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.
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.
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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.
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.
More salad recipes to try
Frequently asked questions
Yes, you can eat cold roast vegetables. Once they are allowed to cool down and left in the fridge, they absorb more flavor.
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).
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
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.
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