Looking for a versatile, nutrient-packed meal? This quinoa and roasted vegetable salad is a perfect choice, no matter the season! Featuring roasted butternut squash, carrots, shaved kale, and crumbled feta, it’s full of vibrant flavors and textures. Tossed with a Maple Orange Vinaigrette and topped with crunchy pumpkin seeds and optional dried cranberries, this salad strikes a perfect balance of sweet, savory, and tangy.
One of the best things about this recipe is how easily you can swap ingredients based on what you have on hand. Don’t have kale? Try shaved Brussels sprouts! Out of quinoa? Use farro or any grain you like. It's a great way to use up the odds and ends in your fridge while still making a delicious, wholesome meal. Plus, with the quick-pickled red onions adding an extra zing, you’ll want to make this salad again and again!
For the Salad
3 cups cooked quinoa (1 cup dry, cooked)
1 small/medium butternut squash, peeled and cut into ½ inch cubes
½ pound carrots, peeled and cut into ½ inch cubes
2 Tablespoons berbere, divided
1 teaspoon salt, divided
4 Tablespoons olive oil, divided
1 bunch of kale, shaved
½ pound feta cheese, crumbled
1 cup pumpkin seeds
½ cup dried cranberries, optional
Instructions:
Cook the quinoa: according to package instructions
Prep the squash and carrots: Preheat the oven to 425°F and line two baking sheets with parchment paper.
Season the squash: Toss the butternut squash with 1 tablespoon of berbere, ½ teaspoon of salt, and 2 tablespoons of olive oil. Spread it out on one of the baking sheets.
Season the carrots: Toss the carrots with the remaining tablespoon of berbere, ½ teaspoon of salt, and 2 tablespoons of olive oil. Spread them on the second baking sheet.
Roast the vegetables: Roast both the squash and carrots for 8-12 minutes, or until fork-tender.
Combine the salad: In a large bowl, mix the roasted squash and carrots with the cooked quinoa, shaved kale, pumpkin seeds, and dried cranberries (if using).
Add the dressing: Toss the salad with Maple Orange Vinaigrette. Taste and season with additional salt and pepper, if needed.
Finish and serve: Top the salad with crumbled feta cheese and pickled red onions. Enjoy!
For the Maple Orange Vinaigrette
Zest of 1 orange, plus juice of 3 oranges
1 shallot, diced
1 tablespoon maple syrup
½ cup olive oil
¼ cup apple cider vinegar
1 teaspoon salt and pepper
Splash of water *this helps emulsify the dressing
Make the Dressing: Put everything in a mason jar, seal, and shake until it comes together. Taste and season with additional salt and pepper, if needed.
For the Pickled Red Onion
1 large red onion sliced thin
2 cloves garlic, peeled
1 cup white vinegar
1T sugar
1 T salt
1t whole peppercorns
Place the sliced onion and garlic into a mason jar, packing them tightly.
In a saucepan, combine the vinegar, sugar, salt, and peppercorns. Bring the mixture to a boil.
Pour the hot brine over the onions in the mason jar, making sure all the onions are submerged using a spoon.
You can eat the pickled onions after about 20 minutes, but the flavor will intensify the longer they sit.
Allow the jar to come to room temperature before sealing with a lid. Store in the refrigerator for up to 1 week.
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