Kale & Quinoa Salad with Roasted Vegetables

This Kale & Quinoa Salad with Roasted Vegetables is the perfect easy meal to serve during the week. Featuring nutty quinoa, wilted kale, roasted vegetables, creamy avocado, and maple dijon vinaigrette. It’s a hearty, filling, and full of flavor vegan salad recipe that is meal prep friendly as well.

Kale & Quinoa Salad with Roasted Vegetables is vibrant in color, packed with nutrition, and is ready to be made by you for a healthy meal.

As mentioned above, this recipe features nutty quinoa, wilted kale, roasted vegetables, and creamy avocado. While that is delicious on its own, my healthy maple dijon vinaigrette truly takes it up a notch. While the combination is simple, it is equally as tasty. Best of all, it’s done in under 30!

Satisfy your body with this vegan salad recipe that will make your tastebuds sing!

Why You’ll Love this Kale & Quinoa Salad with Roasted Vegetables

• Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste. 
• Quick & Easy: This vegan salad recipe comes together in under 45 minutes.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Butternut Squash: I used honeynut squash for this recipe, but regular butternut squash will do! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash! 
• Organic Brussel Sprouts: These sprouts are the perfect addition to this sheet pan. They’re full of vitamins, fiber, and minerals too. Super healthy & super delicious!
• Organic Broccoli: Fresh or frozen both work!
• Organic Tri-Color Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
• Organic Kale: Any greens pair great for this salad. Arugula, spinach, kale, and/or chard will all work. 
• Organic Avocado: For some additional healthy fats.
• Organic Seasonings: We’re keeping it simple here. Garlic powder, sea salt, & black pepper, are used to flavor this dish.
• Organic Lemon: Roasting up fresh lemons along with the vegetables adds some extra flavor.
• Organic Maple Dijon Vinaigrette: A must for any salad is a delicious dressing. My maple dijon vinaigrette is the perfect mix of sweet and tangy.
• Organic Hemp Seeds: For a great little boost of healthy fats, protein, omegas & minerals.
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

1. Roasted Vegetables. Preheat the oven to 400 degrees F. On a lined baking sheet, add the vegetables. Drizzle over the avocado oil & spices. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway. 
2. Quinoa & Kale. Prepare quinoa as instructed from the package. Once quinoa is cooked, stir in the kale and let the residual heat wilt down the leaves. 
3. Maple Dijon Vinaigrette. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
4. Assemble. Divide kale & quinoa mixture. Top with the roasted vegetables. Add the sliced avocado and drizzle over the maple dijon dressing. Enjoy!

Tips for Making this Vegan Bowl Perfectly

• Organic Butternut Squash: I used honeynut squash for this recipe, but butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.
• Organic Vegetables: Roast up some more vegetables, such as cauliflower, sweet potato, or carrots.
• Baking: Be sure to flip the vegetables halfway, as this ensures even baking. 

Storing & Reheating

As mentioned above, this vegan salad recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to separate air-tight glass containers. 

Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables and cooked kale & quinoa mixture to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the dressing and remaining salad toppings.

More Vegan Quinoa Salad Recipes You’ll Love

• Roasted Sweet Potato & Quinoa Power Salad
• Vegan Supercharged Salad with Sweet Tahini Dressing
• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Loaded Vegan Kale Salad with Sweet Tahini Dressing

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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