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Southwestern Roasted Vegetable Salad
Author: Gaby Dalkin
For the Crispy Quinoa
  • ¼ cup cooked quinoa
  • 3 tablespoons olive oil
For the Salad
  • 2 bunches kale finely sliced
  • 2 tablespoons olive oil
  • 1 medium lime juiced
  • ½ teaspoon salt
  • 2 avocados
  • 1 14 ounce can black beans rinsed and drained
  • ¼ cup crumbled cotija cheese optional
  • Kosher salt and freshly cracked black pepper
  • Red pepper flakes to taste
For the Roasted Vegetables
  • 2 cups diced sweet potatoes ¼ -inch cubes
  • 1 cup diced butternut squash ¼ -inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly cracked black pepper
For the Cilantro Vinaigrette
  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
For the Roasted Vegetables
  1. Preheat oven to 425 degrees F.
  2. On a large baking sheet, toss together the cubed veggies, olive oil, salt, pepper, cumin and paprika. Once coated, evenly distribute the vegetables on the baking sheet.
  3. Transfer the baking sheet into the oven and roast for 25-30 minutes until they are fork tender.
For the Crispy Quinoa
  1. Heat the olive oil in a large skillet. Add the cooked quinoa and toast for 3-4 minutes until golden brown and crunchy. Remove and set aside to cool.
For the Salad
  1. Toss the kale, olive oil, lime juice and salt in a large bowl and then add piles of the avocados, quinoa, black beans, cotija and roasted vegetables. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
For the Cilantro Vinaigrette
  1. Combine everything in a high powered blender and blend until smooth. Taste and adjust salt and pepper as needed.