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Roasted vegetabale salad
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5 from 5 votes

Roasted Vegetable Salad

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 430kcal


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

  • cup tahini
  • cup water
  • ¼ cup apple cider vinegar
  • 1 ½ lemon juiced
  • 2 cloves garlic
  • ½ teaspoon cayenne pepper optional
  • ½ teaspoon sea salt


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.


  • 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.


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. 


Calories: 430kcal | Carbohydrates: 75g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 2364mg | Fiber: 17g | Sugar: 13g | Vitamin A: 16104IU | Vitamin C: 203mg | Calcium: 320mg | Iron: 8mg