Ingredients
Scale
- 1 cup Quinoa
- 2 medium Sweet Potatoes
- 2 cups Brussels Sprouts
- 1 can (15 oz) Chickpeas
- 1/2 cup Dried Cranberries
- 3 cups Fresh Greens
- 2 tablespoons Maple Syrup
- 3 tablespoons Apple Cider Vinegar
- 3 tablespoons Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut sweet potatoes and Brussels sprouts into bite-sized pieces.
- Toss them with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the vegetables for 25-30 minutes or until tender.
- Cook quinoa according to package instructions.
- In a bowl, whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the vinaigrette.
- Combine the cooked quinoa, roasted vegetables, chickpeas, dried cranberries, and fresh greens in a large bowl.
- Drizzle with the vinaigrette and toss to combine.
- Serve warm or at room temperature.
Notes
Rinse quinoa before cooking to remove bitterness. Adjust vinaigrette sweetness to preference. For added crunch, top with toasted nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, fall salad, roasted vegetables, healthy dinner, vegetarian recipe