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+ servings

Winter Roasted Vegetable Salad with Quinoa

by Jennifer
  • ½ cup quinoa
  • 1 ½ pounds brussels sprouts, sliced
  • 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
  • 8 ounces cremini mushrooms, quartered
  • 1 pint cherry tomatoes
  • 2 teaspoons fresh thyme leaves
  • ¼ cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 small finely diced shallot
  • ¼ teaspoon salt
  • teaspoon pepper
  • ½ cup avocado oil
  • 3 cups arugula
  • 2 tablespoons pumpkin seeds, toasted
  • 1 teaspoon white miso paste
  • Preheat oven to 350 ℉. Line 2 baking sheets with parchment paper.
  • Place quinoa in a pot with 1 cup of water and a pinch of salt. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Set aside to cool slightly.
  • Spread sliced brussels sprouts and cherry tomatoes on one sheet pan. Arrange the butternut squash and mushrooms on the second sheet pan. Drizzle each pan of vegetables with 1 tablespoon olive oil. Sprinkle 1 teaspoon fresh thyme leaves, 1/2 teaspoon of salt and 1/4 teaspoon pepper over the vegetables in each pan.
  • Roast the vegetables for 25 minutes.
  • Prepare the dressing. In a small bowl, whisk together apple cider vinegar, lemon juice, shallot, salt, and pepper. Add avocado oil and whisk until blended.
  • Transfer the roasted vegetables to a large bowl. Add the quinoa and toss gently.
  • Arrange the arugula in a large serving bowl. Add the roasted vegetables and quinoa. Top with toasted pumpkin seeds.
  • Warm the dressing for 20 seconds in the microwave. Whisk in miso. Serve dressing with the salad.
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