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Roasted Winter Veggie & Quinoa Salad

February 9, 2020 by Jaida 2 Comments

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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!

Roasted Winter Veggie & Quinoa Salad in white bowl with copper forks, bottle of vinaigrette and khaki towel

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!

Roasted Winter Veggie & Quinoa Salad on white plate with copper forks, lavender stem and bottle of vinaigrette

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!

Ingredients

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?

winter veggies on baking sheet

Finished salad in multi-colored salad bowl

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!

Follow me on Pinterest for more great recipes!

Roasted Winter Veggie & Quinoa Salad

This Roasted Winter Veggie & Quinoa Salad has roasted broccoli and sweet potatoes with sweet pomegranate arils, tangy feta, quinao, and crunchy kale.
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Quinoa Salad, Roasted Winter Veggies
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 – 8 servings
Calories: 174kcal
Author: Jaida

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

Serving: 2cups | Calories: 174kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 382mg | Potassium: 464mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7527IU | Vitamin C: 68mg | Calcium: 121mg | Iron: 1mg
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

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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Filed Under: Main Dish, Salad, Side Dish, Vegetarian Tagged With: Healthy, Quinoa, Roasted Veggies, Salad, winter veggies

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Reader Interactions

Comments

  1. Wendy Klik

    February 9, 2020 at 5:27 pm

    The addition of grains makes this a great main course salad. YUM>

    Reply
  2. Shirley Wood

    February 9, 2020 at 5:44 pm

    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.

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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