This nutritious salad is a flavorful adventure! Picture tender, sun-kissed oven-roasted veggies mingling with hearty quinoa and fresh dill. The magic happens when it’s drizzled with sweet and tangy honey mustard dressing, celebrating flavour contrasts inspired by Moroccan cuisine. Plus, those roasted vegetables are meal-prep perfection!

A plate of salad featuring a delightful mixture of quinoa, roasted beets, peppers, and fennel, topped with dill and doused in dressing.
Simplify meal prep with perfectly roasted veggies, making the assembly of this mouthwatering salad a breeze.

It’s worth mentioning that this easy, healthy salad is just the tip of the iceberg. If you’re looking for more palate-pleasers, consider exploring this Red Cabbage Salad with Air Fryer Cauliflower Bites for a spicy kick, or indulge in the dreamy goodness of this Creamy Avocado Corn Salad. And if you’re in the mood for a playful mix of textures, this Kale Mediterranean Salad is a must-try!

A vibrant display featuring three glass jars filled with salad layers, showcasing dressing, veggies, quinoa, and dill, with the backdrop adorned by yellow leaves of a plant.

The perfect vegetarian salad – a bounty of health benefits

Before we begin crafting this delightful salad, let’s take a moment to appreciate the nutritional powerhouse we’re about to create. This isn’t just any salad; it’s a carefully curated blend of ingredients that delivers taste and health benefits—a testament to my commitment as a dietitian.

Roasted vegetable magic

These roasted veggies are fantastic for maintaining stable blood sugar levels, thanks to their high fibre content and antioxidants like anthocyanins. These compounds also promote heart health by helping to reduce cholesterol levels and supporting healthy blood pressure.

Additionally, these veggies not only tantalize your taste buds but also offer anti-inflammatory benefits, thanks to compounds like quercetin and betalains. These help reduce inflammation, crucial for overall well-being. If you’re curious to learn more, consider exploring this anti-inflammatory recipe collection for dishes that support a healthier you.

Quinoa’s nutritional boost

And as if that isn’t tempting enough, here’s an added bonus: This quinoa salad is a vegetarian’s protein dream, providing all the essential amino acids (building blocks of protein) your body needs.

The sweet drizzle: Honey mustard dressing

Let’s talk about my personal favourite – that dressing. It’s not just a burst of sweet and tangy flavours; it’s like a lively party of antioxidants and heart-healthy fats happening right on your plate!

Ingredients for quinoa salad with roasted vegetables

Let’s take a closer look at the star-studded cast of ingredients that make this salad seriously shine.

A visual depiction of quinoa, assorted root vegetables, oil, fresh dill, and honey—a coluorful ensemble of recipe ingredients.
  • Fennel
  • Peppers
  • Beets
  • Quinoa
  • Fresh dill
  • Honey mustard salad dressing

How to make the best veg salad

Now, let’s get down to the delicious details of making this Moroccan-inspired masterpiece. You might be wondering why I’m using jars for this salad. Well, it’s not just about convenience; it’s also about creating a beautiful presentation that lets you admire the vibrant layers of ingredients, all while keeping their individual flavours intact.

Preparation:

To kick things off, let me guide you through the process of chopping your veggies to perfection for this recipe.

A mound of chopped fennel resting on a wooden chopping board, captured in detail for a visual experience.
Remove dark spots using a paring knife and cut into medium pieces.
A collection of medium-sized, chopped yellow and red peppers placed on a chopping board.
Keep peppers chunky to prevent burning and added texture.
A bowl filled with cubed beetroots resting beside a knife on a wooden chopping board.
Achieve perfectly uniform beet cubes with a sharp chef’s knife
A mason jar filled to the brim with a golden salad dressing, accompanied by a honey container and background adorned with flowers
Step 1: Dress to Impress. Begin with the dressing; combine olive oil, lemon juice, mustard, honey, and garlic in a mason jar. Give it a good shake and set it aside for later.

Oven-roasting beets, fennel, and red peppers unlock their rich flavours. Remember to preheat the oven to 400°F.

Two baking trays showcasing a medley of mixed vegetables, featuring cubed beets, diced peppers, and chopped fennel.
Step 2: Toss your chopped veggies with oil and honey. Coat them well.
Two baking trays holding an assortment of mixed vegetables, including neatly arranged cubed beets, peppers, and fennel.
Spread them out on two trays for even roasting.
A bowl filled with oven-roasted vegetables, showcasing peppers, beets, and fennel.
Step 3: Heat and Roast. Pop them on the top oven shelf for around 40 minutes until they’re tender with a caramelized edge. For that extra oomph, broil for 2-3 minutes, but keep a close eye on them.

While the veggies work their magic, cook your quinoa as per package instructions. Once it’s done, I spread it out on a plate so it cools faster and isn’t soggy.

Salad Jars:

An arrangement featuring empty glass jars, a bowl filled with cooked quinoa, a vibrant selection of vegetables, and a bowl of freshly chopped dill—all set and ready for the assembly of a salad.
When assembling the salad, you want to ensure all the ingredients are evenly distributed among the three 1-litre jars.
Three mason jars filled with yellow dressing, a bowl of cooked quinoa, and roasted veggies arranged close by.
Step 4: Dress It Up. Start with the honey mustard dressing in each jar.
Three mason jars and a bowl of cooked quinoa placed nearby.
Step 5: Veggie Vibes. Next up, divide those roasted beets, fennel, and red peppers among the jars.
Three glass jars filled with cooked quinoa.
Step 6: Quinoa Cushion. Spoon cooked quinoa onto the veggies. Make sure it is completely cooled to prevent a soggy salad.
Three glass jars with quinoa topped with chopped fresh dill.
Step 7: Dill Finale. Finish it all off with fresh dill.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

A close up of a glass jar of salad layered with dressing, veggies, quinoa and dill.

Heart-smart tip

Savouring this salad is a smart move for both your heart and diabetes management. The trio of oven-roasted beets, fennel, and red peppers is like a powerful health team.

These veggies are packed with antioxidants and dietary fibre, two key players that support heart health and help keep blood sugar levels stable—an essential consideration for those with type 2 diabetes.

Food safe storage

Pop those sealed jars in the fridge to keep your roasted vegetable salad fresh. It’ll stay delicious for up to three days.

A plate of salad featuring a delightful mixture of quinoa, roasted beets, peppers, and fennel, topped with dill and doused in dressing with a glass salad jar nearby.

How do you roast vegetables so they don’t get soggy?

Following these steps ensures perfectly roasted veggies – that aren’t soggy:

  1. Slice uniformly.
  2. Pat dry to remove surface moisture.
  3. Use high oven heat (around 400°F or 200°C).
  4. Arrange in a single layer with space for air circulation.
  5. Toss with oil and seasonings.
  6. Avoid overcrowding the baking sheet.
  7. Consider a brief broil for extra crispiness.

What is the best oil to roast vegetables in?

When it comes to roasting vegetables, the go-to oils are the ones that can handle the heat. Think of olive, avocado, or grapeseed oil—they won’t buckle under high roasting temperatures. If you’re curious about heart-healthy cooking oils and want to pick the perfect one for your culinary creations, dive into our heart-healthy cooking oils article. It’s your trusty guide for your healthy cooking escapades.

I invite you to dive into the world of Moroccan cuisine with this delightful salad. It’s the best veg salad, in my humble opinion! Share your experience on Instagram and tag @DesiliciousRD. Don’t forget to rate and leave a comment below – your culinary adventures and feedback are always cherished with a smile! Bon appétit!

A dynamic perspective view of a vibrant display featuring three glass jars filled with salad layers, highlighting dressing, veggies, quinoa, and dill, set against a backdrop adorned by yellow leaves of a plant.
Desi~liciously Yours, Shahzadi
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A vibrant display featuring three glass jars filled with salad layers, showcasing dressing, veggies, quinoa, and dill, with the backdrop adorned by yellow leaves of a plant.
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Get the Recipe:

Moroccan-Inspired Oven Roasted Vegetables Salad With Quinoa

Prep Time: 20 minutes
Roasting vegetables: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 5 servings
This nutritious salad is a flavorful adventure! Picture tender, sun-kissed oven-roasted veggies mingling with hearty quinoa and fresh dill. The magic happens when it's drizzled with sweet and tangy honey mustard dressing, celebrating flavour contrasts inspired by Moroccan cuisine. Plus, those roasted vegetables are meal-prep perfection!

Ingredients
  

Honey mustard dressing

  • cup olive oil, extra virgin
  • 2 lemons, juice
  • tbsp honey
  • tbsp Dijon mustard
  • ½ tsp garlic powder

Roasted Vegetable Salad

  • 1 fennel, large, washed, cut into medium slices
  • 2 bell peppers, large, yellow and red, washed, diced into large chunks
  • 2 beets, large, washed, peeled and cut into small cubes
  • 2 tbsp olive oil, extra virgin
  • 2 tbsp honey
  • cups quinoa, cooked according to packet instructions
  • cups fresh dill, washed and chopped

Instructions
 

Honey mustard dressing

  • In a mason jar, combine olive oil, lemon juice, Dijon mustard, honey, and garlic powder. Place the lid and shake well to emulsify the dressing, then set it aside.

Roasted Vegetable Salad

  • Preheat your oven to 400°F (200°C).
  • Coat the cubed beets, sliced fennel, and red pepper pieces with olive oil and honey on a baking tray. Spread out the vegetables and send them to roast on the top shelf of the oven for about 40 minutes or until they're tender with a caramelized edge. Finish by broiling for 2-3 minutes.
  • While the veggies roast, cook the quinoa according to the instructions on the package. Typically, this involves rinsing the quinoa, combining it with water, and simmering until the water is absorbed and the quinoa is fluffy.
  • You'll need three 1-litre glass jars for salad assembly. Start by adding a layer of the honey mustard dressing to the bottom of each jar. Divide the dressing equally among the jars.
  • Add the roasted vegetables to the jars, followed by the cooled quinoa. Finish with dill as the top layer. Place in the Fridge until serving.

Notes

Food safe storage

  • Pop the sealed jars in the fridge to keep your roasted vegetables salad fresh. It’ll stay delicious for up to three days.

How do you roast vegetables so they don’t get soggy?

  • Slice uniformly.
  • Pat dry to remove surface moisture.
  • Use high oven heat (around 400°F or 200°C).
  • Arrange in a single layer with space for air circulation.
  • Toss with oil and seasonings.
  • Avoid overcrowding the baking sheet.
  • Consider a brief broil for extra crispiness.

Heart-smart tip

  • Savouring this salad is a smart move for both your heart and diabetes management. The trio of oven-roasted beets, fennel, and red peppers is like a powerful health team.
  • These veggies are packed with antioxidants and dietary fibre, two key players that support heart health and help keep blood sugar levels stable—an essential consideration for those with type 2 diabetes.

Nutrition Information:

Calories: 460kcal (23%)Carbohydrates: 56g (19%)Protein: 10g (20%)Fat: 24g (37%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 114mg (5%)Potassium: 810mg (23%)Fiber: 7g (28%)Sugar: 18g (20%)Vitamin A: 2662IU (53%)Vitamin C: 80mg (97%)Calcium: 89mg (9%)Iron: 4mg (22%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Mediterranean
Course: Salad, Side
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.