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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!
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!
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.
- 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.
Oven-roasting beets, fennel, and red peppers unlock their rich flavours. Remember to preheat the oven to 400°F.
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:
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.
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.
How do you roast vegetables so they don’t get soggy?
Following these steps ensures perfectly roasted veggies – that aren’t 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.
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!
Get the Recipe:
Moroccan-Inspired Oven Roasted Vegetables Salad With Quinoa
Ingredients
Honey mustard dressing
- ⅓ cup olive oil, extra virgin
- 2 lemons, juice
- 1½ tbsp honey
- 1½ 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
- 1½ cups quinoa, cooked according to packet instructions
- 1½ 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:
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.
