Savory Southwestern Roasted Vegetable Salad with Crispy Quinoa

Some cooks have an extraordinary knack for transforming simple ingredients—a few greens, roasted mushrooms, and a quick vinaigrette—into something truly remarkable. It often comes down to the details, and this roasted vegetable salad showcases that perfectly.

Utilizing freshly ground spices, a variety of herbs, and balancing flavors with just the right amount of acidity and richness elevates the dish, often with more olive oil than most home cooks would use.

It's also a talent that great home cooks possess, honing their skills over time with a genuine passion for good food.

During my visit to Gaby Dalkin's home in LA, she prepared a Southwestern roasted vegetable salad that was anything but ordinary. After the first taste, I found myself going back for more. I've recreated this dish multiple times since returning to Austin. Gaby's talent lies in sharing her culinary expertise through incredible recipes that taste just as special at home.

This salad is hearty enough to stand alone as a main dish, packed with protein from pinto beans, healthy fats from avocados, and satisfying roasted veggies. The cilantro vinaigrette enhances the flavors further; I make a big batch to use throughout the week on grain bowls or drizzled over fish and roasted sweet potatoes.

Keep scrolling for the recipe!

*Check out our full interview with Gaby and Thomas about life, love, and burrito perfection.

Categories

Ingredients

For the Crispy Quinoa:

• ¼ cup cooked grains (quinoa, farro, kamut)
• 3 tablespoons olive oil

For the Salad:

• 4-5 heads baby lettuce
• 2 tablespoons olive oil
• 1 medium lime, juiced
• ½ teaspoon salt
• 2 avocados
• 1 cup cooked pinto beans
• ¼ cup crumbled cotija cheese (optional)
• Kosher salt and freshly cracked black pepper
• Red pepper flakes, to taste

For the Roasted Vegetables:

• 2 cups sliced delicata squash
• 2 cups shiitake mushrooms
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and freshly cracked black pepper

For the Cilantro Vinaigrette:

• 1 shallot, roughly chopped
• 2 cups packed fresh cilantro leaves, stems removed (about 4 ounces)
• 1 clove garlic
• ½ teaspoon red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

Instructions

For the Roasted Vegetables:

1. Preheat the oven to 425°F.
2. Toss the vegetables with olive oil, salt, pepper, cumin, and paprika on a large baking sheet. Spread them evenly.
3. Roast for 25-30 minutes until tender.

For the Crispy Grain:

1. In a skillet, heat olive oil and toast the cooked grain for 3-4 minutes until golden and crunchy.
2. Remove and set aside.

For the Salad:

1. In a large bowl, combine the greens, olive oil, lime juice, and salt. Add the avocados, grain, beans, cotija (if using), and roasted vegetables.
2. Season with salt, pepper, and red pepper flakes, then serve with the cilantro vinaigrette.

For the Cilantro Vinaigrette:

1. Blend all ingredients in a high-speed blender until smooth.
2. Taste and adjust seasoning with salt and pepper.