Name: Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 crown broccoli (cut into florets); 1/2 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); 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); 2 cups cooked red quinoa or grain of choice; 6 cups baby kale; 6 cups Romaine lettuce (chopped); 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

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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 RECIPES?

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.

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

LEMON TAHINI DRESSING FOR ROASTED VEGETABLE SALAD

⅓ cup tahini
⅓ cup water plus 2 Tablespoons
¼ cup apple cider vinegar
juice of 1 ½ lemon
2 cloves garlic, minced
½ teaspoon cayenne pepper
½ 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!

FAQs

How can you make roasted vegetables tasty?

To make roasted vegetables tasty, you may add extra flavor before or after roasting. Add some flavored oil, cheese, spices, or citrus, depending on your preference.

Can you roast vegetables ahead of time and just reheat them?

Yes, you can. Some people prefer roasting vegetables ahead of time then reheat them when needed. We suggest roasting the vegetables one day before, but never more than that.

OTHER SALAD RECIPES I LOVE TO INCREASE FOR VEGGIES AND GREENS

Lentil Salad
Vegan Taco Salad
Tabouli Salad
Italian Chopped Salad
Vegan Quinoa Salad
Mediterranean Salad
Roasted Cauliflower Salad
Quinoa Greek Salad with OMG Oil-Free Dressing
Fattoush Salad
Spinach Strawberry Salad

📖 Recipe

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/

Roasted Vegetable Salad