Roasted Roots & Quinoa Salad with Maple Vinaigrette

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It's as easy as 1-2-3! Steam the quinoa, roast the vegetables, and make the dressing - and don't forget number 4 - ENJOY!

What You Need To Make This Recipe

Herbs, Start Picking, Produce Parsley Italian bunch $2.99
Vegetables, Start Picking, Produce Potato, Garnet Yam Jumbo $2.99
Jam, Syrup & Honey, Start Picking, Pantry Maple Syrup, small-batch 16oz bottle $13.99
Oils & Vinegars, Start Picking, Pantry Oil, 100% Pure Avocado, 16.9oz $17.99
  • Preheat

    Step 1

    Preheat the oven to 400 degrees F.

  • Spread

    Step 2

    Spread the vegetables over a large baking sheet. Drizzle with avocado oil and sprinkle liberally with sea salt.

  • Toss

    Step 3

    Toss everything together until all vegetables are well-coated

  • Roast

    Step 4

    Bake 20 to 30 minutes until vegetables are golden-brown.

  • Steam

    Step 5

    Steam quinoa according to package instructions while the vegetables are roasting.

  • Mix

    Step 6

    Add all ingredients for the vinaigrette in a small bowl and whisk until combined. ( 1/4 cup Avocado or Olive Oil, 3 Tbsp Apple Cider Vinegar, 1 Tbsp pure maple syrup, 1 tsp cinnamon, 1/4 tsp sea salt to taste)

  • Mix

    Step 7

    Transfer the cooked quinoa to a serving dish along with the roasted vegetables. Pour over the dressing and top with chopped parsley. Toss everything together until combined.

  • Taste

    Step 8

    Taste salad for flavor and add more sea salt and/or cider vinegar to your desire!

Ingredients

  • 1 Cup Quinoa
  • 2Tbsp Avocado or Olive Oil
  • 1 large carrot peeled and chopped
  • 1 large red onion peeled and chopped
  • 1 small sweet potato chopped
  • 2 cups cubed butternut squash
  • 1.5tsp sea salt to taste
  • 1/3 cup fresh Parsley
  • 1/4 cup Avocado or Olive Oil
  • 3 Tbsp Apple cider Vinegar
  • 1tbsp pure maple syrup
  • 1 tsp cinnamon