Harvest Root Vegetable and Quinoa Salad

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Serves 4

Harvest Root Vegetable and Quinoa Salad

Serves 4
Course Appetizers

Ingredients
  

  • 3 cups root vegetables peeled and diced into 1/2-inch cubes (combo of sweet potato, celery root, turnip, parsnip, rutabaga, etc..)
  • 2 tablespoons AGED MAPLE VINEGAR
  • ¼ cup MTOO Butter Olive Oil
  • ½ small shallot minced
  • 4 tablespoons LEMON OLIVE OIL
  • 2 tablespoons GRAVENSTEIN APPLE VINEGAR
  • 1 teaspoon Dijon mustard
  • 1 cup quinoa
  • cups vegetable stock
  • ½ cup dried cranberries
  • ¼ cup pomegranate arils
  • ½ cup toasted hazelnuts chopped
  • Salt and Pepper to taste
  • 4 cups Baby Arugula
  • 4 oz goat cheese

Instructions
 

  • Preheat oven to 400F.
  • Line a sheet pan with foil or parchment. Toss the root vegetables with the maple vinegar and butter olive oil and season with salt and pepper. Bake for 25-30 minutes or until fork tender and slightly golden. Flip vegetables half way through to ensure even cooking.
  • Make vinaigrette, by mixing shallot, Dijon, apple vinegar, lemon olive oil, and season with salt and pepper.
  • Add quinoa to a small roasting pan or baking dish and place in oven for 7-10 minutes to toast. Remove from oven and add vegetable stock. Cover tightly with foil and return to oven for 30-35 minutes or until all of the stock has been absorbed.
  • Transfer quinoa, roasted root vegetables, cranberries, pomegranate arils, and hazelnuts to a large bowl and stir with a little of the dressing to combine. Season with salt and pepper. Toss the arugula with a little more dressing and divide among four plates or arrange in a salad bowl or platter. Top with quinoa-vegetable mixture and sprinkle with crumbled goat cheese.
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