Roast vegetable, kale and quinoa salad

roast vegetable kale salad1

Created by Wendy at Fit-and-Frugal.com

Prep Time: 20
Total Time: 60


For the salad:

  • 1 butternut squash, peeled and seeded and cut into 1-inch pieces
  • 2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
  • 1 large sweet potato, peeled and cut into 1-inch chunks
  • 1 large parsnip, halved lengthwise, cut into 1/2-inch-wide pieces
  • 1 red onion, peeled and sliced into wedges
  • 2 tablespoons olive oil
  • 1 cup Ancient Harvest Traditional quinoa
  • 1 5-ounce package baby kale
  • ½ cup roasted pumpkin seeds
  • salt and pepper to taste

For the dressing:

  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • sea salt and fresh ground pepper, to taste


  1. In a large bowl, combine the squash, carrots, sweet potato, parsnips, and onion. Toss with oil and salt and pepper to taste, coating evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Gently turn with a spatula and roast until tender and beginning to brown, approximately 20 minutes more. Set all the vegetables aside.
  2. Meanwhile, cook quinoa according to package directions and transfer to a salad bowl. Add the baby kale and roasted vegetables. Top with pumpkin seeds.
  3. To prepare the dressing, whisk all ingredients in a small bowl. Add to salad, tossing to coat, prior to serving.
Servings: 6