Roasted Rainbow Vegetable Salad with Lemon Vinaigrette

Enjoy one of my favourite go-to healthy and fulfilling lunch options and remember The dressing makes all the difference!!

1 Cup Roasted Pumpkin

1 Cup Roasted Beetroot

1 Cup Roasted Cauliflower

½ Cup Dry Quinoa

1 Cup Red Cabbage, Sliced Thin

2 Cups Baby Spinach or Rocket

2/3 Cup White Beans (like Butter Beans or Chickpeas)

2 Tbsp Hazelnuts, Almonds or Macadamias

2 Tbsp Feta

For the Lemon Vinaigrette:

1 Clove Garlic

1 tsp Dijon Mustard

1 tsp honey

1 tsp Vinegar, such as Red Wine

Juice of 1 Whole Lemon

1 Tbsp Olive Oil

Peel and slice the root vegetables into 3cm cubes. Roast at 200C with a tiny drizzle of oil, salt and pepper for 30-40 minutes. (See my Rainbow Roast Vegetable Tray here)
Lightly boil the quinoa for about 15 minutes in 2x the water or chicken stock. (tip: quantity here is for this recipe: why not make extra for future meals?) Set aside to cool.
Arrange the other ingredients around 2 salad bowls, or in one platter.
To make the Lemon Vinaigrette, crush the garlic clove and stir well with the vinegar, honey and Dijon mustard. Slowly drizzle in the olive oil. Stir in the lemon juice. Add 1 tsp - 1 Tbsp of water if you’d like the dressing to be thinner.