Fall, and back-to-school time seems to always come as a shock. How did summer go by so quickly? Of course, there’s still much to look forward to as the weather starts to cool. And root vegetables are at the top of that list for me. Root veggies are delicious roasted on their own, but I’m always looking for ways to dress up the classic sheet-pan vegetables.
Enter my new go-to recipe for roasted carrots, sweet potatoes, radishes and onions: honey mustard roasted root quinoa salad. It’s a delightful vegetarian side dish or easy make-ahead lunch that mimics the beautiful changing hues of autumn. Made with Bob’s Red Mill® Organic Tri-Color Quinoa, this salad is an excellent way to bring more colors and nutrients to your dinner table. Plus, it’s naturally gluten free and packed with protein, iron and fiber, thanks to that gorgeous multicolored quinoa.
We chose red radishes, carrots, sweet potatoes and onions for this roasted root salad for their diversity in colors and flavors. This dish is largely hands-off and simple because most of the work is done in the oven. Carrots and sweet potatoes have a similar cooking time and can share a baking sheet, while radishes and onions cook well together on a second baking sheet. I personally love anything with caramelized onions, and roasting them offers just the right amount of browning to add natural sweetness to this quinoa salad. Aside from tossing everything on a couple of baking sheets, the rest of this recipe is cooking quinoa on the stove and whipping up a simple dressing.
And, as with many salads, the star of the show is that dressing. In this case, it’s a simple honey mustard vinaigrette. Honey mustard offers a unique and delicious twist on classic quinoa salads. And this dressing is especially different, thanks to GloryBee® Artisan Fermented Honey. This fermented honey, which is more like a vinegar, is just a bit sweet as well as nice and tangy. Along with Dijon mustard and olive oil, you have the beginnings of a wonderful classic vinaigrette.
Of course, we couldn’t stop at classic. We added some punch with Litehouse® Freeze Dried Garlic and Jalapeños. Both of these freeze dried herbs add bursts of flavor without overpowering the subtle fermented honey sweetness. Be sure to give everything a good mix before serving the salad to distribute those little bites of flavor well. And we suggest topping this protein-packed vegetarian side dish with any fresh herbs of your choosing. We used fresh oregano, but chives, parsley, or basil would all work well.