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Roasted Vegetable Salad with Quinoa Crisps-salad-wood bowl-lettuce-olives-cauliflower | cookingontheweekends.com

Roasted Vegetable Quinoa Salad

This Roasted Vegetable Quinoa Salad is a fabulous side dish, or a hearty, vegetarian or vegan entrée salad. Sweet roasted veggies with crisp fresh lettuce, red quinoa crisps, and a tangy dressing is a mouth-watering combination.

*Please note that the prep/cooking times do not include making the quinoa crisps, which takes about 25 minutes. (The recipe for the Quinoa Crisps is here.)

Course Main Course, Side Dish, Salad
Cuisine American
Keyword salad for a buffet, best vegetables to roast, main course salads
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8 to 10
Calories 189 kcal
Author Valentina K. Wein


  • olive oil for the baking sheet
  • pounds cauliflower, washed and dried, cored, cut into bite-sized pieces
  • 1 pound carrots, peeled and cut into bite-sized pieces (you don't have to peel them -- it's just my preference)
  • 3 heads Romaine lettuce, chopped into bite-sized pieces
  • 1 cup Kalamata olives, pitted, roughly chopped
  • cups tomatoes, cut into bite sized pieces (about 2 medium-sized tomatoes)
  • zest from 1 large lime
  • juice from 1 large lime
  • zest from 2 oranges
  • juice from 1 to 2 oranges
  • splash of balsamic vinegar
  • splash extra virgin olive oil
  • salt and freshly ground black pepper
  • ½ cup Quinoa Crisps (Click here for the recipe)


  1. Preheat the oven to 500°F, adjust 2 racks near the center, with a several inches between them.

  2. Generously coat the bottom of a baking sheet with olive oil. Add the cauliflower pieces to one side, and the carrots to the other. Mix them around a bit to be sure they are well coated with the oil -- but keeping them on their own sides. Season generously with salt and pepper and place in the preheated 500°F oven until they are very well caramelized, about 10 to 15 minutes per side. (Flip them halfway through the cooking process.) Let them cool to room temperature on the baking sheet. They should cook at a similar rate, but the cauliflower might be done first -- just remove it from the baking sheet earlier.

  3. Add the Romaine, olives and tomatoes to a large salad bowl.
  4. Once the roasted cauliflower and carrots have cooled to room temperature, add them to the salad bowl and toss.
  5. Now add the citrus zest, citrus juices, balsamic vinegar and oil. (You can always add more juice, vinegar and/or oil if you'd like to.) Then season to taste with salt and pepper. (Here's How to Season to Taste.)
  6. Sprinkle the Quinoa Crisps on top and serve. (Here's how to make the Quinoa Crisps.)