With the change in seasons, I find my taste begins to change as well. Summer has me longing for huge crisp salads filled with ripe tomatoes, vibrant greens and some kind of sweet fruit. In the cool fall nights, I crave nothing more than a warm, comforting bowl of roasted vegetables. I find the best way to ease into the transition is to incorporate the best of both worlds.
I will still get my salad fix, but these days, I’m embracing the goodness of root vegetables and winter greens. This salad was created on a whim when I opened my crisper drawer and noticed a bounty of fall vegetables that needed a reason to be used. I never have a recipe until I come up with one in my head, which is actually the beauty in making salad creations…they hardly ever require a step-by-step plan and it’s nearly impossible to mess up.
Here is my latest fall inspired grain salad that I am sure you will enjoy just as much as I did.
Roasted Root Vegetable and Quinoa Salad with Kale
- 1/2 C cooked Quinoa
- 1/2 Eggplant, Chopped
- 1 C butternut Squash, Diced
- 1 small Zucchini, diced
- 1/2 C halved Brussels Sprouts
- 2 C torn Kale
- 2 tsp Olive Oil
- 1 tsp Agave
- 1 tsp Lemon Juice
- 2 T Balsamic Vinegar (I used Fig Balsamic)
- Salt and Pepper to taste