Easy yet impressive, this Roasted Veggie Quinoa Salad with Honey-Orange Balsamic Dressing is the stand-out side dish you’ve just got to try! Protein packed quinoa and fiber-full vegetables make for a delicious and satisfying combination.
Let’s start with the fact that this salad is gorgeous. Its stunning jewel tone colors look beautiful on the table with minimal effort. It’s fancy enough to serve at Thanksgiving - but it’s at home in your weekday rotation, too.
So often side dishes can be an afterthought in everyday cooking. On busy nights I might find myself tearing open a bag of salad greens and calling it good. Nothing wrong with that! But I love having this quinoa salad ready to go in the fridge. A big batch keeps fresh for days! Just such a simple, elegant addition to mealtimes.
This side dish is also a crowd-pleaser. Oven roasting the veggies intensifies their natural sweetness and creates a lovely contrast between soft, tender interiors and crispy edges. Even the pickiest eaters may forget they “have” to eat these vegetables! Then there’s the quinoa. Quinoa’s mild flavor is a perfect canvas for the veggies in this recipe. It’s also naturally gluten-free and boasts 8 grams of protein per cup.
Let this salad round out your next dinner - or pack it up for lunch! And check out my Crunchy Quinoa and Lentil Salad for another veggie-forward side dish idea.
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Why You'll Love This Recipe
- Meal Prep Friendly – Stays fresh for days, so you can enjoy it throughout the week.
- Gluten-Free – A great option for those with dietary restrictions.
- Option to be Dairy-Free – just omit the feta cheese.
- Fiber and Nutrient Rich – Keeps you full!
- Warm or Cold – Delicious served warm right after roasting or chilled as a refreshing meal prep option.
Ingredients
See the recipe card below for a full list of ingredients and measurements.
How To Make Roasted Vegetable Quinoa Salad
Here are the step-by-step instructions to make this recipe.
Steps 1 & 2: Cook the quinoa and prepare the dressing.
Cook the Quinoa – Follow the cooking instructions on your quinoa package. For the brand I used, I brought 3 ¼ cups of water to a boil, then added 2 cups of quinoa, stirred well, covered, and simmered for 15 minutes, or until the quinoa was fluffy and the liquid was absorbed. Remove from heat, fluff with a fork, and let cool.
Prepare the Dressing – In a small bowl or jar, whisk together the olive oil, balsamic vinegar, orange zest, orange juice, whole grain mustard, honey, dried thyme, salt, and black pepper. Taste and adjust vinegar or seasoning as needed. Set aside.
Step 3: Chop the vegetables and preheat the oven.
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Chop the vegetables into similar-sized pieces, aiming for about a ½-inch dice for the butternut squash and beets. You can refer to the photos above in the post for a visual guide on the sizes. To prevent beet juice from staining your cutting board, place a sheet of parchment paper over it before peeling and chopping the beets.
Step 4: Begin roasting the vegetables.
Spread the Brussels sprouts, butternut squash, red onion, and beets in a single layer on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Set a timer for 25 minutes. When the timer goes off, remove the Brussels sprouts from the pan and transfer them to a plate.
Step 5: Finish roasting and assemble the salad.
Set another timer for 10 minutes. When it goes off, remove the butternut squash and red onion. Toss the kale with a little olive oil and add it to the pan with the beets. Roast for a final 5-10 minutes, until the kale is slightly crispy and the beets are tender.
Assemble the Salad – In a large bowl, combine the cooked quinoa, roasted vegetables, and feta.
Step 6: Add the dressing and toss and serve!
Add the Dressing – Pour about half of the dressing over the salad and toss to coat. Let the flavors meld for a few minutes, then taste and add more dressing if needed. Toss the salad and serve!
Expert Tips
- Boost the Protein – Add grilled or shredded chicken for a heartier meal, or chickpeas for a plant-based protein boost.
- Make It Extra Nutritious – Sprinkle in hemp seeds, nutritional yeast, or chopped nuts like pecans or walnuts for added texture, healthy fats, and nutrients.
- More Flavorful Quinoa – Cook quinoa in vegetable broth or bone broth instead of water to enhance its depth of flavor.
- Speed Up the Prep – While the quinoa cooks, chop the veggies and whisk together the dressing to save time.
- Make It Ahead – This salad stays fresh for 3–4 days in the fridge, making it a great meal prep option.
- Serve It Your Way – Enjoy warm as a cozy fall meal or serve chilled for a refreshing, make-ahead dish.
Recipe FAQs
It stays fresh for at least 4 days when stored in an airtight container in the refrigerator.
Add grilled or shredded chicken, chickpeas, or even cooked lentils for extra protein. Nuts, seeds, or avocado can also add healthy fats to make it more satisfying.
Yes! Simply leave out the feta or swap it for a dairy-free alternative.
If you tried this Roasted Vegetable Quinoa Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Quinoa Salad with Roasted Veggies
Ingredients
- 2 cups dried quinoa
- 3 cups butternut squash ½ inch cubes
- 2 cups beets ½ inch cubes
- 1 red onion thick slices
- 2 cups Brussel's sprouts halved
- 8 cups kale chopped
- ⅓ cup crumbled feta cheese (optional)
Honey Orange Balsamic Dressing
- ½ cup olive oil
- ⅓ cup balsamic vinegar
- 1 tsp orange zest
- ¼ cup freshly squeezed orange juice
- 1 tbsp whole grain mustard
- ½ tbsp honey
- ¼ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the Quinoa – Follow the cooking instructions on your quinoa package. For the brand I used, I brought 3 ¼ cups of water to a boil, then added 2 cups of quinoa, stirred well, covered, and simmered for 15 minutes, or until the quinoa was fluffy and the liquid was absorbed. Remove from heat, fluff with a fork, and let cool.2 cups dried quinoa
- Prepare the Dressing – In a small bowl or jar, whisk together the olive oil, balsamic vinegar, orange zest, orange juice, whole grain mustard, honey, dried thyme, salt, and black pepper. Taste and adjust vinegar or seasoning as needed. Set aside.½ cup olive oil, ⅓ cup balsamic vinegar, 1 teaspoon orange zest, ¼ cup freshly squeezed orange juice, 1 tablespoon whole grain mustard, ½ tablespoon honey, ¼ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper
- Roast the Vegetables – Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Chop the vegetables into similar-sized pieces, aiming for about a ½-inch dice for the butternut squash and beets. You can refer to the photos above in the post for a visual guide on the sizes. To prevent beet juice from staining your cutting board, place a sheet of parchment paper over it before peeling and chopping the beets.
- Spread the Brussels sprouts, butternut squash, red onion, and beets in a single layer on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Set a timer for 25 minutes. When the timer goes off, remove the Brussels sprouts from the pan and transfer them to a plate.3 cups butternut squash, 2 cups beets, 2 cups Brussel's sprouts, 1 red onion
- Set another timer for 10 minutes. When it goes off, remove the butternut squash and red onion.
- Toss the kale with a little olive oil and add it to the pan with the beets. Roast for a final 5-10 minutes, until the kale is slightly crispy and the beets are tender.8 cups kale
- Assemble the Salad – In a large bowl, combine the cooked quinoa, roasted vegetables, and feta.⅓ cup crumbled feta cheese
- Add the Dressing – Pour about half of the dressing over the salad and toss to coat. Let the flavors meld for a few minutes, then taste and add more dressing if needed.
- Serve & Store – Enjoy immediately and store leftovers in an airtight container in the refrigerator for up to 3–4 days. If meal prepping, store extra dressing separately and drizzle over individual portions when serving.
Notes
- Boost the Protein – Add grilled or shredded chicken for a heartier meal, or chickpeas for a plant-based protein boost.
- Make It Extra Nutritious – Sprinkle in hemp seeds, nutritional yeast, or chopped nuts like pecans or walnuts for added texture, healthy fats, and nutrients.
- More Flavorful Quinoa – Cook quinoa in vegetable broth or bone broth instead of water to enhance its depth of flavor.
- Speed Up the Prep – While the quinoa cooks, chop the veggies and whisk together the dressing to save time.
- Make It Ahead – This salad stays fresh for 3–4 days in the fridge, making it a great meal prep option.
- Serve It Your Way – Enjoy warm as a cozy fall meal or serve chilled for a refreshing, make-ahead dish.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
Delicious! Enjoyed the leftovers too!!!