It is that time of the month again where I am sharing the recipe that I developed with Fine Food Factory  for our publication in the January edition of the The Overcast newspaper.

The local ingredients that we are featuring this month were provided by two awesome local companies. First, Five Brothers Artisan Cheese gave us a huge piece of its exquisite smoked cheddar. Then, O’Leva was super generous and gave us a bottle of chipotle olive oil and a bottle of peach white balsamic vinegar. They suggested this special pairing to go with the smoked cheddar, and believe me, they know what they are doing because this combination helped us create the perfect salad dressing.

With these delicious ingredients provided by two great local companies, Melany and I decided to create warming and colourful quinoa salad is filled with perfectly roasted vegetables, plump pomegranate seeds, delicious smoked cheddar from Five Brothers Artisan Cheese and a smokey chipotle dressing made with oils from O’Leva. This flavourful salad can be served as a full meal or as a side dish.

Hope you enjoy and don’t forget to check out these two local companies!!! Also, Five Brother Artisan Cheese is almost done getting it’s new factory ready in the Goulds and has lots of new fun equipment to produce even more cheese! I can’t wait to try their fresh cheese curds!

Roasted Vegetable & Quinoa Salad with Smoked Cheddar & Chipotle Dressing {Gluten-Free}

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

This warming and colourful quinoa salad is filled with perfectly roasted vegetables, plump pomegranate seeds, delicious smoked cheddar from Five Brothers Artisan Cheese and a smokey chipotle dressing made with oils from O’Leva. This flavourful salad can be served as a full meal or as a side dish.

Author: Homemade Hearts and Fine Food Factory

Serves: 8 servings

Ingredients

Salad

• 4 cups butternut squash, cubed
• 4 cups Brussels sprouts, cut in half
• 2 medium onions, diced
• 5 cloves garlic, cut in half
• 4 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 4 cups cooked quinoa
• 1 cup Five Brothers Cheese smoked cheddar, cubed
• ½ cup pomegranate seeds or dried cranberries

Chipotle Dressing

• ½ cup extra-virgin olive oil
• ¼ cup O’Leva Chipotle infused olive oil
• ½ cup O’Leva peach white balsamic vinegar
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat oven at 400 degrees F.
2. In a large mixing bowl, combine butternut squash, Brussels sprouts, onions, garlic with 4 tablespoons olive oil, sea salt and black pepper.
3. Place vegetables on a parchment lined baking sheet and bake in preheated oven for 30 minutes, until soft and golden. Mix the vegetables after 15 minutes of cooking to ensure they roast evenly.
4. Let the roasted vegetables cool for 20-30 minutes.
5. In a small bowl, whisk together the chipotle dressing ingredients: olive oils, white balsamic vinegar, sea salt and pepper.
6. Once the roasted vegetables have cool down, transfer them to a large salad bowl and mix in with cooked quinoa, smoked cheddar and pomegranate seeds.
7. Pour chipotle dressing over the salad and mix well.
8. Serve and enjoy.

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