Description
A colorful and nutritious salad featuring quinoa, roasted vegetables, and halloumi, dressed with a delicious vinaigrette.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable stock or water
- 1 small head red cabbage, shredded
- 1 red onion, halved & sliced into half-moons
- 3/4 tsp caraway seeds (optional)
- 4 tbsp olive oil, avocado oil or vegetable oil + more as needed
- 1 bunch kale roughly chopped – leaves & stems
- 1 large apple, sliced – any type
- 1/4 cup pumpkin seeds (40g)
- 1/4 cup slivered almonds (25g)
- 1 pack halloumi (225g | 8 oz), cut into 1/2 inch slices and patted dry
- 6 tbsp extra-virgin olive oil (90ml)
- 2 tbsp apple cider vinegar (30ml)
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 1/2 tsp salt + more to taste
- 1/4 tsp black pepper + more to taste
Instructions
- Preheat oven to 400°F (200°C). Grease or line a couple of large, rimmed baking sheets or roasting pans with parchment paper.
- Add the quinoa to a medium-sized saucepan and cover with stock. Bring the pot to a boil over high heat, then reduce the temperature to maintain a gentle simmer. Cover and cook until all the liquid has been absorbed, about 15-20 minutes. Remove lid and leave on the heat to dry out until needed.
- Add the cabbage, onion, and caraway seeds to one prepared large pan. Add the shredded kale to the other pan.
- Season both pans with salt and pepper then drizzle with oil (about 2 tbsp per pan). Use your hands to toss the mixture evenly in oil and spice.
- Place the cabbage pan in the oven on the top rack and roast for 15 minutes. Remove the pan for a moment to stir the cabbage then place it back in the oven on the upper rack. Place the kale on the lower rack and roast for another 10 minutes.
- Remove both pans from the oven. Transfer the roasted veggies to a large salad bowl. Add the apple slices and set aside.
- Add the quinoa to the baking pans and drizzle with a little bit of oil. Spread out in an even layer then place in the oven and bake for about 20-25 minutes until lightly golden and crispy looking. Stir the pan about halfway through cooking. Once it’s done, add the crispy quinoa to the salad bowl.
- Place a large pan over medium heat. Add the almonds and pumpkin seeds and cook for about 5 minutes, until the almonds are lightly golden and the pumpkin seeds are starting to pop. Stir often to keep from burning. Tip the toasted nuts/seeds into the salad bowl.
- Return the pan to the burner. Add enough oil to coat the bottom of the pan. When the oil is hot, add the halloumi. Cook for about 3-4 minutes until golden brown on the bottom then flip and cook another 2-3 minutes on the other side. Transfer the halloumi to a cutting board to cut into smaller pieces, then add to the salad bowl.
- Combine vinaigrette ingredients to a small cup or jar and whisk until combined, then pour over the salad. Toss everything together until well combined. Enjoy warm while fresh or cold out of the fridge.
Notes
- This salad can be served warm or cold, making it versatile for meal prep.
- Feel free to swap in other vegetables based on your preference or seasonal availability.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg