Description
This Fall Harvest Quinoa Salad is loaded with roasted sweet potato, cauliflower and chickpeas tossed in a creamy maple tahini dressing. It’s cozy, packed with fibre and protein and makes the perfect make-ahead lunch or side.
Ingredients
Units
Salad
- 2 cups cauliflower florets
- 1 cup cubed sweet potato
- 1 to 2 tablespoons olive oil
- Salt, to taste
- 1 cup quinoa
- 15oz can chickpeas, drained and rinsed
- 3 cups chopped kale
- 1/3 cup Parmesan flakes
- 1/4 cup walnuts
- 2 to 3 tablespoons dried cranberries
Lemon Tahini Dressing
- 1/3 cup tahini
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon finely chopped garlic
- Salt and pepper, to taste
- 3 tablespoons cold water
Instructions
- Cook the quinoa according to package directions. Set aside.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Spread the sweet potato, cauliflower and chickpeas onto a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
- Bake for 20 to 30 minutes, until the vegetables are tender and golden.
- Whisk all of the dressing ingredients together in a small bowl until smooth and creamy.
- Add the cooked quinoa, roasted vegetables, chickpeas, kale, Parmesan, walnuts and dried cranberries to a large bowl.
- Pour the dressing over top and toss to combine. (Start with half the dressing and add more as needed to taste.
- Season with additional salt and pepper, if needed, and serve.
Notes
- Dressing too thick? Whisk in more cold water, 1 tablespoon at a time, until pourable.
- Swaps: Butternut squash or Brussels sprouts can replace the sweet potato or cauliflower. Feta or goat cheese can replace the Parmesan.
- Storage: Keeps in an airtight container in the fridge for up to 4 days. Enjoy cold or gently warmed.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 10g
- Fat: 28g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g