Quinoa & Roasted Vegetable Salad

Perfect on it's own or as an addition to any meal, Cafe Bernardo's quinoa & roasted vegetable salad is a fall delight. Learn how to make this seasonal salad at home to enjoy on your own or bring to parties to impress your friends.

temp-post-imageCafé Bernardo's Quinoa & Roasted Vegetable Salad
Serves 2-4



  • 3 cups cooked quinoa (red quinoa is preferred)
  • ½ cup Butternut squash, cut into ½” cubes
  • ½ cup cauliflower, cut into small florets
  • 2-3 Tbsp olive oil for roasting
  • ¼ cup chopped roasted almonds
  • 3 Tbsp golden raisins
  • Handful of wild arugula leaves
  • Salt and freshly ground pepper

Cider Vinaigrette:

  • 2 Tbsp minced shallots
  • 1 Tbsp honey
  • 2 Tbsp cider vinegar
  • 2 Tbsp sherry vinegar
  • ¾ cup extra virgin olive oil
  • 1 tsp salt



  1. In a mixing bowl, toss vegetables with olive oil and season with salt
  2. Transfer the vegetables to a sheet pan and roast in a 400 degree oven until
  3. tender when pierced with a fork and browned in spots
  4. When vegetables cool, toss them with the remaining ingredients
  5. Mix in 3 oz of vinaigrette
  6. Season with salt and pepper


  1. Macerate shallots in salt and vinegars for 10 minutes
  2. Whisk in honey and blend well
  3. Whisk in the oil in a slow, steady stream


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)