WINTER QUINOA SALAD WITH ROASTED VEGETABLES

Roasted vegetables cooked until caramelised, real texture and bold flavour, in a recipe designed for colder months that works as a light meal or a satisfying side.

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Winter quinoa salad with roasted squash, beetroot, spinach, pomegranate, walnuts and vegan cheese.

Roasted vegetables cooked until caramelised, real texture and bold flavour, in a recipe designed for colder months that works as a light meal or a satisfying side.

Hello, it’s Rita here. I need to start this with a confession, right off the bat. I’m not really a salad person. It’s not that I dislike salads, I’m just far more demanding with them than with almost any other kind of food. Think of me as the Anton Ego of salads. If it’s not genuinely good, I’m not interested.

Which is why, when our partner Apolónia Supermarkets invited us to create a recipe for their Live Better campaign, I hesitated. André’s suggestion was immediate. A salad. I agreed, on one condition. If we are doing a salad in January, in the middle of this cold, drab and grey weather, it has to be an exceptionally good one.

That’s how this winter salad came to be. It’s built around roasted vegetables cooked until properly caramelised, a bold, citrusy vinaigrette, and enough texture and substance to feel satisfying rather than virtuous. It even features one of the best vegan cheeses I’ve tried so far, a mild, nutty macadamia cheese by Mooui.

Think of it as a light but nourishing meal, or a flexible base you can easily turn into a main by adding a protein such as cooked beans or chickpeas. It’s straightforward to prepare, keeps well in the fridge for a few days, and it has a habit of winning over people who normally don’t get excited about salads. Speaking from experience.

At its core, this winter roasted vegetable salad is proof that salads don’t need to feel cold, joyless or like an afterthought. It’s a recipe designed for colder months, made with simple, seasonal ingredients and full flavour. If you tend to approach salads with suspicion, this might be the one that changes your mind.

Ingredients for a winter quinoa salad with butternut squash, beetroot, spinach, pomegranate, walnuts and citrus vinaigrette, arranged on a platter.

Raw butternut squash, beetroot, red onion and garlic cut into chunks and arranged on a baking tray before roasting.

Close-up of roasted vegetables, including butternut squash, beetroot, red onion and garlic.

Winter salad in preparation with quinoa, roasted vegetables, spinach, walnuts, pomegranate and fresh herbs.

Orange, mustard and olive oil vinaigrette in a glass jar before shaking.

Adding shaved vegan cheese to a quinoa salad with roasted vegetables and pomegranate.

Close-up of quinoa salad with roasted vegetables, pomegranate, spinach and vegan cheese shavings.

Salada de inverno servida numa taça com vinagrete de laranja ao lado.

Winter Quinoa Salad with Roasted Vegetables

For the quinoa

1 cup (180 g) uncooked quinoa (white, red, black or a mix)
1¾ cups (430 ml) water
1 teaspoon sea salt

For the roasted vegetables

½ butternut squash, peeled and cut into cubes
1 large beetroot, peeled and cut into cubes
1 red onion, peeled and thinly sliced into half-moons
4 garlic cloves
Juice of ½ orange
2 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons sea salt
1 teaspoon black pepper

For the salad

2 generous handfuls (about 80 g) baby spinach leaves
½ cup (65 g) chopped walnuts
½ cup (85 g) pomegranate seeds
⅓ cup chopped fresh parsley
Vegan cheese shavings, to taste (we used Mild & Nutty Macadamia-Based Cheese by Mooui)

For the vinaigrette

¼ cup (60 ml) olive oil
2 tablespoons orange juice
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon flaky sea salt
½ teaspoon black pepper

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

Cook the quinoa

Rinse the quinoa thoroughly under running water.
Add the quinoa, water and salt to a pot.
Bring to a boil, then lower the heat, cover and cook for about 15 minutes, until the water is fully absorbed.
Remove from the heat, allow to rest with the lid on for an extra 5 to 10 minutes. Then, fluff with a fork and set aside to cool slightly.

Roast the vegetables

Preheat the oven to 200 °C (395 ºF).
Spread the squash, beetroot, red onion and garlic cloves (lightly crushed) on a baking tray.
Add the orange juice, olive oil, maple syrup, salt and pepper.
Toss well to coat all the vegetables evenly.
Roast for 30–40 minutes, stirring halfway through, until the vegetables are tender and nicely caramelised.
Remove from the oven and allow to cool slightly.

Make the vinaigrette

Add all the vinaigrette ingredients to a glass jar with a lid.
Seal the jar and shake vigorously until fully emulsified.
Adjust seasoning to taste.

Assemble the salad

In a large bowl, combine the quinoa, roasted vegetables, spinach leaves, walnuts, pomegranate seeds and parsley.
Drizzle with the vinaigrette and gently toss to combine.
Finish with shaved vegan cheese just before serving.