After a few days of eating that delicious Oven Pot Roast, my body was screaming: “More vegetables…” I’m sure that I already said that before, but if it wasn’t for my husband, I would probably be a vegetarian))
I love all kinds of vegies, fresh and cooked. My favorite way to cook them is to roast them. It’s so easy to cut a few kinds of vegetables that I have in the fridge that day, season them, put a little bit of olive oil and throw it in the oven. Very fast and always delicious! Mix some healthy grain to that and simple dressing and a perfect lunch is ready!
Fall is bringing me more inspiration for that kinds of salads. Fall Harvest Salad is one of them. Great combination of quinoa with roasted cauliflower, broccoli, yams and onion with sweet and sour apples, dried cranberries and crunchy almonds dressed with a little touch of red wine vinegar.
This salad is great for everyday lunch or for a festive table. Very healthy and satisfying dish that makes me happy every time I make it!
Ingredients:
½ cup quinoa
¼ teaspoon salt
½ teaspoon butter
2 cups cauliflower
2 cups broccoli
2 medium yams
½ onion
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 medium apples (I use Fuji apples)
½ cup dried cranberries
½ cup almonds
Red wine vinegar for taste
Olive oil
Step 1
In a small pan add 1 cup of water, ½ cup of quinoa, ¼ teaspoon salt and ½ teaspoon of butter. Bring it to a boil and reduce the heat to low. Cover the pan with the lid and cook for 15-18 minutes or until all the water evaporated and the quinoa grains are opened. Cool it after cooking.
Step 2
Clean the cauliflower, broccoli, yams, onion and cut into small pieces. Place all the vegetables on the baking sheet and season with 1/2 teaspoon of salt, black pepper, garlic powder and olive oil. Mix very well and spread them in the even layer. Roast the vegetables at 350 degrees for 20 minutes.
Step 3
Meanwhile, peel the apples and cut them into small pieces, prepare dried cranberries and almonds. Take out the ready vegetables of the oven and let them cool down.
Step 4
In a big bowl put together cooked quinoa, roasted vegetables, apples, dried cranberries and almonds. Mix everything very well, add the red wine vinegar for taste and mix again.
Enjoy!
Notes:
Garnish the salad with more almonds and serve it warm or cold.
Broccoli gives a very strong taste, so you may consider reducing the amount of broccoli.
- ½ cup quinoa
- ¼ teaspoon salt
- ½ teaspoon butter
- 2 cups cauliflower
- 2 cups broccoli
- 2 medium yams
- ½ onion
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 medium apples (I use Fuji apples)
- ½ cup dried cranberries
- ½ cup almonds
- Red wine vinegar for taste
- Olive oil
- In a small pan add 1 cup of water, ½ cup of quinoa, ¼ teaspoon salt and ½ teaspoon of butter. Bring it to a boil and reduce the heat to low. Cover the pan with the lid and cook for 15-18 minutes or until all the water evaporated and the quinoa grains are opened. Cool it after cooking.
- Clean the cauliflower, broccoli, yams, onion and cut into small pieces. Place all the vegetables on the baking sheet and season with 1/2 teaspoon of salt, black pepper, garlic powder and olive oil. Mix very well and spread them in the even layer. Roast the vegetables at 350 degrees for 20 minutes.
- Meanwhile, peel the apples and cut them into small pieces, prepare dried cranberries and almonds. Take out the ready vegetables of the oven and let them cool down.
- In a big bowl put together cooked quinoa, roasted vegetables, apples, dried cranberries and almonds. Mix everything very well, add the red wine vinegar for taste and mix again.
- Garnish the salad with more almonds and serve it warm or cold.
- Broccoli gives a very strong taste, so you may consider reducing the amount of broccoli.
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