A Simply Raw Life: ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

Written by contributor Yumi Payne of Nastukashii.

Hello to all 'A Simply Raw Life' readers! Thank you for stopping in. I'm sure you've been enjoying all of the posts here as I have. It's definitely sparked a lot of inspiration and motivation.

This salad has kind of a mouthful of a title, but I like getting an idea of what's in a dish by just knowing it's name.

Roasted vegetables are one of my favorite things to nibble on. One of my go to side dishes is roasted carrots in olive oil & fennel seeds. Super tasty. Here, I added a few more things to go with...

Quinoa, nuts and seeds are always a tasty and filling addition to any salad. All measurements are approximate. Go with what balance you would prefer and have fun with it!

ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

INGREDIENTS:

1 dozen carrots - sliced

1/2 red onion - sliced

1 red bell pepper - sliced

extra virgin olive oil

1-1/2 tbsp fennel seeds

salt & pepper to taste

2 medium sized zucchinis - sliced

a few dashes of chili powder

1/2 cup roasted salted pepita seeds

1/2 cup dried cranberries

1/2 cup cooked quinoa

mixed greens

Preheat oven to 425F. In large bowl, combine carrots, red onion, bell pepper. Drizzle with enough olive oil to coat vegetables after they are tossed. Add fennel seeds, then sea salt & freshly ground pepper to taste. On rimmed baking sheet lined with parchment paper, spread out vegetables in even layer. Roast in the oven for approximately 40-45 minutes or until edges have browned a bit.

While veggies are roasting, cook quinoa per directions on bag or box. Remove from pot. Add a cranberries. Allow to cool. Then, heat grill pan over medium-high heat with about a tbsp of olive oil. Add sliced zucchini pieces in one layer. Add salt & pepper and chili powder to taste. Grill in pan until tender. Remove from pan. Allow to cool.

After vegetables are done roasting, allow to slightly cool. In large serving bowl, add mixed salad greens, quinoa/cranberries, pepita seeds, zucchini, and roasted vegetables.

Toss and enjoy with salad dressing of choice.