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Looking for the perfect dish to bring to your Memorial Day gathering? This roasted vegetable quinoa salad is a nutritional powerhouse that doesn’t sacrifice flavor. The combination of sweet roasted vegetables, nutty quinoa, and a tangy dressing creates a memorable salad that stands out at any holiday spread. Whether you’re hosting a backyard barbecue or attending a potluck, this colorful and hearty salad is sure to impress your friends and family while keeping your meal healthful and delicious.
What makes this roasted vegetable quinoa salad special is the caramelization that happens when you roast the sweet potatoes and Brussels sprouts. This process brings out their natural sweetness, creating deep, complex flavors that perfectly complement the earthy quinoa. The addition of pomegranate seeds provides bursts of juicy sweetness, while toasted pecans add a satisfying crunch that takes this salad to the next level.
Why This Roasted Vegetable Quinoa Salad Works
This roasted vegetable quinoa salad works on so many levels. First, it strikes the perfect balance between nutritious and delicious. Quinoa provides complete protein and essential amino acids, while the roasted vegetables deliver fiber, vitamins, and minerals. The combination creates a dish that’s as good for you as it is satisfying.
The contrasting textures are another reason this salad shines. The tender roasted sweet potatoes, crispy-edged Brussels sprouts, fluffy quinoa, and crunchy pecans create an exciting mouthfeel with every bite. The massaged kale adds a hearty green element without the toughness that sometimes turns people away from raw kale salads.
Finally, this roasted vegetable quinoa salad is incredibly versatile. It can be served warm, at room temperature, or chilled, making it perfect for outdoor gatherings where food might sit out for a while. It’s substantial enough to be a main dish for vegetarians but also works beautifully as a side dish alongside grilled meats at your Memorial Day barbecue.
Why You'll Love This Recipe
- It’s a complete meal in one bowl with protein, fiber, and healthy fats
- The salad can be prepared ahead of time, making your Memorial Day hosting duties easier
- With vibrant colors from sweet potatoes, kale, and pomegranate seeds, it creates a gorgeous presentation
- The flavor profile offers something for everyone – sweet, tangy, nutty, and savory notes
- It’s naturally gluten-free and can be easily adapted for vegan diets
- The leftovers taste even better the next day as flavors continue to meld
What You’ll Need
Ingredients
For the Roasted Vegetables:
- 1 medium sweet potato, cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved (2 ¾ cups)
- 2 tablespoons grapeseed oil
- 2 teaspoons garlic powder
- ½ teaspoon salt
For the Quinoa and Base:
- ½ cup dry quinoa
- 4 cups chopped kale
- 1 teaspoon extra virgin olive oil (optional, for massaging kale)
For the Toppings:
- ½ cup chopped pecans
- ½ cup pomegranate seeds
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons mustard
- 1 tablespoon honey (see note for vegan substitution)
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- ¼ teaspoon salt
Tools
- Rimmed baking sheet
- Small saucepan with lid
- Large mixing bowl
- Small bowl for dressing
- Measuring cups and spoons
- Sharp knife and cutting board
- Whisk
- Fork (for fluffing quinoa)
- Mixing spoons or tongs
How to Make Roasted Vegetable Quinoa Salad
Step 1: Prepare and Roast the Vegetables
Preheat your oven to 450°F. Place the sweet potato cubes and halved Brussels sprouts on a rimmed baking sheet. Drizzle with grapeseed oil and sprinkle with garlic powder and salt. Use your hands to toss the vegetables until they’re evenly coated. Make sure to arrange the Brussels sprouts cut-side down for optimal caramelization. Roast in the preheated oven for 30 minutes, until the vegetables are tender inside and nicely browned on the outside.
Step 2: Cook the Quinoa
While the vegetables are roasting, combine the quinoa and 1 cup of water in a small saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes. The quinoa is done when it’s tender and has absorbed all the liquid. Remove from heat, fluff with a fork, and let it cool slightly.
Step 3: Prepare the Kale
Place the chopped kale in a large mixing bowl and drizzle with 1 teaspoon of olive oil if using. Using your hands, massage the kale for about 2 minutes. This important step breaks down the tough fibers in the kale, making it tender and more palatable. You’ll notice the kale turn a deeper green and reduce in volume as you massage it.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, honey, fresh thyme, minced garlic, and salt until well combined. Taste and adjust the seasoning if needed – you may want to add more honey for sweetness or vinegar for tanginess depending on your preference.
Step 5: Assemble the Salad
Once the vegetables are roasted and the quinoa is cooked, add them to the bowl with the massaged kale. Add the chopped pecans and pomegranate seeds, then pour the dressing over everything. Gently toss all ingredients until well combined and evenly coated with the dressing.
Step 6: Serve or Store
Your roasted vegetable quinoa salad can be served immediately while still warm, or you can let it cool to room temperature. It also tastes wonderful chilled, making it perfect for make-ahead Memorial Day preparations.
Serving and Storage Tips
Serving Tips
This roasted vegetable quinoa salad is incredibly versatile when it comes to serving:
- For a beautiful presentation, serve in a large, shallow bowl to showcase all the colorful ingredients.
- Garnish with extra pomegranate seeds and a sprinkle of fresh thyme just before serving.
- Serve warm or at room temperature for a Memorial Day gathering – both ways are delicious.
- This salad pairs wonderfully with grilled chicken, salmon, or as part of a vegetarian spread.
- Consider serving with lemon wedges on the side for guests who enjoy an extra citrus kick.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The flavors actually improve overnight as they have time to meld together.
- If making ahead, consider reserving some of the dressing to refresh the salad just before serving.
- For meal prep, you can roast the vegetables and cook the quinoa up to 2 days ahead, then assemble with fresh kale and dressing when ready to serve.
Mistakes to Avoid When Making Roasted Vegetable Quinoa Salad
Another common mistake is not rinsing the quinoa before cooking. While some packaged quinoa comes pre-rinsed, giving it a quick rinse under cold water helps remove any residual saponin, which can give quinoa a bitter taste.
Seasoning is critical – be careful not to under salt the vegetables before roasting. Proper seasoning brings out their natural flavors and enhances the overall dish. Similarly, taste the dressing before adding it to ensure it has the right balance of tangy, sweet, and savory notes.
For the best texture in your roasted vegetable quinoa salad, make sure your oven is fully preheated before adding the vegetables. A hot oven from the start ensures proper caramelization and prevents soggy vegetables.
Don’t rush the roasting process. Those beautifully browned edges on your sweet potatoes and Brussels sprouts are where much of the flavor comes from. Give them time to develop that rich caramelization that makes this salad so special.
You Must Know
- Don’t skip massaging the kale – this crucial step transforms it from tough to tender
- Avoid overcrowding the vegetables on the baking sheet, as this will cause them to steam rather than roast properly
- Don’t undercook the sweet potatoes – they should be fork-tender for the best texture and flavor
- Remember to place Brussels sprouts cut-side down on the baking sheet to ensure proper caramelization
Suggestions for Customizing Your Roasted Vegetable Quinoa Salad
One of the beauties of this roasted vegetable quinoa salad is how adaptable it is. Here are some ways to make it your own:
Alternate Vegetables:
- Swap sweet potatoes for butternut squash or regular potatoes
- Replace Brussels sprouts with cauliflower florets or broccoli
- Add roasted bell peppers or red onions for additional color and flavor
- Include roasted beets for an earthy sweetness and stunning color
Grain Variations:
- Use farro or bulgur wheat instead of quinoa (note: these are not gluten-free)
- Try a tri-color quinoa mix for visual appeal
- Substitute brown rice or wild rice for a different texture
Protein Additions:
- Top with grilled chicken or salmon for a heartier meal
- Add chickpeas or white beans for vegetarian protein
- Incorporate crumbled feta or goat cheese for creaminess
Nut and Seed Substitutions:
- Use walnuts, almonds, or pumpkin seeds instead of pecans
- Add sunflower seeds for extra crunch
- Include avocado for creamy texture and healthy fats
Dressing Variations:
- Try a balsamic vinaigrette for a sweeter profile
- Use lemon juice instead of apple cider vinegar for brightness
- Add tahini for a creamy, nutty dressing
Chef's Helpful Tips
- Toast the pecans in a dry skillet before adding them to the salad for enhanced flavor and crunch
- Cut the sweet potatoes into uniform pieces to ensure they cook evenly
- For extra flavor, try cooking the quinoa in vegetable broth instead of water
- Add a pinch of red pepper flakes to the dressing if you prefer a hint of heat
- Let the roasted vegetables cool for 5-10 minutes before adding to the kale to prevent wilting
FAQs:
Yes! This salad is perfect for make-ahead preparation. You can roast the vegetables and cook the quinoa up to 2 days in advance. Store them separately in the refrigerator, then combine with the kale, toppings, and dressing up to 4 hours before serving. If making the entire salad ahead, it will keep well for up to 3 days in the refrigerator.
Chef's Helpful Tips
- Toast the pecans in a dry skillet before adding them to the salad for enhanced flavor and crunch
- Cut the sweet potatoes into uniform pieces to ensure they cook evenly
- For extra flavor, try cooking the quinoa in vegetable broth instead of water
- Add a pinch of red pepper flakes to the dressing if you prefer a hint of heat
- Let the roasted vegetables cool for 5-10 minutes before adding to the kale to prevent wilting
This recipe is easily adapted for a vegan diet. Simply substitute the honey in the dressing with maple syrup or agave nectar in equal amounts. All other ingredients in the roasted vegetable quinoa salad are already plant-based, making this a great option for vegan guests at your Memorial Day gathering.
If pomegranate seeds aren’t available, you can substitute dried cranberries, chopped dried apricots, or fresh berries like blueberries or sliced strawberries. Each will provide a different flavor profile but will still add that sweet-tart contrast and pop of color that makes this roasted vegetable quinoa salad special.
To save time, look for pre-chopped kale and pre-cut sweet potatoes in your grocery store’s produce section. You can also use pre-cooked quinoa that just needs heating. Another time-saver is to roast the vegetables at a slightly higher temperature (475°F) for a shorter time (about 20-25 minutes) – just watch them carefully to prevent burning.
This roasted vegetable quinoa salad already contains protein from the quinoa, but you can boost the protein content by adding chickpeas, white beans, grilled chicken, salmon, or tofu. For a vegetarian option that doesn’t add bulk, sprinkle with hemp seeds or add a hard-boiled egg on top of each serving.
To properly massage kale for your roasted vegetable quinoa salad, place the chopped kale in a large bowl, drizzle with a small amount of olive oil, and add a pinch of salt. Using clean hands, grab handfuls of kale and rub them together, almost like you’re kneading bread. Continue for 2-3 minutes until the kale darkens in color and becomes noticeably softer. This breaks down the tough fibers and makes the kale much more pleasant to eat.
Conclusion
This Memorial Day Roasted Vegetable Quinoa Salad is more than just a side dish – it’s a celebration of flavors, textures, and nutrition that perfectly fits the spirit of the holiday. Whether you’re honoring those who have served our country with a family gathering or simply enjoying the unofficial start of summer, this versatile salad brings vibrancy and health to your table.
The beauty of this roasted vegetable quinoa salad lies in its adaptability. Feel free to customize it based on seasonal availability, dietary preferences, or simply what you have in your pantry. The core technique of roasting vegetables to bring out their natural sweetness, combining them with protein-rich quinoa, and dressing it all with a flavorful vinaigrette creates a winning formula every time.
From its make-ahead convenience to its nutritional profile, this salad ticks all the boxes for a Memorial Day gathering. The colorful presentation will draw guests in, and the complex flavors will keep them coming back for seconds. So as you plan your holiday menu, give this roasted vegetable quinoa salad a place of honor – it’s sure to become a new tradition at your celebrations.
For more delicious recipes perfect for holidays and gatherings, check out our 5-Ingredient Easy Keto Cloud Cake for a light dessert option or our 10-Minute Creamy Garlic Shrimp Pasta for another quick and impressive dish. And don’t miss the opportunity to explore similar vegetable-based salads like the Quinoa with Buttery Roasted Vegetables from Food Network or this classic Quinoa Vegetable Salad Recipe for more inspiration.
As summer approaches, you might also want to try our Strawberry Shortcake Ice Cream for a cooling treat after enjoying your Memorial Day meal!
More Easy Lunch Recipes:
- Decadent Creamy Tuscan Shrimp Pasta: Simply Delightful!
- Ground Venison Recipes: Delicious and Healthy Meal Ideas
- Sizzling Low Carb Buffalo Chicken Lettuce Wrap Spectacle
- Robust Fiery Ethiopian Doro Wat Chicken Stew Feast Today
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📖 Recipe Card
Memorial Day Roasted Vegetable Quinoa Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A flavorful Memorial Day roasted vegetable quinoa salad with sweet potatoes, Brussels sprouts, kale, pecans, pomegranate seeds, and a tangy dressing. Nutritious, colorful, and perfect for gatherings.
Ingredients
- 1 medium sweet potato, cubed
- 1 lb Brussels sprouts, halved
- 2 tbsp grapeseed oil
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup dry quinoa
- 4 cups chopped kale
- 1 tsp olive oil (optional)
- 1/2 cup chopped pecans
- 1/2 cup pomegranate seeds
- 1/4 cup olive oil
- 2 tbsp cider vinegar
- 2 tbsp mustard
- 1 tbsp honey
- 1 tsp chopped thyme
- 2 cloves garlic, minced
- 1/4 tsp salt
Instructions
- Roast sweet potatoes and Brussels sprouts at 450°F for 30 minutes.
- Cook quinoa: boil 1 cup water + quinoa; simmer 15 min; fluff.
- Massage kale with olive oil.
- Whisk dressing ingredients.
- Toss quinoa, veggies, kale, pecans, pomegranate, dressing.
- Serve warm, room temp, or chilled.
Notes
- To make vegan, swap honey for maple syrup.
- Toast pecans for extra flavor.
- Try cooking quinoa in vegetable broth for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 7g
- Sodium: 3600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: quinoa salad, vegan quinoa, vegetarian salad, kale salad, pomegranate salad, Brussels sprouts salad, sweet potato salad, holiday salad, gluten-free salad, grain bowl
