Roasted Vegetable Salad with Maple Vinaigrette



For the salad

  • 5 Carrots peeled and sliced
  • 1 lbs Brussel sprouts halved
  • 1 Yellow onion diced in large pieces
  • EVOO,salt, and cinnamon for sprinkling vegetables before roasting
  • 1 cup Cooked quinoa
  • 2 cups Arugula (or any other greens will work)
  • Salt and pepper to taste
  • Pomegranate and pecans for garish

For the Vinaigrette

  • 2 tbsp EVOO
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Lemon juice
  • 1 tbsp Maple syrup
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F. Prepare carrots, onions and brussel sprouts- peel and slice carrots. Cut brussel sprouts in half. Dice onion in big chunks. Place them on a baking sheet. Drizzle with EVOO and sprinkle cinnamon and salt. Roast vegetables for about 20-30 minutes at 400 degrees F.
  2. Meanwhile, cook quinoa according to package instructions, set aside and allow to cool.
  3. To make vinaigrette, combine all ingredients in a container with a lid, shake it up and set aside. Allow vegetables to cool slightly, once they have cooked. Prepare salad by topping the greens with vegetables, quinoa, pecan pieces, and pomegranate seeds. Pour dressing over the top of the salad and toss to combine.


  • serves 3-4 as a main dish
  • serves 6-8 as a side dish