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, it is 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?
Dr. Furhman, for instance, created the ANDI (Aggregate Nutrient Density Index) to show how popular foods rate in terms of 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.
- Brussel Sprouts
- Red Potatoes
For example, the above vegetables roast for 30 minutes, while other vegetables (below) roast for 15 minutes.
- 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 GREENS ARE 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 center of the greens in my salad bowl. If you don’t like quinoa, another option is couscous, brown rice, barley, or farro for the center of the salad.
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
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
- 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