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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


  • 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


  • 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!


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
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