Roasted Veggie Quinoa Salad w/ Pomegranate Seeds and Honey Balsamic Vinaigrette

Happy Thanksgiving everyone!  It’s that time TOMORROW! Are you hosting the Thanksgiving meal tomorrow?  Are you stressing out about cooking something special for some who is Vegan? Vegetarian? Gluten-Free? Dairy-Free?  Well do I have a recipe for you!  And while this caters towards people with food allergies, it’s also a super delicious side dish that everyone can enjoy!  What makes this recipe easy is that the dressing you’re making is also what you’re roasting veggies in!  Aside from making your quinoa and chopping some veggies, it’s pretty easy! Plus, I’m sure any holiday guest would be super happy that you put in that extra effort just for them!  While I’m sharing this as a holiday side, this is really a great winter salad!  It’s easy to mix and match roasted veggies and if quinoa isn’t your thing, make another grain (farro is a great options!).  I’ve made this recipe with squash instead of sweet potatoes and cauliflower instead of brussel sprouts.  If you have picky eaters who only like certain veggies, it’s simple enough to just roast them what they’d like! This salad is not only packed with flavor, but lots of great nutrition to boot!  Plus, it’s that time of year when pomegranates are in season and I try to put them on everything and they add a nice color to your holiday table spread!  But I hope everyone has a wonderful Thanksgiving in The States and you don’t eat too much!  But here’s to full bellies, afternoon naps, and your home smelling amazing!  Until next time!


  • 1 large sweet potato, peeled and cubed into bite sized pieces
  • About 3 cups of brussel sprouts, halved
  • 6-8 cloves of garlic, whole clove smashed for roasting pan
  • 3 cups of cooked quinoa
  • 1/2 of a red onion thinly sliced
  • 1 cup of pomegranate seeds
  • 1 cup of feta (optional, don’t use if dairy free)

For the dressing:

  • Juice from one lemon
  • 1/2 cup of balsamic vinegar
  • 1 shallot minced
  • 1/4 cup of honey
  • 1 tsp of garlic powder
  • 1/2 cup of olive oil
  • Salt and pepper to taste


Preheat oven to 400°.  If quinoa is not already made, prepare that on the stove.  Peel and chop potatoes and brussel sprouts.  Place them all on a baking sheet over a sheet of parchment paper. Smash garlic cloves. Place an amount of veggies.  Mix up dressing.  Drizzle half of it over veggies and roughly toss them until dressing is on all pieces.  Place in oven and roast for about 30 minutes or until sweet potatoes are soft and brussel sprouts have begun to brown lightly. While veggies are roasting, chop up onions, remove pomegranate seeds from the fruit, and measure out feta.  To finish, place quinoa in bottom of a large bowl, top with roasted veggies, onions, pomegranate seeds, feta, and drizzle with remaining dressing, toss until everything is coated and serve.  Enjoy!

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