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Roasted Vegetable Quinoa Salad with Maple Dijon Vinaigrette

Amy Lawrence
This Roasted Vegetable Quinoa Salad is a very filling healthy winter salad. Serve it hot or cold over fresh spinach and greens. Not a fan of quinoa? Use brown rice instead. Make it up ahead of time and put it together right before serving. Add chicken, pork or beef if desired. Don't skip the Maple Dijon Vinaigrette! It's the star of the show!
Weight Watchers Points: Blue: 6 Smart Points ; Green: 6 Smart Points; Purple: 3 Smart Points
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Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 323 kcal

Ingredients
  

  • 1 1/2 c. quinoa or brown rice cooked
  • 1 c. fresh asparagus chopped into bite-sized pieces
  • 1 lb. mushrooms cut into bite-sized pieces
  • 2 c. carrots cut into bite-sized pieces
  • 1 c. fresh green beans cut into small pieces
  • 1 red pepper chopped
  • 6 oz. sweet potato chopped into small pieces
  • 3 cloves garlic minced
  • 4 c. greens - spring mix
  • 1 1/2 c. spinach or arugula or mix
  • 6 T. crumbled bacon I use the Kirkland brand from Costco

Optional toppings (points/calories not included):

  • roasted chicken
  • sliced avocado
  • walnuts
  • shredded gruyere or swiss cheese

Maple Dijon Vinaigrette

  • 2 T. red wine vinegar/apple cider
  • 1 T. Dijon mustard
  • salt and pepper
  • 1 T. red onion finely chopped
  • 3 T. pure maple syrup
  • 1 T. olive oil
  • 1 T. of water or to desired consistency

Instructions
 

  • Preheat oven to 425°.
  • Wash and chop vegetables. Spray roasting pan with olive oil spray. (My roasting pan is a non-stick so I don't need too much oil, if yours is not you may need to use more oil.)
  • Add vegetables to roasting pan, season with kosher salt and pepper. Add 1 T. oil and mix. Roast vegetables for about 15-20 minutes, stirring halfway through.
  • While vegetables are roasting, make up the vinaigrette by combining all ingredients in a bowl or use a tall container with an immersion blender.
  • To serve, arrange greens in individual bowls, top each with roasted vegetables, 1/4 c. quinoa or brown rice, 1 T. bacon (per serving) and drizzle 1-2 T. of Maple Dijon Vinaigrette over the top. Serve warm or cold.

Nutrition

Serving: 1saladCalories: 323kcalCarbohydrates: 51.7gProtein: 13.2gFat: 7.9gSaturated Fat: 1.7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2.6gCholesterol: 10mgSodium: 193.1mgPotassium: 972.2mgFiber: 7.9gSugar: 13.1gVitamin A: 735IUVitamin C: 44.8mgCalcium: 90.5mgIron: 3.9mg
Keyword Maple Dijon Dressing, Spinach salad
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