Autumn Root Vegetable Salad
This filling salad highlights the best of fall produce with tender roasted vegetables, fresh arugula and hearty quinoa for a truly flavorful dish.
4 Serving(s)
Ingredients
- 1/2 cup Full Circle organic quinoa
- 3 medium beets, peeled and diced
- 2 tbsp. Schnucks olive oil, divided
- 1 1/2 cups carrot, diced
- 3 tbsp. Schnucks orange juice
- 1 tsp. Schnucks dried oregano
- 3 cups fresh arugula
- 1 small shallot, thinly sliced
- 4 tbsp. crumbled goat cheese
Instructions
- Preheat oven to 425 degrees. Cook quinoa according to package directions.
- Spread beets on a sheet pan and drizzle with 2 tsp. oil. Season with salt and pepper, if desired. Roast until fork-tender, 5–10 minutes. Add carrots and drizzle with 1 teaspoon oil; roast 5 minutes more.
- In a large bowl, whisk together orange juice, oregano and remaining oil. Add roasted vegetables, cooked quinoa, arugula and shallot. Toss gently to coat. Serve warm topped with goat cheese.
Chef tip: Swap in fennel, Brussels sprouts, or a mix instead if the diced carrots.
Nutrition Facts
218 Calories Per ServingFat: 10gSaturated Fat: 2gCholesterol: 6mgSodium: 82mgCarbohydrates: 29gFiber: 5gSugars: 9gProtein: 7gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe