Southwestern Roasted Vegetable Salad
Total Time
48 minutes
Prep Time
20 minutes
Cook Time
28 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- ¼ cup cooked quinoa
- 3 tablespoons olive oil
- 2 bunches kale (finely sliced)
- 2 tablespoons olive oil
- 1 medium lime (juiced)
- ½ teaspoon salt
- 2 avocados
- 1 14 ounce can black beans (rinsed and drained)
- ¼ cup crumbled cotija cheese (optional)
- Kosher salt and freshly cracked black pepper
- Red pepper flakes to taste
- 2 cups diced sweet potatoes (¼ -inch cubes)
- 1 cup diced butternut squash (¼ -inch cubes)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and freshly cracked black pepper
- 1 shallot (roughly chopped)
- 2 cups tightly packed fresh cilantro leaves (stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
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Preparation
Step 1
For the Roasted Vegetables
Step 2
Preheat oven to 425 degrees F.
Step 3
On a large baking sheet, toss together the cubed veggies, olive oil, salt, pepper, cumin and paprika. Once coated, evenly distribute the vegetables on the baking sheet.
Step 4
Transfer the baking sheet into the oven and roast for 25-30 minutes until they are fork tender.
Step 5
For the Crispy Quinoa
Step 6
Heat the olive oil in a large skillet. Add the cooked quinoa and toast for 3-4 minutes until golden brown and crunchy. Remove and set aside to cool.
Step 7
For the Salad
Step 8
Toss the kale, olive oil, lime juice and salt in a large bowl and then add piles of the avocados, quinoa, black beans, cotija and roasted vegetables. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
Step 9
For the Cilantro Vinaigrette
Step 10
Combine everything in a high powered blender and blend until smooth. Taste and adjust salt and pepper as needed.
Step 11
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