Quinoa Salad with Roasted Veggies

5 from 1 vote

This Roasted Vegetable Quinoa Salad is packed with protein-rich quinoa, fiber-filled roasted Brussels sprouts, butternut squash, beets, and kale, all tossed in a flavorful Honey-Orange Balsamic Dressing. It’s easy enough for a weeknight but elegant enough for your Thanksgiving table.

Prep Time15

Cook Time45

Total Time1

Course: Salad

Cuisine: American

Servings: people

Calories: 212kcal

Author: Christy Faber

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