You know those days when you crave a lunch that is perfectly refreshing yet totally crave-worthy? That is precisely where this quinoa salad with roasted vegetables comes in! I used to struggle with lunchtime monotony, eating the same uninspiring sandwiches until I started experimenting with hearty grains and roasting the vegetables I had in the crisper drawer.
This recipe is my absolute go-to because it strikes that perfect balance: it’s filling enough to power you through the afternoon but light enough that you don’t feel weighed down. While there are plenty of grain bowls available, the combination of sweet, roasted beets, savory squash, and a zippy honey-orange dressing makes this one special. Plus, it is a meal prep dream that actually tastes better the next day! Whether you are looking for healthy lunch ideas or a vibrant side dish, this gluten-free salad recipe delivers big flavor with zero stress.
Table of Contents
Quinoa Salad with Roasted Vegetables
Ingredients
For the Salad:
- 2 cups dried quinoa
- 3 cups butternut squash cut into ½-inch cubes
- 2 cups beets cut into ½-inch cubes
- 1 red onion sliced into thick slices
- 2 cups Brussels sprouts halved
- 8 cups kale chopped
- ⅓ cup crumbled feta cheese optional
- Olive oil for roasting
- Salt and black pepper to taste
For the Honey-Orange Balsamic Dressing:
- 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
Instructions
- Cook the Quinoa: Bring 3¼ cups of water to a boil in a medium saucepan. Add the quinoa, stir well, cover, and reduce heat to low. Simmer for 15 minutes until the quinoa is fluffy and all liquid is absorbed. Remove from heat, fluff with a fork, and let cool while you prepare the vegetables.
- Prepare the Dressing: In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, orange zest, orange juice, whole grain mustard, honey, dried thyme, salt, and black pepper until well combined. Taste and adjust the seasoning if needed, then set aside to let the flavors meld.
- Start Roasting: Preheat your oven to 425°F and line a large baking sheet with parchment paper. Chop the butternut squash and beets into uniform ½-inch cubes, halve the Brussels sprouts, and slice the red onion into thick rounds. To prevent beet staining, place parchment paper on your cutting board before chopping. Spread the Brussels sprouts, butternut squash, red onion, and beets in a single layer on the prepared baking sheet. Drizzle generously with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25 minutes, then remove the Brussels sprouts and transfer them to a plate.
- Continue Roasting: Continue roasting the remaining vegetables for 10 more minutes, then remove the butternut squash and red onion. Toss the kale with a little olive oil and add it to the pan with the beets. Return to the oven and roast for a final 5-10 minutes until the kale is slightly crispy around the edges and the beets are fork-tender.
- Assemble & Dress: In a large serving bowl, combine the cooled quinoa with all the roasted vegetables and crumbled feta cheese. Pour about half of the prepared dressing over the salad and toss gently to coat. Let the salad sit for a few minutes to allow the flavors to come together, then taste and add more dressing if desired.
- Serve & Store: Serve immediately while warm, or refrigerate for 30 minutes if you prefer it chilled. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Ingredients
Here is everything you need to whip up this vibrant dish.
For the Salad:
- 2 cups dried quinoa
- 3 cups butternut squash, cut into ½-inch cubes
- 2 cups beets, cut into ½-inch cubes
- 1 red onion, sliced into thick slices
- 2 cups Brussels sprouts, halved
- 8 cups kale, chopped
- ⅓ cup crumbled feta cheese (optional, but totally recommended for a salty bite)
- Olive oil for roasting
- Salt and black pepper to taste
For the Honey-Orange Balsamic Dressing:
- 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
How to Make Quinoa Salad with Roasted Vegetables
Get ready to fill your kitchen with the incredible aroma of roasting vegetables! This process is straightforward, but I’ve included a few specific timing tricks to ensure every veggie is perfectly tender, not mushy.
1. Cook the Quinoa First, let’s get the base ready. Bring 3¼ cups of water to a boil in a medium saucepan. Add your 2 cups of dried quinoa, give it a good stir, cover the pot, and reduce the heat to low. Let it simmer for about 15 minutes. You are looking for the quinoa to be fluffy with all the liquid absorbed. Once it’s done, please remove it from the heat and fluff it with a fork. I like to let it cool down while I tackle the veggies, which prevents the salad from becoming gummy.
2. Prepare the Dressing While the grain cooks, you can whip up the dressing. In a small bowl or a mason jar (my personal favorite for shaking), whisk together the olive oil, balsamic vinegar, orange zest, orange juice, whole grain mustard, honey, dried thyme, salt, and black pepper. Continue whisking until the mixture is well combined and slightly glossy. Give it a quick taste; if it needs more zing, add a splash more vinegar. Set this aside to let those flavors meld.
3. Start Roasting Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup. Now for the chopping: cut the butternut squash and beets into uniform ½-inch cubes, halve the Brussels sprouts, and slice the red onion into thick rounds.
- Pro Tip: To prevent your kitchen from looking like a crime scene, place a sheet of parchment paper on your cutting board before chopping the beets to stop the staining!
Spread the Brussels sprouts, squash, onion, and beets in a single layer on your baking sheet. Drizzle them generously with olive oil, season with salt and pepper, and toss to coat. Pop them in the oven for 25 minutes. After this initial roast, remove the Brussels sprouts and set them aside on a plate. They cook faster than the root veggies, and nobody likes a burnt sprout!
4. Continue Roasting Return the remaining veggies (squash, beets, onion) to the oven for another 10 minutes. Then, remove the butternut squash and red onion. Things should be smelling pretty bold and earthy. For the final step, toss your chopped kale with a bit of olive oil and add it to the pan with the beets. Roast for a final 5-10 minutes. You want the kale to be slightly crispy around the edges and the beets to be fork-tender.
5. Assemble & Dress. Now comes the fun part! In a large serving bowl, combine your cooled quinoa with the roasted vegetables and crumbled feta cheese. Pour about half of the prepared dressing over the salad and toss gently to coat. I recommend letting the salad sit for a few minutes so the warm grains can absorb the zippy dressing. Taste it again and add the rest of the dressing if you want it punchier.
6. Serve & Store You can serve this immediately while it’s warm, or refrigerate it for 30 minutes if you prefer a chilled salad. If you are meal prepping, store the leftovers in an airtight container in the fridge for up to 3-4 days.
Tips & Variations for the Perfect Salad
I love this quinoa salad with roasted vegetables because it is incredibly forgiving and easy to customize based on what you have on hand. Here are a few ways to make it your own.
- Quinoa Selection: I usually opt for white quinoa because it’s fluffier, but you can also use red quinoa if you prefer a nuttier flavor and a grain that holds its shape better in salads.
- Seasonal Swaps: One of the best aspects of this recipe is that you can incorporate seasonal variations to keep it fresh throughout the year. In the fall, stick with the squash and beets. In the summer, you can easily substitute zucchini, bell peppers, or asparagus and reduce the roasting time slightly.
- Protein Boost: While quinoa is an excellent plant-based protein, sometimes I need a little extra. This dish works beautifully as a vegan roasted vegetable quinoa salad if you skip the feta; however, you can also add chickpeas, grilled chicken, or even hard-boiled eggs.
- Texture & Crunch: For added texture, try sprinkling toasted pumpkin seeds, sunflower seeds, or chopped walnuts just before serving. Dried fruits, such as cranberries or apricots, also add a lovely, chewy sweetness that pairs perfectly with the balsamic.
- Cheese Options: Not a fan of feta? Goat cheese is a fantastic, creamy alternative. For a dairy-free option, you can use a vegan feta crumble or omit the cheese entirely. The dressing is flavorful enough to carry the dish!
What to Serve With Quinoa Salad
This warm quinoa salad is hearty enough to stand on its own as a light dinner or a solid lunch, but it also shines as a side dish. If you are serving it for dinner, pair it with a simple protein so the salad remains the star.
It goes incredibly well with grilled salmon or roasted chicken thighs, as the acidity in the orange-balsamic dressing cuts through the richness of the meat. For a fully vegetarian meal prep spread, serve this alongside a hearty lentil soup or some hummus with pita bread. The earthy flavors of the beets and squash also make it a perfect addition to a holiday table alongside roast turkey or ham.
Frequently Asked Questions
Can quinoa salad be made ahead?
Absolutely! In fact, this is one of those dishes that gets better with time. The quinoa and roasted vegetables have time to absorb the dressing, making the flavors even more vibrant. It is a champion for meal prep and storage guidance. Just keep the dressing separate if you plan to eat it more than two days later to keep everything fresh.
How long does quinoa salad last?
This salad will stay fresh in an airtight container in the refrigerator for 3 to 4 days. If you have included the kale, it may soften over time, but it will still taste delicious. For the best texture, I recommend keeping extra dressing in a jar and drizzling it over individual portions just before serving.
What is the best dressing for quinoa salad?
While you can use a store-bought vinaigrette in a pinch, a homemade dressing with a balance of acidity and sweetness is best to complement the earthiness of the quinoa. The honey-orange balsamic dressing in this recipe is ideal because the citrus brightens the roasted vegetables, while the whole-grain mustard adds a subtle pop of texture and heat.
Final Thoughts
I really hope you give this quinoa salad with roasted vegetables a try! It’s one of those recipes that proves healthy food doesn’t have to be tedious or complicated. Whether you’re looking for a healthy quinoa salad recipe to get you through the workweek or a colorful side dish for a dinner party, this bowl packs a punch of flavor and nutrition.
If you whip this up, let me know how you customized it! Did you stick to the beets and squash, or did you add some other seasonal vegetables? I’d love to hear about your creations.
