This salad is outstanding. A medley of quinoa, roasted veggies, and add-ins, with an awesome dressing to bring it all together.

Directions

Prepare the Veggies

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2. In a small bowl, toss together the vegetables, oil, and seasonings. Transfer to the baking sheet and arrange in a single layer. Roast for 25–30 minutes or until veggies are golden, flipping halfway through the roasting time.

3. Place quinoa and water in a small pot. Bring to a boil; reduce heat and cook, covered, for 15 minutes. Remove from heat and fluff with a fork. Replace lid and allow quinoa to steam for about 10 minutes.

Prepare the Dressing

1. Combine all ingredients in a medium-sized bowl. Taste and adjust seasoning if necessary.

Prepare the Salad

1. After the quinoa is finished steaming, transfer to a large bowl, together with roasted veggies, scallions, cilantro, parsley, and dried cranberries. Mix to combine.

2. Pour dressing over salad immediately before serving.

Notes:

This dressing thickens as it sits, so you might have to add more water. It’s so good that I used it on other salads as well. This salad keeps fresh in fridge for about two to three days.