Our Roasted Root Salad with Spinach and Quinoa is the perfect autumnl meal. Filled with beautifully roasted hearty vegetables like sweet potato and beetroot, high in fiber quinoa, and nutritious spinach. This will easily keep you satiated throughout the day. It’s a go-to for meal preppers as all of its components last 3 – 4 days in the fridge So don’t be afraid to double the recipe, for a quick meal at home or a to-go lunch for work.
Let’s be honest, we are more likely to make a salad using ingredients we have on hand. This roasted root salad with spinach and quinoa is great because it’s so versatile. Use mixed greens, arugula, or kale in place of the spinach. Don’t have Feta? Use goat cheese. If you’re out of pinenuts, walnuts or sunflower seeds provide a hearty crunch. All root vegetables including potatoes, butternut squash, and yams complement the dish beautifully. Couscous, farrow, and lentils are ideal substitutes for quinoa. Don’t want to wait for the vegetables to cool down in the fridge have it warm it’s equally great.
Here is a peak at the prep work ahead:
- Roasting the vegetables; 10 minutes prep time and 30 minutes idle cooking time.
- Cooking the quinoa; 5 minute prep time and 15 minutes idle cooking time. Start on this while the vegetables are roasting.
- Toasting pine nuts; 3 minutes cook time.
- Making the dressing; 2 minutes.
Use the roasted vegetables warm or cold, either way regardless of the prep this salad can be ready and on the table in 30 minutes.
What you will need for our Roasted Root Salad with Spinach and Quinoa
Roasting The Root Vegetables
Prepare the vegetables; cut both your beet and sweet potato into 2×2 cm squares. In a bowl drizzle them with some olive oil, salt, and pepper. Roast them in the oven for 25-30 minutes.
Here is a recap of some roasting rules from our “Roasted Cauliflower with Tahina Dressing” recipe:
- High Heat – Don’t be scared, crank up your oven to 230° C and let it preheat properly.
- When your roasting vegetables in the oven a cool trick is to pop your empty roasting pan in the oven for 5 min. to heat up before adding your vegetables.
- Try and let your vegetables come to room temp. when you are roasting them. This just creates a more favorable environment for proper roasting. Just think about it putting cold vegetables in your oven will bring down the temperature in the oven. We don’t want this, we want it to be as hot as possible.
- Don’t add your olive oil directly onto your vegetables in the roasting pan. A better way to ensure your vegetables are properly coated with olive oil is to premix them in a bowl.
- Leave some room between your vegetables. Crowding your roasting pan will encourage your vegetables to steam not roast. SO THIS IS A NONO!
Cooking the Quinoa
Quinoa is a great grain to have stocked in your pantry. It is super easy to cook and adds so much texture to this roasted root salad with spinach and quinoa. For perfectly fluffy quinoa every time here’s a simple formula to use: 1 part quinoa to 2 parts liquid.
For added depth toast your quinoa (washed and drained) in a small pan on medium heat. Keep stirring until it smells nutty and turns light brown. For 1/2 a cup of quinoa add 1 cup liquid, we used vegetable stock for extra flavor but water works fine. Keep it on high heat until it boils. Bring it down to a simmer uncovered for 10-20 minutes until the broth has been absorbed (this will vary according to quantity). Take off heat and cover for 5 minutes to steam. Fluff with a fork.
Prepare The Dressing
This is our go-to dressing for a lot of salads and it works perfectly on this one. It’s simple to remember; equal parts honey, olive oil, apple cider vinegar or lemon (we did half of each), and dijon mustard. Just put all your ingredients into a jar with some salt and pepper and give it a good shake. We like to make a big batch and keep it in the fridge to use on any salads or on veggies for a quick snack.
Bringing It All Together
In a medium-sized bowl add a 1/3 amount of the dressing to the cooked quinoa and mix well. Add in your spinach and gently mix. Place on your serving plate.
Top that with your beautifully roasted vegetables (warm or cold). Keep the vegetables on top for a colorful presentation and easy serving
Drizzle the remaining dressing on top before sprinkling on the toasted pine-nuts and feta cheese.
The ingredients store beautifully and stay fresh in the fridge for up to 4 days. We usually store the roasted vegetables, quinoa, washed and dried greens, and the dressing separately in airtight containers. This allows easy assembly of individual servings whenever needed.
If you try this Roasted Root Salad with Quinoa and Spinach, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.
Roasted Root Salad with Spinach and Quinoa
- 400 grams sweet potato cubed (2x2cm) 1 large sweet potato
- 400 grams beetroot cubed (2x2cm) 1 large beetroot
- 100 grams spinach (washed and dried) about 4 cups
- 3 tbsp pine nuts
- 1/4 cup feta cheese
- 1.5 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup quinoa
- 1 cup vegetable broth or water
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp mustard
- 2 tbsp apple cider vinegar or lemon * (see notes)
- 1/4 tsp salt
- 1/4 tsp pepper
Roasted Root Vegetables
- Preheat your oven to 230°C
- Cut your sweet potato and beetroot into 2x2cm cubes and place them into a bowl. Drizzle with olive oil, salt, and pepper. Mix Well.
- Place roasting pan empty into the oven for 5 min to warm up.
- After 5 min place your cubed sweet potato and beetroot onto your baking sheet and roast for 20-30min. Your vegetables should be nicely caramelized. Allow them to come to room temperature and place in your fridge to cool or use at room temperature.
- Wash your quinoa and drain well. Toast your quinoa (optional) in a small saucepan until you smell a nutty flavour and it looks lightly browned. Add in vegetable stock (or water), a dash of salt and bring to a boil. Reduce heat to a simmer and leave uncovered for 10-15min until the broth has been absorbed. Remove from heat and cover with a lid for 5 minutes. Fluff with a fork.
Toasting Pine Nuts
- Place the raw pine nuts in a small pan big enough to hold them in a single layer. Turn heat on to medium and toast moving the pine nuts frequently until they are golden and fragrant about 3 min. Immediately place in a small bowl to stop the cooking process.
- In a small jar with a lid. Add honey + olive oil + mustard + apple cider vinegar or lemon + salt + pepper. Close the lid and give it a good shake to emulsify the mixture.
Assemble the Roasted Root Vegetables with Spinach and Quinoa
- In a medium sized bowl add ⅓ of the dressing to your quinoa and mix well. Add in your spinch and lightly mix to incorporate. Place in your serving plate.
- Arrange the roasted sweet potato and beetroot on top of your greens and quinoa.
- Drizzle with more dressing.
- Add your feta cheese and toasted pine nuts.
- we used 1 tbsp of Apple Cider Vinegar + 1 tbsp lemon juice