Roasted Vegetable, Quinoa and Cranberry Salad
I love salads! Not any old salad, but salads that are an exciting blend of flavours that look awesome too. I think they are easy. Sorry to get all "academic" about it. but it really comes down to 1. fresh, quality ingredients, 2. prepared with care, 3. complimentary flavours, 4. an array of textures, and 5. a well considered dressing.
I hope that this flavourful and colourful salad of roasted vegetables, quinoa and cranberries is similarly a delight to your senses!
I like my salads to be a "meal" and this wholesome salad is a meal for 4 in itself, however, it is also delicious served as a cold/warm accompaniment to roasted turkey, chicken or grilled halloumi. Goats cheese would also make a delicious addition.
This recipe is gluten free and dairy free. As it stands, this salad is also vegetarian, and can be vegan if the honey in the dressing is substituted with maple syrup.
Special note - this is my "go-to" recipe for cooking quinoa - https://cookieandkate.com/perfect-quinoa/ - however, for this recipe, I cooked the quinoa in homemade vegetable stock for added flavour! I cooked extra and served the leftovers with curry.... delicious!
Enjoy!
Preheat oven to 180 degrees celcius. Line a tray with baking paper.
Combine the pumpkin, carrot, zucchini and red onion in a bowl. Drizzle with olive oil and toss to coat. Place vegetables on the prepared baking tray and roast in the oven for 1 hour until the pumpkin is cooked through and lightly caramelised. Allow to cool before assembling the salad.
Combine oil, vinegar, mustard and honey in a small jar. Shake to combine. Season to taste.
I prefer to layer the salad rather than toss it. Place 1/3 of the spinach, then roasted vegetables, then quinoa, then fruit and seeds, the repeat again with the remaining 2 thirds. Dress salad just before serving, or serve dressing on the side.
Ingredients
Directions
Preheat oven to 180 degrees celcius. Line a tray with baking paper.
Combine the pumpkin, carrot, zucchini and red onion in a bowl. Drizzle with olive oil and toss to coat. Place vegetables on the prepared baking tray and roast in the oven for 1 hour until the pumpkin is cooked through and lightly caramelised. Allow to cool before assembling the salad.
Combine oil, vinegar, mustard and honey in a small jar. Shake to combine. Season to taste.
I prefer to layer the salad rather than toss it. Place 1/3 of the spinach, then roasted vegetables, then quinoa, then fruit and seeds, the repeat again with the remaining 2 thirds. Dress salad just before serving, or serve dressing on the side.
