rainbow carrots, pomegranates, almonds, raisins, spices, lemons and quinoa

I think a lot of times I get hung up on thinking that Thanksgiving & Christmas are times for indulgence as much as they are about being grateful and spending time with my loved ones. I’m all for going along with traditions, but sometimes I also think there is a place for new traditions to be made.

At my house we like to experiment with new recipes and we even have a yearly informal recipe contest. Along the way we’ve found some new recipes that we just love and the stories of their origin become part of the bigger story. If you couldn’t tell, we take the Holidays very seriously.

I think there is a place on the table for a non-traditional sort of recipe, like this Roasted Carrot Quinoa Salad. It’s a salad, yes, but it’s incredibly hearty. And if you’re leaning towards giving your Holiday menu a little healthy revamp, this would be a great side to add to the list.Roasted Carrot Quinoa SaladI was sort of channeling Ottolenghi when I was putting this salad together.

There’s a hint of earthy, spicy cumin and coriander in the fresh lemon vinaigrette. The pomegranate arils add a sweet, vibrant burst with every bite. The carrots become tender and caramelized in the oven. The protein-rich quinoa makes it hearty and filling. And of course, golden raisins add a hint of sweetness and the sliced almonds add the perfect crunch.

This is a truly well-balanced and hearty salad that can sit along side all the super flavorful and rich food of the Holidays.

Healthy Roasted Carrot Quinoa Salad in a while bowl

Make Ahead Salad Recipe

This salad can be made several days in advance. However, it should be dressed just before serving. Also, add the spinach right before serving, as spinach is pretty tender and wilts easily.

Leftovers will keep for several days stored in an airtight container in the fridge.

Variations on Carrot Quinoa Salad

If roasted carrots are not your jam, butternut squash or honeynut squash can stand in for the carrots. Same for the quinoa, if it is not your grain of choice you can use bulghur as a replacement.

I found some gorgeous heirloom red spinach that is pictured in the recipe here, but any of your favorite leafy greens would work perfectly. Healthy Roasted Carrot Quinoa Salad

What must-have sides are always on your Holiday table? Or do you like to mix it up and try new recipes?

Print

Harvest Carrot Quinoa Salad

A well balanced roasted carrot salad full of spinach, quinoa, pomegranate arils, and almonds. This salad is hearty enough to stand on it’s own, or sit next to the rich Holiday foods.

This salad can be made ahead for easy meal prep.

  • Author: Lindsey Johnson for For The Love Of
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6
  • Category: Main
  • Cuisine: American

Ingredients

  • 1 cup red quinoa
  • 2 cups vegetable broth
  • 1 pound rainbow carrots (about 5-6), peeled, sliced into 1/4″ rounds
  • 4 ounces fresh spinach (I used red heirloom)
  • 1/2 cup fresh pomegranate seeds
  • 1/2 cup sliced almonds
  • 1/4 cup golden raisins
  • 2 Tablespoons plus 2 teaspoons olive oil, divided
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Place quinoa in a fine-mesh sieve and rinse well. Transfer to a 2 quart pan and add the vegetable broth. Bring just to a boil, then lower heat to simmer. Cover and let cook for 15-20 minutes. Remove from heat and set aside.
  3. Meanwhile, toss carrots with the 2 teaspoons olive oil. Place on prepared baking sheet. Roast in oven for 20 minutes, or until tender. Remove from oven and let cool slightly.
  4. In a large serving bowl, toss spinach with the cooked quinoa. Top with the roasted carrots, pomegranate, chopped seeds, and raisins.
  5. Whisk together olive oil, lemon juice, and cumin. Season with salt and pepper. Pour over the salad and gently toss. Serve immediately or cover and refrigerate until ready to serve.
  6. Leftovers will keep for several days in the fridge. To keep longer or make in advance, do not add the vinaigrette until ready to serve.

Keywords: roasted carrot salad, quinoa spinach salad, spinach salad with pomegranate seeds

 

7 Comments

Tracee

I’d love more details about how to make this salad, like how to make the lemon vinaigrette dressing?

Reply
Andrea Howe

So sorry Tracee, the recipe wasn’t showing up when it published overnight…but it’s been corrected and the actual recipe is there now. You can print it up 🙂

Reply
Lindsey | Cafe Johnsonia

Marie, yes! Or you could also serve it at room temperature. If you’re making it more than a day in advance, I would maybe also leave out the spinach until right before you’re ready to serve along with the vinaigrette so the spinach doesn’t wilt. It’s great warm, at room temp, or chilled.

Reply
Jayne Hunter

Quick question…what is the quantity of golden raisins? It’s not listed on the recipe. I can’t wait to try it – it looks vibrant and delicious and fits the dietary limits some of my family members have. Score! Thanks!

Reply
Susie Weinrich

I do see that was missed in the recipe, thank you for catching that!! I have added it now. Just add 1/4 cup of golden raisins. It adds a nice hint of sweetness.

Reply

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