Healthy, nutritious and delicious

Roasted Root Vegetable Salad with Quinoa and Citrus Dressing

Ready in just 30 to 45 minutes depending on preparation time.

Ingredients
2 medium sweet potatoes, peeled and cut into small cubes
2 medium carrots, peeled and sliced
1 large beet, peeled and cut into small cubes
1 tablespoon olive oil
Salt and pepper to taste
1 cup quinoa
2 cups water
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup chopped fresh parsley
Juice of 1 orange
Juice of 1 lemon
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 cup olive oil
This recipe is packed with nutrients from the vegetables and quinoa. The dressing adds a bright citrus flavour that’s perfect for winter.

 

Method
Preheat oven to 400°F (200°C). In a large bowl, toss sweet potatoes, carrots, and beets with 1 tablespoon of olive oil. Season with salt and pepper, then spread evenly on a baking sheet. Roast for 25-30 minutes, or until vegetables are tender and lightly browned.
While the vegetables are roasting, rinse quinoa and cook according to package directions.
In a small bowl, whisk together orange juice, lemon juice, honey, Dijon mustard, and 1/4 cup of olive oil to make the dressing.
Once the vegetables and quinoa are cooked, combine them in a large bowl. Add dried cranberries, chopped walnuts, and parsley. Pour the citrus dressing over the top and toss to coat.
Serve immediately or refrigerate until ready to serve.