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.
Servings: 6 servings
Calories: 330kcal
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
- 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: 6g | Calories: 330kcal | Carbohydrates: 75g | Protein: 18g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 334mg | Potassium: 2364mg | Fiber: 17g | Sugar: 13g | Vitamin A: 16104IU | Vitamin C: 203mg | Calcium: 320mg | Iron: 8mg