| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 19g | 2.7g | 23g |
| sugars | fibre | protein | salt |
| 5g | 4g | 6g | 0.4g |
Why I Love French Roasted Vegetable and Quinoa Salad with Lemon-Dill Dressing
There’s nothing quite like the zesty freshness of our Roasted Vegetable and Quinoa Salad with Lemon-Dill Dressing. This French-inspired dish is a vibrant medley of whole grains and vegetables that just teems with color, crunch, and exquisite flavors in every bite.
A Fanciful Fusion of Flavours
Living in California, where produce is fresh and abundant, I’ve always been drawn to salads that are a riot of colors and textures. And this Roasted Vegetable and Quinoa Salad with Lemon-Dill Dressing is one such joyous celebration. The medley of roasted bell peppers, zucchini, squash, and red onion come together to create a beautiful, fresh French-inspired dish that’s sure to impress. Paired with flavorful quinoa and vibrant salad greens, it’s a delightful dance of West Coast wholesomeness.
A Nod to Timeless Techniques
What makes this salad truly stand out is the time-honored tradition of roasting that we’re using to prepare the vegetables. The high-heat process caramelizes the natural sugars in the vegetables, enhancing their sweetness, and imbuing a delightful char that contrasts beautifully with the bright, zesty Lemon-Dill Dressing. The dressing, evocative of the classic French vinaigrette, further highlights this dish’s natural goodness.
In many ways, this recipe reminds me of Roasted Carrots with Cumin and Thyme by Michelin-starred chef Thomas Keller. With its focus on showcasing the natural flavors and textures of its ingredients through roasting and thoughtful seasoning, it’s easy to see how his elegant approach to cooking inspired this salad.
A Wealth of Pairing Possibilities
The beauty of this Roasted Vegetable and Quinoa Salad with Lemon-Dill Dressing lies not just in its own vibrant flavors but also in its easy pairing with a multitude of other dishes. Try it with a rustic loaf of Crusty French Bread, or alongside a serving of Classic Coq au Vin for a hearty and delicious French feast. If you’re feeling adventurous, this salad would also beautifully complement Indian-inspired dishes, becoming a fresh foil to the rich spices, just like in this Spiced Rajma recipe.
Either as the star of your summer soiree or as a memorable side dish, this Roasted Vegetable and Quinoa Salad with Lemon-Dill Dressing is a joy to cook, savor, and share. Enjoy!
What You’ll Need
- 3 cups cooked quinoa
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups mixed salad greens
- For the Lemon-Dill Dressing:
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup olive oil
- 3 tablespoons fresh dill, chopped
- Salt and pepper to taste
Method
Step One
Preheat your oven to 400 F (200 C). In a large bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, and minced garlic. Then, drizzle the vegetables with 2 tablespoons of olive oil, season with 1 teaspoon of salt and 1/2 teaspoon of pepper, and toss everything together until the vegetables are well-coated.
Step Two
Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and lightly browned. Once done, remove from the oven and set aside to cool slightly.
Step Three
While the vegetables are roasting, you can prepare the Lemon-Dill Dressing. In a small bowl, whisk together the fresh lemon juice, Dijon mustard, and honey until well-combined. Gradually whisk in the 1/2 cup of olive oil, continue to whisk until the dressing emulsifies. Stir in the chopped fresh dill, and season with salt and pepper to taste.
Step Four
Finally, toss together the roasted vegetables, cooked quinoa and mixed salad greens in a large bowl. Drizzle the Lemon-Dill Dressing over the salad and toss again to combine. Serve the salad warm or chilled, as desired.
