Roasted Vegetable and Quinoa Salad with Reduced Fat Dubliner

Are your New Year’s resolutions still intact? For many people, putting an emphasis on healthier eating is natural after the indulgence of the holiday season. But healthy eating doesn’t have to mean bland taste! This Roasted Vegetable and Quinoa Salad with grated Reduced Fat Dubliner Cheese is proof that wholesome food can taste delicious.

Serves:  4

1 ½ cups chopped zucchini
1 ½ cups peeled and chopped sweet potato
1 ½ cups chopped red onion
1 ½ cups chopped bell pepper
1 ½ tablespoons olive oil
pinch of salt
1 cup packed arugula
2 cups cooked quinoa
4 – 5 tablespoons balsamic vinaigrette
2 ounces Reduced Fat Dubliner Cheese, grated


Preheat oven to 400 degrees.

Toss zucchini, sweet potato, onion and bell pepper with olive oil and salt. Evenly spread on two baking pans and bake for 15 minutes. Turn vegetables and bake for another 10-15 minutes or until done. Set aside to cool.

Combine roasted vegetables with arugula and quinoa. Stir in 4 tablespoons balsamic vinaigrette and grated cheese. Taste and add additional balsamic vinaigrette, if desired. Serve immediately or keep refrigerated for up to one day.

Tip: This salad is great for weekday lunches but keep the ingredients separate until the day you plan to eat it so the arugula stays fresh.