If you’re craving a vibrant, hearty dish that is as nourishing as it is comforting, then this Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette Recipe will be your new favorite go-to. Imagine a colorful medley of tender roasted sweet potatoes, zucchini, broccoli, mushrooms, and baby carrots tossed with fluffy quinoa, all lovingly drizzled with a tangy, slightly sweet homemade vinaigrette. It’s a perfect harmony of textures and flavors that warms you up from the inside out, making it ideal for a cozy lunch or dinner that feels anything but ordinary.

Ingredients You’ll Need

The image shows a single layer of mixed raw vegetables spread evenly on a dark baking tray. The vegetables include bright orange chunks of sweet potato, green broccoli florets, baby carrots, green zucchini pieces with white inside, and light brown sliced mushrooms. The colors of the vegetables create a vibrant and fresh look, with the varied shapes and textures scattered across the tray. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first secret to nailing this salad every time. Each element brings something unique — from the natural sweetness of roasted sweet potatoes to the fresh bite of quinoa. The dressing ingredients balance the hearty veggies beautifully with acidity, a touch of sweetness, and a hint of spice, making each bite exciting and fresh.

Sweet Potatoes (2 whole): Provide a natural sweetness and creamy texture once roasted.
Zucchini (2 whole): Adds a mild flavor with a bit of crunch that holds up nicely when roasted.
Baby Carrots (1/2 cup): Offer a tender bite and subtle sweetness that complements the other veggies.
Broccoli Florets (6 oz.): Bring a pleasant earthiness and vibrant green color to the mix.
Mushrooms (4 oz.): Give an umami depth and soft texture after roasting.
Himalayan Salt (1 tsp., divided): Enhances all the natural flavors with gentle mineral notes.
Black Pepper (1 1/2 tsp., divided): Adds a subtle heat and aromatic pungency.
Olive Oil (1/2 cup + 3/4 cup): Essential for roasting veggies and emulsifying the vinaigrette with richness.
Quinoa (2 cups): Serves as the protein-packed base with a fluffy texture that soaks up dressings well.
Feta Cheese (1/2 cup, optional): Adds a creamy, salty contrast that elevates the salad.
Red Wine Vinegar (1/3 cup): Provides the bright acidity that wakes up the salad’s flavors.
Minced Garlic (1/2 tsp.): Brings a savory punch to the vinaigrette.
Honey (1 tbsp.): Balances acidity with a touch of natural sweetness.
Dijon Mustard (2 tsp.): Acts as the emulsifier and adds a subtle tangy spice.
Red Pepper Flakes (1/4 tsp.): Introduce a gentle kick that livens up every forkful.

How to Make Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette Recipe

Step 1: Prepare and Roast the Vegetables

Start by peeling your sweet potatoes and cutting them into cubes for even roasting. Trim and cube the zucchini next, then halve the baby carrots and mushrooms if they aren’t pre-cut already. Toss all of these colorful veggies into a generous bowl and coat them evenly with Himalayan salt, black pepper, and olive oil. Spreading the veggies out on a baking sheet ensures they roast evenly at 425 degrees for 30 minutes, resulting in tender, caramelized bites with just the right touch of crispness.

Step 2: Cook the Quinoa

While your veggies are roasting, prepare the quinoa according to its package instructions. Fluffy and light, the quinoa acts as the perfect wholesome bed for your roasted vegetables. Once cooked, transfer it to a large mixing bowl, ready to welcome the warm vegetables and dressing.

Step 3: Combine Roasted Vegetables and Quinoa

After the veggies are out of the oven and slightly cooled, add them to the bowl with quinoa. Gently toss everything together so the fluffy quinoa mingles beautifully with the roasted vegetables, creating a vibrant and textured base for the vinaigrette.

Step 4: Whisk the Homemade Vinaigrette

Now for the dressing magic. In a separate bowl, mix the extra virgin olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, red pepper flakes, Himalayan salt, and black pepper until smooth and emulsified. This homemade vinaigrette is the heartbeat of this recipe, bringing a heavenly balance of tang, sweetness, and spice that perfectly complements the warm salad.

Step 5: Dress the Salad

Pour half of the vinaigrette over your quinoa and veggie mixture and fold gently to combine. This careful folding ensures every bite bursts with flavor without overwhelming. You can save the remaining dressing to drizzle on top while serving or pack along if eating later.

Step 6: Serve and Optional Garnish

Transfer your beautifully tossed Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette Recipe onto a large serving dish. Sprinkle crumbled feta cheese on top if you’re using it for that creamy, salty pop. Serve immediately while warm for the fullest flavor experience.

How to Serve Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette Recipe

A large white oval plate holds a colorful quinoa salad mixed with small florets of green broccoli, orange baby carrots, and diced orange sweet potatoes. The quinoa is a blend of white and black grains, creating a speckled texture that fills most of the dish. A light creamy yellow dressing is drizzled unevenly over the top, adding a glossy and smooth finish. A wooden spoon with visible wood grain rests on the left side of the plate. The plate sits on a dark wooden surface with a piece of beige cloth partly visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley, basil, or cilantro add a fragrant brightness and color contrast when sprinkled on top. Toasted nuts or seeds can introduce a delightful crunch for texture lovers, while a squeeze of fresh lemon juice can brighten the vinaigrette even more just before serving.

Side Dishes

This salad shines beautifully as a main for a light lunch or dinner, but it’s also fantastic alongside grilled chicken or fish for added protein. Crusty artisan bread or warm pita can be great to scoop up every last bit of the salad and vinaigrette, turning the meal into a satisfying feast.

Creative Ways to Present

For an impressive presentation, serve this salad in a hollowed-out roasted sweet potato bowl or layered in a clear glass jar for picnics and packed lunches. Offering vinaigrette on the side lets guests customize the amount of dressing they prefer, keeping leftovers fresh and crisp.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Since the salad is best enjoyed warm or at room temperature, you might notice the veggies soften a little more, but the flavors deepen nicely. Keep the vinaigrette separate if possible to avoid sogginess.

Freezing

Freezing the assembled salad is not recommended as the texture of quinoa and roasted vegetables can become mushy upon thawing. However, you can freeze leftover cooked quinoa and roasted veggies separately, then combine them fresh with vinaigrette when ready to eat.

Reheating

To reheat, gently warm the salad in a microwave or a skillet over low heat just until heated through. Avoid overheating to keep the quinoa fluffy and veggies tender without turning mushy. Add a little fresh vinaigrette or a splash of olive oil after reheating to refresh the flavors.

FAQs

Can I use other vegetables for this salad?

Absolutely! This recipe is very forgiving and versatile. You can swap in seasonal vegetables like bell peppers, asparagus, or cauliflower depending on what you have on hand. Just adjust roasting times accordingly.

Is this salad suitable for vegans?

Yes! Simply omit the optional feta cheese or use a plant-based cheese alternative. The core salad and vinaigrette are naturally vegan and packed with flavor.

Can I prepare the vinaigrette in advance?

Yes, the homemade vinaigrette keeps well in the refrigerator for up to a week. Whisk it again before using as it may separate over time.

What type of quinoa should I use?

Rinsed white, red, or tri-color quinoa all work wonderfully here. Just cook according to package directions and fluff well before mixing with the veggies.

How spicy is this salad?

The red pepper flakes add a gentle warmth but nothing overpowering. Feel free to adjust the amount to suit your spice preference.

Final Thoughts

This Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette Recipe is a dish you’ll find yourself returning to time and again — it’s comforting, satisfying, and full of wholesome goodness. Whether as a weekday lunch, a potluck favorite, or a cozy dinner, it brings fresh, vibrant flavors and cozy warmth to your table. Give it a try, and you might just discover a new weeknight staple that brings joy to your plate and your palate!