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