Salads are not just for summer! This Roasted Winter Veggie & Quinoa Salad has roasted broccoli and sweet potatoes with sweet pomegranate arils, tangy feta, quinoa, and crunchy kale. The perfect combination of textures and winter flavors!
There is just something about roasted winter veggies that is so appealing to me. If I’m being very honest, I’m not usually a big fan of sweet potatoes. J loves them, so I make them from time-to-time, but I really only like them cubed and roasted. Something about the crispy outside makes them taste better to me. And roasted broccoli…is just about the best stuff ever.
Add in some sweet pomegranate arils, tangy feta, quinoa and crispy kale, and you have one amazing salad that you will want all winter (all year, really) long!
And, if you aren’t into kale, you could use any salad mix that you like. OR…nix the salad altogether. Because, I tried it the next day sans kale and it was freaking amazing still.
What ingredients do you need ot make Roasted Winter Veggie & Quinoa Salad?
You only need a few, simple ingredients!
– Broccoli
– Cubed Sweet Potatoes
– Olive Oil
– Quinoa
– Kale
– Pomegranate Arils
– Feta
That’s it! And then your favorite vinaigrette. I made a vinaigrette using pomegranate juice and apple cider vinegar – it was amazing!
Roasting veggies is so, so simple, and in my opinion the best way to eat them cooked. Like, all of them. Seriously. Toss them in some olive oil with salt and pepper, lay them out on a baking sheet, and bake. Broccoli and sweet potatoes both need to cook for about 30 minutes, so they are great to make together on one pan. I would have added some cauliflower too, but the fam doesn’t like it. Sigh. The sacrifices we make for family, right?
And just look how pretty they are?? I love pretty food, don’t you?
How do you make Roasted Winter Veggie & Quinoa Salad?
1.) Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or foil.
2.) In a large bowl, toss broccoli and sweet potatoes with olive oil, salt and pepper. Spread out on prepared baking sheet and bake for 30 minutes, or until lightly browned and crisp.
3.) Meanwhile, add quinoa to a small saucepan with 1/2 cup of water, bring to a boil, reduce heat to simmer, cover and cook for 10 minutes or until water is absorbed. Remove from heat and set aside.
4.) To prepare the salad place the torn kale pieces in the bottom of a large salad bowl. Top with the roasted veggies, quinoa, and pomegranate arils. Drizzle with your dressing of choice and toss to coat. Top with feta crumbles and serve!
Love a good salad recipe? Then you’ll love my Southwest Steak Salad with Creamy Avocado Jalapeno Lime Dressing and Balsamic Chicken BLT Salad with Avocado & Feta!
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Roasted Winter Veggie & Quinoa Salad
Ingredients
- 4 cups broccoli florets
- 2 sweet potatoes peeled and diced
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup quinoa rinsed
- 1 bunch kale torn into bite size pieces
- 1/2 cup pomegranate arils
- 1/2 cup feta crumbles
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss broccoli and sweet potatoes with olive oil, salt and pepper. Spread out on prepared baking sheet and bake for 30 minutes, or until lightly browned and crisp.
- Meanwhile, add quinoa to a small saucepan with 1/2 cup of water, bring to a boil, reduce heat to simmer, cover and cook for 10 minutes or until water is absorbed. Remove from heat and set aside.
- To prepare the salad place the torn kale pieces in the bottom of a large salad bowl. Top with the roasted veggies, quinoa, and pomegranate arils. Drizzle with your dressing of choice and toss to coat. Top with feta crumbles and serve!
Nutrition
More Delicious Winter Salads
Moon and Starfruit Salad by Art of Natural Living
Old Fashioned Crunchy Pea Salad by Intelligent Domestications
Pear and Pecan Winter Salad by Hezzi-D’s Books and Cooks
Roasted Fennel Salad with Lemon Tahini Dressing by That Recipe
Roasted Vegetable Salad with Roasted Garlic Vinaigrette by A Day in the Life on the Farm
Roasted Winter Veggie & Quinoa Salad by Sweet Beginnings
Wilted Pear and Shallot Salad by A Kitchen Hoor’s Adventures
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The addition of grains makes this a great main course salad. YUM>
I agree with you that roasting vegetables is super easy. I love sweet potatoes cooked most any kind of way but have never tried them in a salad. Now I will be sure to make that happen.