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Sheet Pan Salad with Toasted Veggies

Close-up of a vibrant Sheet Pan Salad with Toasted Veggies featuring bright green broccoli florets, red and yellow cherry tomatoes, and fluffy quinoa.
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A simple salad featuring vegetables toasted on a sheet pan for enhanced flavor, paired with a bright lemon vinaigrette.

Ingredients

Scale
  • 1 head broccoli, cut into florets
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens
  • 1 cup cooked quinoa
  • 1/2 cup crumbled feta cheese (optional)
  • For the Dressing: 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place broccoli florets, red onion wedges, and cherry tomatoes on a large sheet pan.
  3. Drizzle the vegetables with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly.
  4. Roast for 15 to 20 minutes, until the broccoli is tender and slightly browned at the edges.
  5. While the vegetables roast, prepare the dressing. Whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl.
  6. In a large bowl, combine the mixed greens and cooked quinoa.
  7. Remove the toasted vegetables from the oven and let them cool for 5 minutes.
  8. Add the warm vegetables to the greens and quinoa. Toss gently.
  9. Drizzle the dressing over the salad and toss again lightly.
  10. Top with crumbled feta cheese, if using, and serve immediately.

Notes

  • For added protein, add 1 cup of cooked chickpeas or sliced grilled chicken to the sheet pan during the last 10 minutes of roasting.
  • To prevent greens from wilting, assemble the salad just before serving, adding the warm vegetables last.
  • You can substitute other sturdy vegetables like carrots or Brussels sprouts for the broccoli.

Nutrition

Find it online: https://sundayflavor.com/sheet-pan-salad-with-toasted-veggies/