Roasted Vegetable Quinoa Salad with Maple Balsamic Vinaigrette
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Cook time: 
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Serves: 6-8
 
Ingredients
For the Quinoa Salad:
  • 3 C cooked quinoa
  • 1 C roasted brussel sprouts-halved
  • 1 C roasted sweet potatoes - diced
  • ½ C manchego cheese - cubed
  • ⅓ C slivered almond - toasted
  • ¼ C dried tart cherries
  • 1 Tbsp good quality olive oil
  • kosher salt
For the Maple Balsamic Dressing:
  • 1 tsp dijon mustard
  • ¼ C good quality olive oil
  • 1 Tbsp pure maple syrup
  • 2 tsp white balsamic vinegar
  • salt and pepper to taste
Instructions
For the Salad:
  1. Preheat oven to 425°. Clean the brussel sprouts, cut off stems and outer leaves, then slice in half. Place on baking sheet. Peel skin off of sweet potato and dice into bite sized pieces then place on baking sheet with the brussel sprouts. Drizzle vegetables with olive oil and sprinkle with kosher salt.
  2. Roast in oven for roughly 35 minutes, checking periodically to make sure they don't burn. Once cooked, set aside to cool
  3. Cook quinoa according to package directions then allow to cool. Once cooled, combine quinoa, roasted vegetables, cheese, cherries and almonds in a medium bowl.
For the Maple Balsamic Dressing:
  1. In a small bowl, combine all ingredients and whisk until blended.
  2. Drizzle with desired amount of dressing and toss to coat.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-vegetable-quinoa-salad-with-maple-balsamic-vinaigrette/