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Roasted Winter Vegetable and Quinoa Salad with Citrus Vinaigrette
Roasted Winter Vegetable and Quinoa Salad with Citrus Vinaigrette

Roasted Winter Vegetable and Quinoa Salad with Citrus Vinaigrette
A vibrant and nutritious salad featuring seasonal winter vegetables and protein-rich quinoa, dressed with a refreshing citrus vinaigrette.
Roasted Winter Vegetable and Quinoa Salad with Citrus Vinaigrette
Ingredients:
1
Servings
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 100
    g
     brussels sprout
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 30
    ml
     orange juice
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Roasted Winter Vegetable and Quinoa Salad with Citrus Vinaigrette
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Peel and cube the butternut squash, and halve the Brussels sprouts.
  4. Toss the squash and Brussels sprouts with olive oil, salt, and pepper.
  5. Spread the vegetables on a baking sheet and roast for about 25 minutes until tender.
  6. In a small bowl, whisk together olive oil, orange juice, lemon zest, salt, and pepper to make the vinaigrette.
  7. 'Combine cooked quinoa, roasted vegetables, and pomegranate seeds in a large bowl.
  8. 'Drizzle with citrus vinaigrette and toss gently to combine.
  9. 'Serve warm or at room temperature.
Nutrition Per Serving 454 g Per 100g
Energy 411.3 kcal 91 kcal
Protein 20.2 g 4.4 g
Fibre 10.8 g 2.4 g
Salt 2.4 g 0.5 g
Sugar 14.9 g 3.3 g
Carbohydrates 62.3 g 13.7 g
Fat 16.7 g 3.7 g
Environmental Per Serving 454 g Per 100g
CO2 0.9 kg 0.2 kg
Water 2.7 l 0.6 l
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 100
    g
     brussels sprout
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 30
    ml
     orange juice
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Peel and cube the butternut squash, and halve the Brussels sprouts.

Toss the squash and Brussels sprouts with olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast for about 25 minutes until tender.

In a small bowl, whisk together olive oil, orange juice, lemon zest, salt, and pepper to make the vinaigrette.

'Combine cooked quinoa, roasted vegetables, and pomegranate seeds in a large bowl.

'Drizzle with citrus vinaigrette and toss gently to combine.

'Serve warm or at room temperature.

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