Crispy Quinoa Sheet Pan Salad

With roasted vegetables and quinoa crunch, this salad is a hearty way to transition from summer to fall.

Units Scale

(2) 4 oz. 80 Acres Farms POWER CRUNCH

2 large carrots, peeled and sliced

1 red bell pepper, sliced

1/2 red onion, sliced

1 cup beets, peeled and cubed

2 tbsp. olive oil

2 tsp. Italian seasoning

1 tsp. garlic powder

Salt and pepper, to taste

1 cup quinoa, cooked and cooled

1 cup shiitake mushrooms, sliced

1–2 tsp. olive oil

2 tbsp. soy sauce

FOR THE DRESSING

1/4 cup olive oil

3 tbsp. balsamic vinegar

1 tbsp .maple syrup

Salt and pepper, to taste

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Preheat oven to 375° and line two baking sheets with parchment paper.
Add carrots, bell pepper, onion, and beets to one baking sheet. Toss with oil, Italian seasoning, garlic powder, salt, and pepper.
On a second baking sheet, add the quinoa and shiitake mushrooms. Toss with olive oil and soy sauce.
Roast both baking sheets for 20 minutes, or until the vegetables are tender and the quinoa is crispy. Toss as needed for even cooking. Remove and cool slightly.
In a small bowl, whisk together dressing ingredients.
Add POWER CRUNCH to a serving bowl. Top with roasted vegetables, quinoa, and mushrooms.
Drizzle with dressing and enjoy!

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