There’s something special about a summer salad that’s not just fresh but also hearty and packed with flavor. This Roasted Summer Salad has the perfect balance of crisp greens, creamy cheese, roasted veggies, and a tangy homemade dressing. Whether you’re making it for meal prep or a weekend get-together, this salad is a winner!
Method
Cook the Quinoa
To start, prepare the quinoa just as you normally would by rinsing it thoroughly under cold water to remove any bitterness. Bring a pot of water to a boil, and for an extra depth of flavor, stir in a spoonful of vegetable stock powder before adding the quinoa. Cook it according to package instructions, usually around 15 minutes until tender. Once done, drain any excess water and let it rest for a few minutes. Next, spread the cooked quinoa evenly on a parchment-lined baking sheet, drizzle it with olive oil, and sprinkle some smoked paprika. Toss everything together lightly to coat the quinoa evenly. Roast it in a preheated oven at 400°F (200°C) for 10 minutes, then give it a quick toss to ensure even crisping. Place it back in the oven for another 10 minutes until it turns golden brown and crispy. Once done, set it aside to cool.
Roast the Butternut Squash
Begin by peeling the butternut squash using a vegetable peeler, making sure to remove all the tough outer skin. Once peeled, dice it into small, evenly sized cubes to ensure even cooking. In a mixing bowl, toss the diced squash with a drizzle of olive oil and a generous sprinkle of garlic powder. This enhances its natural sweetness while adding a savory depth. Transfer the seasoned squash into the air fryer basket and set the temperature to 375°F (190°C). Air fry for about 12 minutes, shaking the basket halfway through to ensure even roasting. The squash should come out tender with a slightly crispy exterior. Once done, allow it to cool slightly before using.
Crisp Up the Black Beans
For a delightful crunch, take your rinsed and drained black beans and pat them dry with a clean kitchen towel or paper towel. This step is essential to avoid excess moisture, which can prevent them from crisping properly. In a bowl, toss the black beans with a light drizzle of olive oil, a pinch of cumin, and some garlic powder. Give them a good stir to coat evenly before spreading them in a single layer inside the air fryer basket. Air fry at 375°F (190°C) for about 6 minutes, shaking the basket halfway through. The beans should turn slightly crispy on the outside while maintaining a soft interior. Once done, set them aside to cool.
Chop the Fresh Ingredients
While the quinoa, squash, and beans are cooking, it’s time to prep the fresh ingredients. Start by thoroughly washing the spinach and patting it dry before chopping it into smaller pieces. Next, dice the cucumber into small bite-sized chunks, ensuring uniformity so that every bite of the salad has a balanced mix of ingredients. Thinly slice the red onion to add a slight crunch and a hint of sharpness to the salad. Finally, if the Bocconcini cheese balls are large, cut them into smaller, more manageable pieces.
Make the Dressing
Now, let’s bring all the flavors together with a simple yet delicious homemade dressing. In a small mixing bowl, combine ¼ cup of olive oil, 1 tablespoon of Dijon mustard, 2 teaspoons of balsamic vinegar, and 2 teaspoons of honey. Whisk everything together vigorously until the ingredients emulsify and create a smooth, well-blended dressing. Taste and adjust the balance of sweetness or acidity as needed. Set the dressing aside until you’re ready to assemble the salad.
Assemble the Salad
Once all the components have cooled down, it’s time to bring them together. In a large salad bowl, combine the crispy quinoa, roasted butternut squash, and crunchy black beans with the fresh spinach, diced cucumber, and thinly sliced red onion. Gently fold in the Bocconcini cheese pieces to maintain their texture. Drizzle the salad with the prepared dressing, ensuring even distribution, and finish it off with a fresh squeeze of lemon juice and a pinch of salt. Toss everything gently but thoroughly, ensuring that each bite is packed with flavor. Serve immediately and enjoy!
Necessary Tools
- Air fryer
- Baking sheet
- Parchment paper
- Mixing bowls
- Chopping board & knife
- Vegetable peeler
- Whisk or fork (for dressing)
Roasted Summer Salad – A Hearty, Flavorful Bowl!
Cuisine: MediterraneanDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
1 cup cooked quinoa
1 cup black beans (rinsed and drained)
1 cup butternut squash, diced
2 cups fresh spinach, chopped
1 cup cucumber, diced
½ red onion, thinly sliced
½ cup Bocconcini cheese, chopped
Salt & lemon juice to taste
For the Dressing:
¼ cup olive oil
1 tbsp Dijon mustard
2 tsp balsamic vinegar
2 tsp honey
Directions
- Cook the Quinoa
Start by cooking quinoa as you normally would. Here’s my little secret: add a spoonful of vegetable stock powder to the boiling water to infuse extra flavor. Once cooked, spread it out on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle smoked paprika. Roast in a preheated oven at 400°F (200°C) for 10 minutes, toss, then roast for another 10 minutes until crispy. - Roast the Butternut Squash
Peel the butternut squash with a vegetable peeler, then dice it into small pieces. Toss the cubes with olive oil and garlic powder, then air fry at 375°F (190°C) for about 12 minutes, shaking halfway through. - Crisp Up the Black Beans
Rinse and drain the black beans well. Toss them with olive oil, cumin, and garlic powder. Air fry at 375°F (190°C) for 6 minutes, shaking once. - Chop the Fresh Ingredients
While everything is cooking, chop up your spinach, cucumber, and red onion. If your Bocconcini cheese pieces are large, cut them into bite-sized chunks. - Make the Dressing
In a small bowl, whisk together olive oil, Dijon mustard, balsamic vinegar, and honey. Set aside. - Assemble the Salad
Once everything has cooled, combine the roasted and fresh ingredients in a large bowl. Drizzle with the dressing, add a squeeze of lemon juice and a pinch of salt, then give it all a good toss. Enjoy!
Notes
- Quinoa Crunch Tip: Make sure to spread the quinoa evenly on the baking sheet so it crisps up properly.
- Roasting Butternut Squash: Cut the pieces evenly so they cook at the same rate.
- Crispy Black Beans: Dry them thoroughly before air frying to avoid sogginess.
- Dressing Balance: Taste before pouring it all in adjust honey or vinegar based on preference.
Serving Suggestions
- Serve chilled or at room temperature.
- Top with grilled chicken or tofu for added protein.
- Pair with a side of toasted whole-grain bread for a complete meal.
- Add a handful of toasted nuts for extra crunch.
Fun Fact
Did you know that black beans and quinoa together make a complete protein? That means they contain all nine essential amino acids, making this salad not just delicious but also highly nutritious!
Conclusion
This Roasted Summer Salad is everything you need for a healthy, delicious, and satisfying meal. Whether you’re meal-prepping for the week or whipping up a quick lunch, it’s sure to be a hit. Try it out and let me know how it goes!
