Name: Maple Roasted Root Vegetables and Quinoa Salad
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 4 servings
Ingredients: For vegetables:; 2 Tbsp. orange juice; 2 Tbsp. maple syrup; 1 medium sweet potato, peeled, and diced into ½-inch pieces; 2 large parsnips, diced into ½-inch pieces; 1 small onion, diced into ½-inch pieces; 2 Tbsp. olive oil; 8 cups chopped kale; For quinoa:; 2 cups water; 1 cups quinoa; 2 cloves garlic, minced; For dressing and assembly:; ¼ cups Dijon mustard; 2 Tbsp. orange juice; 2 Tbsp. olive oil; 1 Tbsp. maple syrup; 1 green apple, cored and diced; ¼ cups dried cranberries

Home | Recipes | Maple Roasted Root Vegetables and Quinoa Salad

Maple Roasted Root Vegetables and Quinoa Salad

Recipe by Ashlee Redger, Savory Spice Test Kitchen

Healthy Cooking

Roasting

Maple, mustard, and orange juice team up to create the perfect balance with roasted veggies, protein-packed quinoa, and crisp fresh apple.

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Serves 4 servings

Prep Time 10 minutes

Cooking Time 50 minutes

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Maple Roasted Root Vegetables and Quinoa Salad

Ingredients

For vegetables: 2 Tbsp. orange juice 2 Tbsp. maple syrup

½ tsp. Marjoram

¾ tsp. Summer Savory

1 medium sweet potato, peeled, and diced into ½-inch pieces 2 large parsnips, diced into ½-inch pieces 1 small onion, diced into ½-inch pieces 2 Tbsp. olive oil

1/4 Tbsp. Garlic Powder

Salt & pepper, to season 8 cups chopped kale For quinoa: 2 cups water 1 cups quinoa 2 cloves garlic, minced

¾ tsp. Summer Savory

½ tsp. Marjoram

For dressing and assembly: ¼ cups Dijon mustard 2 Tbsp. orange juice 2 Tbsp. olive oil 1 Tbsp. maple syrup

1/4 Tbsp. Granulated Onion

1 green apple, cored and diced ¼ cups dried cranberries

Salt & Pepper Tableside Seasoning

Directions

Step 1 For vegetables: Preheat oven to 425 degrees and line a large baking sheet with aluminum foil. In a small bowl, stir together orange juice, maple syrup, Marjoram, and Summer Savory. In a large bowl, toss sweet potato, parsnips, and onion with oil, salt & pepper, and half of the orange juice mixture. Spread vegetables on prepared baking sheet and roast for 20 min. Pour remaining orange juice mixture over vegetables and gently toss with a spatula to coat. Roast for an additional 20 min., then add kale on top of vegetables. Roast for a final 10 min., or until kale is bright green and slightly crispy at the edges.

Step 2 For quinoa: Combine all ingredients in a small pot. Cover and cook for 15 to 20 min., stirring occasionally, until water is absorbed and quinoa is tender.

Step 3 For dressing and assembly: In a small bowl, mix Dijon mustard, orange juice, olive oil, and maple syrup until combined. Spoon roasted vegetables over quinoa and drizzle with Dijon dressing. Sprinkle with diced apple and dried cranberries and serve.