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.
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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
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
Roasted Vegetable Salad
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 VegetablesPhase 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
- 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.
Notes
Nutrition
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! 🙂
Mrs. Ruth Anne Henault
Thanks! Immediately threw the sauce together, roasting parsnips, carrots, potatoes, b. sprouts now! Browsing all your other common sense recipes 🙂
Kathy Carmichael
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.
Anonymous
Lisa
How do you roast the vegetables without oil and avoid them becoming dry?
Kathy Carmichael
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.