I love this salad!

It’s 10:00pm at night and looking at this picture makes me actually want to eat a bowl right now if that tells you anything.

I love a good traditional salad with crisp greens and raw veggies, but in the past few years I have really found myself gravitating towards warm, hearty salads. They are easy to make ahead and provide such a variety of flavors and textures!

I tend to build them out of what I have on hand and they always include veggies and some kind of grain. Quinoa makes an appearance here as it’s packed full of plant protein, amino acids and all kinds of nourishment!

The star of the show, though, is the roasted vegetable situation. I used a combination of broccoli, cauliflower and sweet potatoes and they each provide such a distinct flavor to this salad! I think red pepper and eggplant would also be delicious!

This is so easy to throw together and keeps beautifully for up to a week in the refrigerator. You can use it by itself as a full meal or add chicken or tofu to up the protein content and staying power.

Roasted, steamed and cooked veggies tend to be easier for our digestion, so if you tend to have any side effects from raw veggies a warm vegetable salad may be a great option!

This is also a perfect salad to take to a barbecue, potluck or gathering (once we are able to do those things again!). It keeps well and has no dairy that would spoil at room temperature. I actually think it’s better the longer it sits and can be enjoyed cold out of the fridge, at room temperature or warmed up the next day.

And it’s family approved :).

Crowd Favorite Warm Veggie Salad


  • 2 cups cooked quinoa
  • 4 cups raw broccoli, cauliflower and sweet potato cut into similar small size pieces
  • 1/3 cup sun dried tomatoes in olive oil
  • 1/3 cup salted and roasted pistachios (or other nut)
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • juice of half a lemon
  • salt and pepper to taste


  • Cook the quinoa as directed.
  • Spread the vegetables onto a baking sheet and drizzle with olive oil and salt.
  • Bake the vegetables in a 425 degree oven for 20 minutes or until cooked through.
  • Add the olive oil, vinegar, mustard and lemon juice to a small bowl and blend well.
  • Mix all ingredients together in a large bowl. Enjoy!

It is truly going to become your go to salad!