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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
Prep Time 1 minute
Cook Time 30 minutes
Total Time 31 minutes
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
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