Crazy Vegan Kitchen

Easy and simple vegan recipes.

  • Vegan Recipe Index
    • Mains
    • Desserts
    • Salads & Sides
    • Breakfast
    • Drinks & Juices
  • Who Am I?
    • Get in touch
  • Articles
Home » Salads & Sides » Roast Vegetable Salad

Roast Vegetable Salad

Last updated on January 24, 2023 By Crazy Vegan 19 Comments

Jump to Recipe Print Recipe

Learn to make this roast vegetable salad in less than an hour. Turn your basic salad into something hearty, delicious, and so good, it works as a meal in itself.

roast vegetable salad.

We love satisfying and healthy salads here.

They are perfect for brightening up any dinner table. Just like the black bean and corn salad and pumpkin salad, this roast vegetable salad is a winner. 

FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

    Why this recipe works 

    • Cheap. Root vegetables and salad greens are some of the most affordable ingredients out there.
    • Easy. There is very little hands-on time needed to make this dish.
    • Nutritious. Packed with fiber, protein, vitamins, and minerals, this is a nutritional powerhouse meal.
    • Versatile. Enjoy this salad alone or make it a fancier side dish to any weeknight dinner.

    What I love most about this recipe is how it enables me to put to good use any sad-looking leftover vegetables. Nothing goes to waste, and you get a healthy meal in no time! 

    Ingredients needed

    Vegetable base

    • Potatoes.
    • Sweet potatoes.
    • Bell peppers.
    • Brussels sprouts.
    • Olive oil.
    • Oregano.
    • Salad greens.
    • Salt.
    • Red wine vinegar.
    • Olive oil.
    • Pine nuts.

    Dressing

    • Avocado.
    • Olive oil.
    • Rice vinegar.
    • Garlic.
    • Coconut water.
    • Salt.

    How to make a roasted vegetable salad

    Here is how you can make this roasted vegetable salad: 

    Step 1: Prepare the oven

    Set your oven to preheat at 200°C/400°F and line a baking tray with a rimmed baking sheet.

    Step 2: Prepare the vegetable

    Dice all the vegetables into cubes and move them to a large mixing bowl. Add the extra virgin olive oil and season with salt and pepper. Now mix thoroughly till everything is evenly combined.

    Step 3: Bake the vegetables

    Bake the vegetables for 35-40 minutes, or until fork tender.

    Step 4: Make the dressing

    Blend all the dressing ingredients together until smooth. 

    Step 5- Assemble the salad

    Toss the salad greens with salt, red wine vinegar, olive oil, and pine nuts. Add the roasted vegetables and drizzle the dressing over the top.

    roasted vegetables.

    Flavor variations

    You can remove, add or replace ingredients as per your preferences to alter the flavor. Here are a few common variations.

    • Vegetables. Any vegetable that roasts well works, including turnips, swedes, and carrots.
    • Add cheese. Elevate the salad by crumbling through some feta cheese, parmesan cheese, or some mozzarella pearls.
    • Toss through some protein. Amp up the satiety level of the salad by adding some grilled tofu, tempeh, or even a can of chickpeas.
    • Change the oil. Sesame oil adds an Asian twist, whereas garlic olive oil gives some subtle garlic notes throughout.

    Tips to make the best recipe 

    • When cutting vegetables, try to chop them uniformly in thick 1-inch cubes or close. You want to get chunky bite-sized vegetables that cook evenly.
    • Be sure to spread the vegetables out on the baking tray, avoiding any overlapping. This will ensure the vegetables stay crispy and crunchy.
    • Flip the vegetables midway through roasting to keep them from sticking and cooking evenly on both sides.

    Storage instructions

    To store. Leftover salad will keep well up for three days. Any longer, and the greens will wilt.

    To freeze. Like most salads, we do not recommend freezing leftovers as they do not thaw well.

    roasted vegetable salad.

    More salad recipes to try

    • Lemon pasta salad
    • Vegan pasta salad
    • Potato salad
    • Tuna salad
    • Mexican pasta salad

    Frequently asked questions

    Can you eat cold roast vegetables? 

    Yes, you can eat cold roast vegetables. Once they are allowed to cool down and left in the fridge, they absorb more flavor.

    How do you roast vegetables, so they don’t go soggy?

    You can keep vegetables from going soggy by avoiding overlapping when laying out on the baking tray and roasting on high heat (200°C/400°F).

    Can you roast vegetables a day in advance? 

    Absolutely, just roast them a day ahead and store them in your fridge using an airtight container. When you are ready to use them, reheat in your microwave.

    roast vegetable salad recipe.

    Roast Vegetable Salad

    Crazy Vegan Kitchen
    Learn to make this roast vegetable salad in less than an hour. Turn your basic salad into something hearty, delicious, and so good, it works as a meal in itself.
    5 from 1 vote
    Print Recipe
    Prep Time 1 min
    Cook Time 30 mins
    Total Time 31 mins
    Course Salad
    Cuisine American
    Servings 4 servings
    Calories 280 kcal

    Ingredients
      

    • 2 small Potatoes cubed
    • 1 medium Sweet Potato cubed
    • 1 large Red Bell Pepper chopped
    • 1 cup Brussels Sprouts halved
    • 3 tablespoons Olive Oil
    • 1 tablespoon Oregano Dried
    • 1 teaspoon salt
    • 4 cups Mixed Salad Greens
    • 1 tablespoon Red Wine Vinegar
    • 1 tablespoon Olive Oil
    • 1/4 cup Pine Nuts
    • 1 teaspoon Salt

    For the dressing

    • 1/2 large Avocado
    • 3 tablespoons Olive Oil
    • 2 teaspoons Rice Vinegar
    • 1 clove Garlic
    • 5 tablespoons Coconut Water
    • 1 teaspoon Salt to taste

    Instructions
     

    • Preheat oven to 180 degrees Celcius. Steam your Potato and Sweet Potato Cubes until almost fork tender.
    • Once steamed, drain potatoes and place into a large mixing bowl.
    • Add chopped Red Bell Pepper and halved Baby Brussels Sprouts to the bowl, along with Olive Oil, Dried Oregano and Salt/Pepper. Toss to combine.
    • Place vegetables on a lined baking sheet and roast in oven for 20-25 minutes or until caramelized and tender.
    • Whilst veggies are roasting, combine Salad Greens with Red Wine Vinegar, Olive Oil, Pine Nuts, Salt and Pepper in a salad bowl. Toss to combine. Set aside.
    • To make dressing, combine Avocado, Olive Oil, Rice Vinegar, Garlic, Coconut Water, Salt and Pepper in a blender and blend till smooth. You want the dressing to be thick and not too watery or runny. If it is too thick, add a little more Coconut Water and blend.
    • Once the Roasted Vegetables are cooked, combine with Mixed Greens and drizzle with Avocado Dressing.

    Notes

    TO STORE: Leftover salad will keep well up for three days. Any longer, and the greens will wilt.
    TO FREEZE: Like most salads, we do not recommend freezing leftovers as they do not thaw well.

    Nutrition

    Serving: 1servingCalories: 280kcalCarbohydrates: 23gProtein: 5gFat: 20gSaturated Fat: 2gSodium: 1787mgPotassium: 701mgFiber: 4gSugar: 4gVitamin A: 1908IUVitamin C: 98mgCalcium: 36mgIron: 2mg
    Keyword roast vegetable salad, roasted veggie salad
    Tried this recipe?Let us know how it was!
    • Facebook
    « Mushroom Pasta
    Chickpea Curry »

    FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

      Comments

      1. Fil says

        at

        Amrita Loved the roasted vegetable salad with the avocado dressing. It was fukking delicious! And you are very funny. Please don't change. Fil
        Reply
        • Amrita says

          at

          Thank you so much for that comment! <3
          Reply
      2. Katherine says

        at

        Hi Amrita, Your Roasted Vegetable Salad with Avacado Dressing is just amazing. I would love to feature this in our website, Greenthickies. Would it be okay if I used one of your images here for it? I will not be posting the actual recipe, but only one image, title, a small quote and link back here. Will that be all right? Thanks a lot :) Katherine, Greenthickies
        Reply
        • Amrita says

          at

          Hi Katherine, of course you can!!! :) Feel free to use whatever you need!
          Reply
      « Older Comments

      Talk Back To Me Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


      FREE SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS


        Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Privacy Policy & Disclosure. · Log in