Sheet Pan Autumn Quinoa Salad with Shallot Vinaigrette
This sheet pan is perfect for fall, and you know I love a good sheet pan recipe for a weeknight dinner! Use this shallot vinaigrette on salads too — make a double batch while you’re at it! This recipe is originally from my November 2024 grocery series where I turned a $50 grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.
Sheet Pan Autumn Quinoa Salad with Shallot Vinaigrette Ingredient Notes
Sweet potatoes: These naturally sweet, hearty root vegetables bring vibrant color and comforting autumn flavor. Roasting them enhances their caramelized edges while keeping the interior soft and creamy—perfect for a warm salad base.
Chickpeas: Roasted alongside the veggies, chickpeas add a slightly nutty taste and satisfying texture. They’re also a great source of plant-based protein and fiber, making the salad more filling and nutritious.
Quinoa: This gluten-free grain cooks up fluffy and light, offering a slightly nutty flavor and complete protein profile. It balances out the roasted veggies and helps turn the salad into a well-rounded meal.
Shallot vinaigrette: This tangy-sweet dressing brings everything together with brightness and depth. The finely minced shallot adds a mild onion flavor, while maple syrup and apple cider vinegar create a well-balanced contrast that complements the roasted ingredients.
Sheet Pan Autumn Quinoa Salad with Shallot Vinaigrette
4
servings10
minutes35
minutesThis sheet pan is perfect for fall, and you know I love a good sheet pan recipe for a weeknight dinner! This shallot vinaigrette is perfect for salads too, make a double batch if you’re a salad girlie. This recipe is originally from my November 2024 grocery series where I turned a grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.
Keep the screen of your device on
Ingredients
- Quinoa Salad
3/4 cup dry quinoa
2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon chili powder
15 ounces can chickpeas, drained and rinsed
3 large carrots, diced into 1/2-inch cubes
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil
1 pounds boneless, skinless chicken thighs
5 ounces shredded kale (half of a 10 ounce bag)
- Shallot Vinaigrette
1 shallot, finely minced
1 garlic clove, peeled and minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons apple cider vinegar
1 1/2 tablespoons pure maple syrup
3 tablespoons olive oil
Directions
- Preheat the oven to 400F. Combine the garlic powder, salt, rosemary, thyme, and chili powder together in a small bowl and set aside.
- Bring 1 1/2 cups of salted water to a boil in a saucepan, then add the dry quinoa, reduce heat to low, and cover. Cook until the water is absorbed and the quinoa is fluffy, 12 to 14 minutes.
- While the quinoa cooks, add the chickpeas, carrots, and sweet potatoes to a large bowl. Toss with the olive oil and about half of the spice mixture until the vegetables are evenly coated. Transfer to a large sheet pan.
- Add the chicken to the same mixing bowl along with the remaining spice mix. Mix to coat and add to the sheet pan, spreading everything in one even layer. Bake until the chicken is cooked to an internal temperature of 165F and the vegetables are tender and browning, 25 to 30 minutes (Note: option to bake longer for extra crispy veggies, if you’re using chicken thighs they can withstand longer cooking).
- While the sheet pan bakes, make the vinaigrette: combine all ingredients except the olive oil in a small bowl. Whisk vigorously with a fork, then stream in the olive oil. Continue whisking vigorously for 30-60 seconds to emulsify. (Option to do this in a blender or food processor if you prefer a completely smooth vinaigrette.) Add the kale to a large bowl and pour in about half of the vinaigrette, and massage into the kale using clean hands or tongs.
- When the sheet pan is done, transfer to the bowl with the kale. Add in the cooked quinoa and mix until evenly combined. Add additional vinaigrette until dressed to your liking, then serve.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: I recommend enjoying this one cold after storing it.
- Additions: Optional additions include crumbled goat cheese, pumpkin seeds, dried cranberries, pomegranate seeds, and an additional can of chickpeas instead of the chicken.
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I made this meal tonight—two thumbs up from the hubs and a place on the repeat list! It was hearty, warm and so satisfying. You’re right, it tastes just like fall. I subbed rice for quinoa and spinach for kale just because that’s what I had on hand. Delish!
I’m in loveee with this meal!! Not a big kale fan and I could eat it all day! Kale paired with sweet potato and this dressing is to die for
Just made this. It was soooo good and fun to make. Very affordable and filling.
Next time I might double the seasonings. I tend to end up with extra veggies on my tray whenever I do a sheet pan meal so I don’t know if that’s what skewed things but the veggies and chicken could have used more seasoning.
If you’re using more veggies than suggested in the recipe, definitely double up those spices!
I finally made this the other day and it was fantastic. The only change I made was subbing the chicken for tofu as I don’t eat meat and honestly I think for as good as it was hot, it was even better the next day cold. This will definitely be in my regular rotation going forward.
So good!
This was so good!! I followed the recipe exactly and I loved the flavor. The shallot vinaigrette is addictive. Really feel like I’ve got my life together after a bowl of this.
I’d recommend roasting the shallot and garlic before making the dressing. Ours became super pungent without this step.