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    Roasted Thanksgiving Salad

    clock-icon45 minutes
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    Author
    Pixicook editorial team

    A hearty and flavorful salad perfect for the holiday table, with roasted sweet potatoes, parsnips, quinoa, and a delightful mix of herbs and spices.

    Ingredients for Roasted Thanksgiving Salad

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Sweet Potatoes, peeled and diced

    0 lb

    Substitute chevron-down

    Parsnips, peeled and diced

    0 lb

    Substitute chevron-down

    Red Onion, diced

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Quinoa, rinsed

    cups

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Apple Cider Vinegar

    tablespoons

    Substitute chevron-down

    Maple Syrup

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Fresh Thyme Leaves

    teaspoons

    Substitute chevron-down

    Fresh Sage, finely chopped

    teaspoons

    Substitute chevron-down

    Apple, diced

    each

    Substitute chevron-down

    Roasted Pepitas

    0 oz

    Substitute chevron-down

    How to Make Roasted Thanksgiving Salad

    1. Roast Vegetables

    Preheat your oven to 425°F. In a large mixing bowl, combine the sweet potatoes, parsnips, and red onion with olive oil and kosher salt. Toss well and spread the vegetables on two sheet pans, avoiding overcrowding. Roast in the oven for 15 minutes, toss, and rotate the pans, then roast for another 10 minutes until tender and golden brown.

    2. Prepare Quinoa

    While the vegetables are roasting, bring water to a boil in a 2-quart saucepan with salt. Add the rinsed quinoa and ground cinnamon, reduce the heat, and simmer covered for 15 minutes. Remove from heat, rest for 5 minutes, and fluff with a fork.

    3. Make Dressing

    In a canning jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt. Shake well until the dressing is emulsified.

    4. Combine and Serve

    Combine the roasted vegetables with the cooked quinoa in a large bowl. Add the fresh thyme leaves and finely chopped sage. Pour the dressing over and toss. Before serving, fold in the apple pieces and roasted pepitas.


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