Warm Fall Quinoa Salad with Kale

Original Post: https://www.evolvingtable.com/warm-fall-quinoa-salad/

4 from 1 vote

Warm Fall Quinoa Salad with Kale

This Warm Fall Quinoa Salad with Kale, roasted vegetables, and a light apple cider vinaigrette is the kind of bowl you'll crave again and again! A cozy mix of spiced sweet potatoes, turmeric-roasted cauliflower, and Brussels sprouts pairs with dried cranberries, tangy goat cheese, and roasted pumpkin seeds for a simple salad that gives you all the Fall feels!

Prep Time20

Cook Time25

Total Time45

Course: Main Course, Side Dish

Cuisine: American, Southern

Servings: servings

Author: London Brazil

Ingredients

For the Roasted Vegetables:

4 cups peeled and cubed sweet potatoes ½-inch cubes
4 tablespoons avocado oil divided
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
3 teaspoons salt divided
1 ½ teaspoons black pepper divided
¼ teaspoon cinnamon
1 small head cauliflower cut into florets (about 3 cups)
½ teaspoon turmeric
1 pound brussels sprouts ends trimmed and halved
1 tablespoon pure maple syrup

For the Apple Cider Vinaigrette:

½ cup olive oil
¼ cup apple cider vinegar
3 tablespoons pure maple syrup
2 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary
Pinch of salt

For the Quinoa Salad:

3 cups cooked quinoa
3 cups chopped kale
½ cup toasted chopped pecans
¼ cup roasted and salted pumpkin seeds
4 ounces crumbled goat cheese optional
⅓ cup dried cranberries coarsely chopped

Instructions

Preheat the oven to 425°F and line two large baking sheets with parchment paper.
Roast the Sweet Potatoes: Add the sweet potatoes to a large bowl and drizzle with 2 tablespoons of the avocado oil. In a small bowl, whisk together the cumin, paprika, garlic powder, 2 ¼ teaspoons salt, and 1 teaspoon black pepper. Sprinkle half of the seasoning mixture over the sweet potatoes and add the cinnamon. Toss until well coated, then spread in a single layer on a baking sheet. Bake for 20-22 minutes, flipping halfway through.
4 cups peeled and cubed sweet potatoes, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, ¼ teaspoon cinnamon
Roast the Cauliflower & Brussels Sprouts: Add the cauliflower florets to the same large bowl and toss with 1 tablespoon of the avocado oil. Sprinkle with the remaining seasoning mix and turmeric, tossing to coat. Spread onto one half of the second baking sheet.
1 small head cauliflower, ½ teaspoon turmeric
In the same bowl, toss the brussels sprouts with the remaining 1 tablespoon avocado oil, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper. Arrange them flat-side down on the other half of the second baking sheet.
1 pound brussels sprouts, 1 tablespoon pure maple syrup
Roast both the cauliflower and brussels sprouts for 20-22 minutes, or until tender with crispy edges.
Make the Apple Cider Vinaigrette: Add all vinaigrette ingredients to a 16-ounce mason jar and shake until well combined. Alternatively, blend in a food processor or blender for 10-20 seconds until smooth.
½ cup olive oil, ¼ cup apple cider vinegar, 3 tablespoons pure maple syrup, 2 teaspoons Dijon mustard, 1 teaspoon finely chopped fresh rosemary, Pinch of salt
Assemble the Salad: In a large serving bowl, layer the cooked quinoa as the base. Top with the roasted vegetables, kale, pecans, pumpkin seeds, cranberries, and goat cheese (if using). Drizzle with the apple cider vinaigrette and toss just before serving.
3 cups cooked quinoa, 3 cups chopped kale, ½ cup toasted chopped pecans, ¼ cup roasted and salted pumpkin seeds, 4 ounces crumbled goat cheese, ⅓ cup dried cranberries

Video

Notes

Serving Warm or Cold: This salad is delicious both warm and cold. If serving warm, toss everything together just after roasting while the veggies are hot.
For Softer Kale: Drizzle with the dressing and add the quinoa in while still slightly warm. Toss and let it sit for at least 10 minutes before adding the rest of the ingredients.
Goat Cheese Swap: This really is optional. I love this salad both with and without it, depending on my mood! For a different flavor, feel free to swap it with feta cheese for a saltier bite.
Make it Ahead: You can roast the vegetables and cook the quinoa up to 2 days in advance. Store separately in airtight containers in the fridge and reheat before assembling.
Storage: I recommend storing the roasted vegetables and other components of the salad separately so you have the option to warm up the veggies before serving.

Nutrition