Description
This Warm Fall Quinoa Salad with Kale combines roasted seasonal vegetables like sweet potatoes, cauliflower, and Brussels sprouts with nutrient-rich quinoa and a tangy apple cider vinaigrette. Toasted pecans, pumpkin seeds, dried cranberries, and optional crumbled goat cheese add texture and flavor, making it a hearty and satisfying dish perfect for autumn meals.
Ingredients
Scale
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
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
Salad Assembly
- 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)
- â…“ cup dried cranberries (coarsely chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper to prepare for roasting the vegetables.
- Roast Sweet Potatoes: In a large bowl, add the sweet potatoes and drizzle with 2 tablespoons of avocado oil. In a separate small bowl, whisk together cumin, paprika, garlic powder, 2 ¼ teaspoons salt, and 1 teaspoon black pepper. Sprinkle half the seasoning mix and cinnamon over the sweet potatoes and toss to coat evenly. Spread the potatoes in a single layer on one baking sheet and bake for 20-22 minutes, flipping halfway through for even roasting.
- Prepare Cauliflower and Brussels Sprouts: Place the cauliflower florets in the same large bowl and toss with 1 tablespoon avocado oil. Sprinkle with the remaining seasoning mixture and turmeric, tossing well. Spread the cauliflower on one half of the second baking sheet. Next, toss Brussels sprouts with the remaining 1 tablespoon avocado oil, maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper. Arrange Brussels sprouts flat side down on the other half of the second baking sheet.
- Roast Cauliflower and Brussels Sprouts: Roast both vegetables together for 20-22 minutes, turning tender with caramelized edges.
- Make Apple Cider Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, rosemary, and a pinch of salt in a 16-ounce mason jar. Shake vigorously until well combined, or blend in a food processor or blender for 10-20 seconds until smooth.
- Assemble the Salad: In a large serving bowl, spread the cooked quinoa as a base. Layer the roasted sweet potatoes, cauliflower, and Brussels sprouts on top, followed by chopped kale, toasted pecans, pumpkin seeds, dried cranberries, and optional goat cheese. Drizzle with the apple cider vinaigrette and toss gently just before serving to combine flavors evenly.
Notes
- This salad is best served warm but can be enjoyed at room temperature.
- For a vegan version, omit the goat cheese or substitute with a vegan cheese alternative.
- Make sure to toast the pecans and pumpkin seeds gently to enhance their flavor without burning.
- Quinoa can be cooked ahead of time and refrigerated to streamline preparation.
- Adjust seasoning and vinaigrette quantities to taste, especially salt and sweetness from maple syrup.
