Name: Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 crown broccoli, cut into florets; 1/2 had cauliflower, cut into florets; 2 large carrots, peeled and slice into coins; 6 red potatoes, skin on, cut into quarters; 2 cups brussel sprouts, cut into halves; 1 white onion, cut into bit-sized chunks; 1 zucchini, cut into coins and then halves; 8 ounces mushrooms, cut in halves; 1 bunch asparagus, ends removed and cut into bite-sized pieces; 1 red bell pepper, cut into chunks similar to the onion pieces; Garlic powder (sprinkled on vegetables); Onion powder (sprinkled on vegetables); Salt and pepper to taste (sprinkled on vegetables); 2 cups cooked red quinoa or grain of choice; 6 cups baby kale; 6 cups Romaine lettuce, shopped; 2 cups purple cabbage, shredded; 1/3 cup tahini; 1/3 cup water; 1/4 cup apple cider vinegar; 1 1/2 lemon juiced; 2 cloves garlic; 1/2 teaspoon cayenne pepper (optional); 1/2 teaspoon sea salt

Since the temperatures are rising quickly in Arizona, spring is feeling a little like summer. When the weather gets hot, my menus usually get cold. Recently, I have been playing in the kitchen, creating a variety of salad recipes. Not only am I trying to increase my nutrient-dense foods, but I'm also attempting to add more and more veggies into my life. When I saw the spring vegetable displays, I thought about roasting vegetables meant for a cold roasted vegetable salad recipe.

Roasted vegetable salad not only tastes delicious, but it is also a nutrient-dense mega bowl. So, if you are trying to add more vegetables and greens into your diet, dive into the roasted vegetable salad. As an entree salad, roasted vegetable salad is filling and delicious.

WHAT IS NUTRIENT DENSITY?

For instance, the ANDI (Aggregate Nutrient Density Index) shows how popular foods rate micronutrient density per calorie.

For instance, the more nutrient-dense food you eat, the more you will be satisfied with fewer calories. In other words, you will get fuller faster and eat more.

Let's look at the nutrient-dense foods and how they score on ANDI for the roasted vegetable salad:

Kale 1000
Romaine Lettuce 510
Brussel Sprouts 490
Carrots 458
Cabbage 434
Cauliflower 315
Red Bell Peppers 265
Asparagus 205
Mushrooms 238
Zucchini 164
Broccoli 340

VEGETABLES FOR ROASTED VEGETABLE SALAD

First, it is important to understand when roasting vegetables that some vegetables roast faster than others. For that reason, I combined vegetables with similar cook times together when roasting.

Broccoli
Brussel Sprouts
Carrots
Red Potatoes
Cauliflower

For example, the above vegetables roast for 30 minutes, while other vegetables (below) roast for 15 minutes.

Onions
Zucchini
Mushrooms
Asparagus
Red Bell Pepper

Even though the vegetables cook for a different amount of time, they all roast at 400 degrees. As a result, once cut, I combine the vegetables that cook together on separate pans, season, and add a little minced garlic to each pan for additional flavor.

VEGETABLES THAT COOK FOR 30 MINUTES AT 400 DEGREES

VEGETABLES THAT COOK FOR 15 MINUTES AT 400 DEGREES

Once cooked, allow the vegetables to cool on the baking sheets, combine in one bowl, and refrigerate until ready to use. Even though I served roasted vegetable salad cold, feel free to eat it warm or even hot.

COMBINE ROASTED VEGETABLES AND REFRIGERATE OR EAT HOT OR WARM

WHAT ARE GREENS USED IN ROASTED VEGETABLE SALAD RECIPE?

Since I plan to eat the salad cold, I prepped my salad with a combination of baby kale, Romaine lettuce, and purple cabbage, leaving a well for quinoa.

Then, I prepared red quinoa, allowed it to cool, and placed it in the greens' center in my salad bowl. If you don't like quinoa, another option is couscous, brown rice, barley, or farro for the salad's center.

Next, add a generous portion of roasted vegetables on top of the salad, around the quinoa.

LEMON TAHINI DRESSING FOR ROASTED VEGETABLE SALAD

1/3 cup tahini
1/3 cup water plus 2 Tablespoons
1/4 cup apple cider vinegar
juice of 1 1/2 lemon
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

Another possible dressing I love with this salad is Skinny Vegan Thousand Island Dressing, OMG Oil-Free Dressing, Cashew Ranch Dressing, Miso Tahini Dressing.

WHAT TO DO WITH ANY LEFTOVER ROASTED VEGETABLES?

With the leftover roasted vegetables, I made a yummy Roasted Vegetable and Hummus Grilled Lavash Wrap!

OTHER SALAD RECIPES I LOVE TO INCREASE FOR VEGGIES AND GREENS

6 servings

Roasted Vegetable Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Roasted vegetable salad is full of vegetables, quinoa, and greens with a lemon tahini dressing. Step up your nutrient-dense foods all in one delicious bowl.

Ingredients

Vegetables Phase 1 (cooks for 30 minutes)

1 crown broccoli, cut into florets
1/2 had cauliflower, cut into florets
2 large carrots, peeled and slice into coins
6 red potatoes, skin on, cut into quarters
2 cups brussel sprouts, cut into halves

Vegetables Phase 2 (cooks for 15 minutes)

1 white onion, cut into bit-sized chunks
1 zucchini, cut into coins and then halves
8 ounces mushrooms, cut in halves
1 bunch asparagus, ends removed and cut into bite-sized pieces
1 red bell pepper, cut into chunks similar to the onion pieces
Garlic powder (sprinkled on vegetables)
Onion powder (sprinkled on vegetables)
Salt and pepper to taste (sprinkled on vegetables)

Other salad ingredients

2 cups cooked red quinoa or grain of choice
6 cups baby kale
6 cups Romaine lettuce, shopped
2 cups purple cabbage, shredded

Lemon Tahini Dressing

1/3 cup tahini
1/3 cup water
1/4 cup apple cider vinegar
1 1/2 lemon juiced
2 cloves garlic
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon sea salt

Instructions

Roasting Vegetables

Phase 1:

Preheat oven to 400 degrees
Combine cut broccoli, cauliflower, carrots, potatoes, and Brussel sprouts on a baking sheet lined with a silicone baking mat or parchment paper.
Add one clove of garlic minced.
Season with garlic powder, onion powder, and salt and pepper
Roast for 30 minutes
Remove from oven and all to cool.

Phase 2:

Combine cut onion, zucchini, mushrooms, asparagus, and red bell pepper.
Add one clove of garlic minced.
Season with garlic powder, onion powder, and salt and pepper
Roast for 30 minutes
Remove from oven and all to cool.
Combine all vegetables (phase 1 and phase 2 together in a bowl) and refrigerate until ready to use.

COOKING QUINOA

Cook quinoa according to these directions.

Allow for quinoa to cool completely or place in the refrigerator.

PREpare roasted vegetable salad greens

Combine kale, Romaine lettuce, and purple cabbage
Place the combination in each bowl around the base of each bowl
Make a well in the middle of each bowl
Add cooled quinoa or choice of grain
Add a generous portion of cold roasted vegetables around the greens

dressing

Add all ingredients (tahini last, so it doesn't stick to the bottom) of a high-speed blender.
Blend on high until smooth.
Refrigerate until ready to use.

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Nutrition Information

Yield