Roasted Root Vegetables with Cranberry and Quinoa Salad — Keep It Cleaner

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  • Christmas_RoastRoot
  • Veggie

Roasted Root Vegetables with Cranberry and Quinoa Salad

  • Serves 4
  • Over 30+ mins
  • Why We Love It

    This is such a tasty dish for veggies. The goat’s cheese and cranberry make this so special. Serve for 6 as a side, or serve for 4 as a main.

  • Step 1

    Preheat oven to 220 degrees celsius and line baking tray with baking paper. Wash root vegetables and then cut into long strips. Combine 1 tbsp olive oil, minced garlic and fresh chopped herbs and pour evenly onto root vegetables. Roast for 40 mins.

  • Step 2

    Meanwhile, rinse raw quinoa thoroughly under water to remove the bitter taste. Place in a small pot, and cover with 2 cups water and a pinch of salt. Simmer on low heat until the water has been absorbed completely by the quinoa. Set aside to cool.

  • Step 3

    Finely slice red onion. Heat pumpkin seeds in a fry pan until lightly golden. Combine quinoa, pumpkin seeds, cranberries and red onion to make your salad.

  • Step 4

    Finally, create your dressing by mixing 1 tbs olive oil with the juice of half a lemon and the seeded mustard. Drizzle over salad. Roughly top the goat’s cheese and add, along with the pepitas. Season with salt and pepper. Enjoy!

  • Extra Notes

    Keep in mind this is a side dish, so serve it with your choice of protein!

  • 1  x
  • 1  x
    sweet potato
  • 2  x
    garlic clove
  • 15  grams
  • 15  grams
  • 15  grams
  • 15  grams
  • 180  grams
  • ½  x
    red onion
  • 15  grams
    pumpkin seeds
  • 10  grams
    goats cheese
  • 40  ml
    extra virgin olive oil
  • 10  grams
    roasted pepitas
  • 2  tsp
    seeded mustard
  • 1  x
  • 20  grams
    dried cranberries
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