• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Salads

    Roasted Vegetable Salad

    Published: Apr 9, 2023 · Modified: Apr 9, 2023 by Kathy Carmichael · This post may contain affiliate links.

    120 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This roasted vegetable salad recipe contains vegetables, quinoa, and greens with a lemon tahini dressing. So step up your nutrient-dense foods all in one delicious bowl.

    Roasted vegetable salad recipe ina bowl on the counter.

    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. 

    Jump to:
    • What is Nutrient Density? 
    • Roasted Vegetable Salad Ingredients
    • Roasted Vegetable Salad Ingredient Substitutions
    • Serving the Salad
    • Lemon Tahini Dressing Ingredients
    • Lemon Tahini Dressing Ingredient Substitutions
    • Recipe FAQs
    • Tips
    • More Vegan Salads to Enjoy!
    • 📖 Recipe
    • 💬 Reviews

    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 to 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. 

    Nutrient Dense Food Examples

    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

    Roasted Vegetable Salad Ingredients

    Broccoli, Brussels sprouts, carrots, potatoes and cauliflower are cut on a cutting board.

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

    • Broccoli: Roasted broccoli has a completely different texture than steamed or sauteed. I love the crispness of the outside and the soft, subtle inside.
    • Brussel Sprouts: f you want your roasted Brussels sprouts to be seriously crispy, you must crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing them on your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F
    • Carrots: Roasted carrots have the best texture, and the flavor is fantastic. Roasting draws out the natural sweetness and gives you a lovely caramelized flavor. They're so much better than boiled carrots!
    • Red Potatoes: Red potatoes have a rich and earthy flavor that's perfect for roasting. It is also a potato with high moisture and low starch content, meaning its shape doesn't change much during cooking.
    • Cauliflower: Roasted cauliflower can quickly become soggy and mushy if the pan is overcrowded, so leave room between the florets. Using too much oil is another common culprit.

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

    Onions, zucchini, mushrooms, red bell peppers, and asparagus are cut on a cutting board.
    • White Onions: Onions offer many benefits for your health, including reducing the risk of cancer and heart disease. They also have fiber which can help with digestion. This is a great way to use any extra onions you may have.
    • Zucchini: The trick to roasting zucchini is to cook it for only 15 minutes and make sure the pieces are a similar size to the other vegetables on the pan.
    • Mushrooms: Roasted mushrooms are good for you because they are made with clean, fresh ingredients and are filled with fiber and protein. These healthy mushrooms contain everything you need to stay full and keep going.
    • Asparagus: Again, the trick to roasting asparagus in the oven to avoid sogginess is to avoid overcooking it.
    • Red Bell Pepper: Bell peppers are rich in antioxidants, associated with better health and protection against heart disease and cancer. For instance, peppers are especially rich in antioxidant vitamins C, E, and beta-carotene.

    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. 

    Roasted Vegetable Salad Ingredient Substitutions

    • Choose any combination of vegetables, but group vegetables with similar cooking times on different baking sheets.
    • Yellow onions are a fabulous substitution for white onions. Or, for a more sweet flavor, choose red onions.
    • Any parsnips replace carrots and cook for the same time as carrots.
    • Try baby potatoes, and leave them whole instead of cutting them into quarters.
    • Leave the skins on the vegetables to get additional nutrients.

    Roasting the Vegetables

    Cauliflower, broccoli, carrots Brussels sprouts, and potatoes on a prepared baking sheet on the counter.

    The first group of vegetables cooks for 30 minutes at 400 degrees on a baking sheet prepared with a silicone baking mat or parchment paper. Make sure not to crowd the pan.

    Asparagus, zucchini mushrooms, onions, and red bel peppers on a prepared baking sheet.

    The second group of vegetables roasts for 15 minutes at 400 degrees.

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

    For the roasted vegetable salad recipe, roasted vegetables in a bowl on the counter.

    Serving the Salad

    Greens and cabbage are arranged in a bowl with a hole in the center to add quinoa.

    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 center of the greens in my salad bowl. Another option is couscous, brown rice, barley, or farro for the salad's center if you don't like quinoa. 

    Greens and cabbage in a bowl with quinoa in the middle for the roasted vegetable salad recipe.

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

    Lemon Tahini Dressing Ingredients

    I am eating roasted vegetable salad recipe served with lemon tahini dressing.
    • Tahini: Tahini has a very earthy flavor and is slightly bitter but not overpowering. Although the spread resembles peanut butter and other nut butter, it does not have a similar sweet flavor profile. The toasted sesame seed flavor shines through in this creamy, rich ingredient.
    • Water: The water acts as an emulsifier and thins the dressing without using oil.
    • Apple Cider Vinegar: Apple cider vinegar supplies the acidity to the dressing and gives it a delicious tangy flavor.
    • Lemon Juice: Lemon juice adds a fresh citrus flavor. I prefer using fresh juice whenever possible.
    • Garlic: I also prefer using fresh garlic cloves when available.
    • Cayenne Pepper: A little cayenne enhances the other flavors in the dressing.
    • Sea Salt: Sea salt adds an additional level of flavor.

    Lemon Tahini Dressing Ingredient Substitutions

    • Choose any nut butter, such as cashew butter or sunflower butter.
    • White vinegar or rice vinegar is similar to apple cider vinegar.
    • You can use bottled lemon juice if fresh juice isn't available.
    • One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
    • Red pepper flakes are often used instead of cayenne pepper; however, omit this ingredient if you don't like any spice.

    Other possible dressing I love with this salad is vegan thousand island dressing,  OMG oil-free dressing, vegan ranch, and miso tahini dressing.

    Or another way to use these roasted vegetables is to wrap it all in a roasted vegetable and hummus-grilled lavash wrap!

    Roasted vegetables in a lavash wrap on the counter.

    Recipe FAQs

    Which vegetables work best for roasting and why?

    Many vegetables can be roasted. Obvious choices are root veg like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well.

    Can you eat roasted vegetables cold?

    You can eat cold roasted vegetables in so many ways. It's all about looking at them as a more flavorful, textured version of their original ingredient, not a finished side.

    What is the best temperature to roast vegetables in an oven?

    The perfect temperature– 400 degrees Fahrenheit is the ideal temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork-tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

    Tips

    • Line a baking sheet with a silicone baking mat or parchment paper.
    • Always preheat the oven before putting the vegetables into the oven. The oven should be hot!
    • Do not overcrowd the pan.
    • Group vegetables according to cooking times and separate them onto pans with similar roasting times.
    • Cut the vegetables into similar sizes, so they cook equally.
    • Overcooking results in soggy vegetables.
    • Leave the skins on potatoes and other vegetables for additional nutrients.

    Enjoy this roasted vegetable salad recipe with vegetables, quinoa, and greens. You will love the combination of flavors roasted together, dressed in a lemony dressing.

    More Vegan Salads to Enjoy!

    • curried chickpea salad recipe
      Vegan Curried Chickpea Salad
    • 4th of July Recipes
      Vegan 4th of July Recipes
    • Mango Salsa
    • Mexican Pasta Salad Recipe
      Vegan Mexican Pasta Salad

    If you love this roasted vegetable salad recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Roasted vegetabale salad

    Roasted Vegetable Salad

    Kathy Carmichael
    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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Salad
    Cuisine American
    Servings 6 servings
    Calories 330 kcal

    Ingredients
      

    Vegetables Phase 1 (cooks for 30 minutes)

    • 1 crown broccoli cut into florets
    • ½ head cauliflower cut into florets
    • 2 large carrots peeled and sliced 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 bite-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 chopped
    • 2 cups purple cabbage shredded

    Lemon Tahini Dressing

    • ⅓ cup tahini
    • ⅓ cup water
    • ¼ cup apple cider vinegar
    • 1 ½ lemon juiced
    • 2 cloves garlic
    • ½ teaspoon cayenne pepper optional
    • ½ 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 allow 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 15 minutes.
    • Remove from oven and allow 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 a 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.

    Notes

    • Line a baking sheet with a silicone baking mat or parchment paper.
    • Always preheat the oven before putting the vegetables into the oven. The oven should be hot!
    • Do not overcrowd the pan.
    • Group vegetables according to cooking times and separate them onto pans with similar roasting times.
    • Cut the vegetables into similar sizes, so they cook equally.
    • Overcooking results in soggy vegetables.
    • Leave the skins on potatoes and other vegetables for additional nutrients.

    Nutrition

    Serving: 6gCalories: 330kcalCarbohydrates: 75gProtein: 18gFat: 1gPolyunsaturated Fat: 1gSodium: 334mgPotassium: 2364mgFiber: 17gSugar: 13gVitamin A: 16104IUVitamin C: 203mgCalcium: 320mgIron: 8mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Salads

    • Best Chickpea Egg Salad
    • Vegan pineapple coleslaw
      Vegan Pineapple Coleslaw
    • Greek Potato Salad Recipes
      Easy Greek Potato Salad Recipe
    • Roasted Vegetable Pasta Salad

    Reader Interactions

    Comments

      5 from 5 votes (5 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

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

      Recipe Rating




    1. Lisa

      May 17, 2020 at 10:57 am

      How do you roast the vegetables without oil and avoid them becoming dry?

      Reply
      • Kathy Carmichael

        May 17, 2020 at 11:28 am

        Hi Lisa,
        I wash the vegetables and leave them wet, place them on a pan with a silicone baking mat, and season them. The veggies don't get dry or overcooked without oil.

        Reply
    2. Mrs. Ruth Anne Henault

      May 04, 2020 at 6:33 am

      Thanks! Immediately threw the sauce together, roasting parsnips, carrots, potatoes, b. sprouts now! Browsing all your other common sense recipes 🙂

      Reply
      • Kathy Carmichael

        May 04, 2020 at 9:23 am

        Hi Ruth, I am glad you decided to try the roasted vegetable salad. Please let me know if you like it. And stay safe and healthy.

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • vegan zucchini pasta recipe
      Vegan Zucchini Pasta Recipe
    • BBQ Jackfruit Recipe
      BBQ Jackfruit Sandwich
    • Citrus Salad Recipe
      Summer Citrus Salad Recipe
    • tofu burger recipe
      Simple Tofu Burger Recipe
    • Thai noodle salad
      Vegan Thai Noodle Salad
    • Cold Green Bean Salad

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    120 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.