigrette, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Roasted Vegetables
- 4 cups peeled and cubed sweet potatoes (½-inch cubes)
- 4 tablespoons avocado oil (divided)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons salt (divided)
- 1 ½ teaspoons black pepper (divided)
- ¼ teaspoon cinnamon
- 1 small head cauliflower (cut into florets, about 3 cups)
- ½ teaspoon turmeric
- 1 pound Brussels sprouts (ends trimmed and halved)
- 1 tablespoon pure maple syrup
Apple Cider Vinaigrette
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
- Pinch of salt
Salad Assembly
- 3 cups cooked quinoa
- 3 cups chopped kale
- ½ cup toasted chopped pecans
- ¼ cup roasted and salted pumpkin seeds
- 4 ounces crumbled goat cheese (optional)
- â…“ cup dried cranberries (coarsely chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F and line two large baking sheets with parchment paper to prepare for roasting the vegetables.
- Roast Sweet Potatoes: In a large bowl, drizzle the cubed sweet potatoes with 2 tablespoons of avocado oil. In a small bowl, mix cumin, paprika, garlic powder, 2 ¼ teaspoons salt, and 1 teaspoon black pepper. Sprinkle half the seasoning and cinnamon over the sweet potatoes, toss to coat thoroughly, then spread in a single layer on one baking sheet. Roast for 20-22 minutes, flipping halfway for even cooking.
- Prepare Cauliflower and Brussels Sprouts: Toss the cauliflower florets in the large bowl with 1 tablespoon of avocado oil, remaining seasoning mix, and turmeric. Spread the cauliflower on one half of the second baking sheet. In the same bowl, toss Brussels sprouts with the remaining tablespoon of avocado oil, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper. Arrange flat-side down on the other half of the baking sheet.
- Roast Cauliflower and Brussels Sprouts: Roast for 20-22 minutes until the vegetables are tender and have crispy edges.
- Make the Apple Cider Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, chopped rosemary, and a pinch of salt in a jar. Shake well until emulsified or blend for 10-20 seconds until smooth.
- Assemble the Salad: In a large serving bowl, layer cooked quinoa as the base. Top with roasted sweet potatoes, cauliflower, Brussels sprouts, chopped kale, toasted pecans, pumpkin seeds, dried cranberries, and goat cheese if using. Drizzle with the vinaigrette and toss lightly before serving to combine all flavors.
Notes
- To ensure even roasting, flip or stir vegetables halfway through cooking.
- Maple syrup in the Brussels sprouts and vinaigrette adds a natural sweetness balancing savory and tangy flavors.
- Goat cheese is optional and can be omitted for a dairy-free version.
- Use fresh rosemary for best flavor in the vinaigrette; dried rosemary can be substituted but in smaller quantity.
- This salad can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
