Description
This vibrant roasted vegetable salad combines caramelised carrots, beetroot, pumpkin, and red onion with quinoa, crunchy kale chips, toasted pine nuts, and creamy marinated feta. Finished with a bright orange-mustard dressing, it’s a hearty and satisfying vegetarian main or show-stopping side dish.
Ingredients
- For the Salad:
- 2 tbsp extra-virgin olive oil (for roasting vegetables)
- 1.5 tsp sea salt
- 16 baby carrots, peeled and halved if large
- 12 baby beetroot, peeled and halved or quartered
- 350 g pumpkin, peeled and cut into 2–3 cm chunks
- 2 red onions, cut into wedges
- 200 g kale, stems removed, chopped
- 1 cup quinoa (tri-colour or white)
- 1¾ cups water or stock
- 4 tbsp toasted pine nuts
- 150 g marinated feta, drained
- For the Dressing:
- 2 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar (or white balsamic)
- 1.5 tbsp orange juice, freshly squeezed
- 2 tsp honey
- 1 tsp wholegrain or Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 150°C (fan-forced) and prepare kale chips. Massage kale with olive oil and a pinch of salt. Spread on a baking sheet and bake for 10–15 minutes until crispy. Set aside.
- Increase oven to 170°C fan. Roast carrots on one tray, pumpkin and onions on another, all drizzled with oil and seasoned. Roast pumpkin/onions for 25–30 minutes and carrots for 35–40 minutes, turning halfway. For beetroot, wrap in a baking paper-lined foil parcel, season and roast for 45–50 minutes, then uncover and roast another 15–20 minutes to caramelise. Set aside once cooled.
- Rinse quinoa thoroughly, then combine with water or stock in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 10–15 minutes, then fluff with a fork and set aside to cool.
- Toast pine nuts in a dry skillet over medium heat for ~3 minutes until golden. Remove and let cool.
- For the dressing, whisk or shake together olive oil, vinegar, orange juice, honey, and mustard. Season to taste.
- To assemble: On a large platter or bowl, combine quinoa, roasted vegetables, some kale chips, and ¾ of the dressing. Toss gently. Top with crumbled feta, pine nuts, and remaining kale chips. Drizzle over remaining dressing and serve immediately.
Notes
- Use tri-colour quinoa for visual appeal, but any type works.
- Massage kale well before baking for best chips.
- Make components ahead of time and assemble before serving.
- Store dressing separately if preparing ahead to keep components fresh.
- Leftovers taste great the next day, though kale chips will soften.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/12 of salad
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
