Roasted veggie chopped salad: A burst of flavor and nutrition in every bite.
Who doesn’t love a good chopped salad? You know, the kind where you get a little bit of everything in each bite. The kind that is colorful, tasty, refreshing. Salad that has something crunchy, something tangy, something salty. A salad that you would eat even if it wasn’t good for you? I’m not talking boring garden salad. I’m talking roasted veggie chopped salad with lemon tahini dressing.
Simply roasted veggies: perfect for meal prep.
Gimme the Details of those Roasted Veggies:
How long do they take? 15 minutes!
Can I make them in advance? YES….just store in an airtight container in the fridge. They’ll last up to 5 days, but will taste best in the first couple days. Bring them to room temp before making the salad.
What if I don’t like mushrooms? This salad now belongs to YOU, make sure to load it up with the veggies YOU like best.
What else can I do with a tray of Roasted Veggies?
- Make some guacamole, some slaw, heat up some tortillas and make tacos!
- Use them as the base for mini veggie frittatas….BAM, breakfast is DONE!
- Add them to veggie broth for a simple soup.
- Any salad will be greatly enhanced by adding roasted veggies.
- Build a nourish bowl with some greens, grains, the roasted veggies and some enchilada sauce.
- Bake a sweet potato, mash and then load it up with roasted veggies…then drizzle on this lemon tahini dressing.
All components of the salad can be made in advance and assembled when ready to serve.
Roasted Veggie Chopped Salad: More than just beautiful
One of the many things I like about this salad is how easy it is to prep, yet it looks so impressive. Pick a platter, and line it with plenty of greens. I used chopped romaine, but any greens, or even an assortment is just fine. Greens are full of vitamins, minerals, fiber and antioxidants making them a great choice for the base. Pairing greens with healthy fats in the tahini and avocado aid in the absorption of fat soluble vitamins like A, D, E and K.
I chose ingredients based on color, nutrition, texture and flavor….use my example as a guide and then OWN this salad and make it yours. Use what you have, or what you love. Use veggies that are in season or on sale. If you plan to serve this as a main meal—which you definitely should do, make sure there is some protein (if not garbanzos, substitute another type of bean or lentils; sunflower seeds can be swapped for another nut or seed). If you don’t like capers, maybe some artichoke hearts or pesto.
A beautiful and colorful presentation…because we eat with our eyes first!
Lemon Tahini Dressing, where you been hiding at? I make a couple (or more) jars of salad dressing every week. It’s my most essential meal prep—-a good dressing can transform and elevate everything. Oh, but a new kid in town has wiggled its way into my heart. Yeah, I’m totally crushing on this lemon tahini dressing. It’s light and creamy, so tasty I don’t feel like I need too much of it and I find it so refreshing during the warmer months. Right now, it’s all I need. I’m putting it on EVERYTHING. BONUS: healthy fats, calcium and amino acids…plus it helps with the absorption of other nutrients.
A light and refreshing lemon tahini dressing for this tasty salad.
Never forget that we eat with our eyes first. SERIOUSLY, when something looks appetizing, people tend to decide in advance that it’s going to taste good. This is an awesome way to get more veggie servings in. You don’t even have to be sneaky about it. This salad is obviously full of veggies, but with a beautiful and colorful presentation, your family and friends are more likely to try it and like it.
📖 Recipe
Roasted Veggie Chopped Salad
Rate this RecipeIngredients
Roasted Veggies:
- 2 cups roughly chopped broccoli
- 1 large red pepper chopped into approx. 1 ½ cups
- 1 lb. asparagus cut into 1” pieces
- 2 cups sliced baby bella mushrooms
- 1 Tablespoon olive oil
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground pepper
Salad:
- 1 large head romaine washed and chopped
- ¼ head red cabbage chopped
- 1 15.5 oz can garbanzo beans rinsed and drained
- ¼ cup sunflower seeds
- 2 Tablespoons capers
- 2 ripe avocados cubed
Dressing:
- ¼ cup tahini
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- 2 teaspoons maple syrup
- 1 clove garlic pressed
- ½ teaspoon coarse sea salt
- ½ teaspoon oregano
- ¼ teaspoon cumin
- 3-4 Tablespoons water
Instructions
Roast Veggies
- Preheat oven to 375.
- Line rimmed baking tray with unbleached parchment paper.
- Spread veggies on prepared pan in single layer.
- Drizzle with oil and sprinkle with salt and pepper.
- Roast for 20 minutes.
- Veggies can be made in advance and stored in an air tight container in the fridge for up to 5 days. Bring to room temp before making salad.
Make Dressing
- Make sure the tahini you’re using is thoroughly mixed before measuring.
- Add all ingredients, except water, to a small bowl and using a fork or whisk, mix until everything is well incorporated.
- Add the water 1 Tablespoon at a time until desired consistency.
- Dressing will stay good in air tight container in fridge for up to a week.
To Serve
- Spread romaine onto the bottom of a large platter. Line up remaining ingredients in rows, drizzle on dressing. Alternately, place all ingredients in a large bowl, pour ½ the dressing over and toss well.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
With the warm summer months on the way, we often eat salad for dinner. This is a great recipe for that. Full of roasted veggies. Healthy and delicious.
Debra Klein
So easy to make this one a complete meal. Hugely satisfying. Happy Summer!!
Daniela
What a gorgeous salad! I love that it’s packed with nutritious veggies and that you can pretty much clear your fridge while making it. I’m always looking for recipes that allow me to use all the little bits of leftover veggies hiding in the fridge. Garbanzo beans are my go-to protein for salads, so I will definitely add some of those!
Jenni LeBaron
I chuckled a little bit when I read the note about mushrooms. I happen to love mushrooms and the fella does not (more for me!) so this varied mix really works for us because we get to choose our favorites without any extra work! Such a great way to eat through our summer garden and mix things up each time too!
Marisa F. Stewart
What a beautiful salad. I love the fact that you can roast the veggies and then eat them later. Summer is a great time to have late dinners and this chopped salad would fit the bill. We have some tahini that I bought for another recipe – I’m making the dressing to go along with it.
Tracy
Now THIS is a chopped salad. Those roasted veggies – wow. This is so beautiful and so unique. Plus that lemon tahini dressing? Um I want that on everything. SO delicious, thank you!
Sean@Diversivore
Great – and versatile – idea! I love roast veggies but I tend to do them when I’m roasting something else, or when I’ve got a soup to make (etc.). Salad is something I don’t really think of when I make roasted veggies, but I’m going to now! I can see adapting this to all kinds of seasonal vegetables too. LOVE the dressing, and love how it just pulls everything together so nicely. I’ve been wanting to eat more heavily veg-centric meals so this is a welcome surprise. Cheers!
Trish Bozeman
Oh man. A tray of roasted veggies is dinner our house so often! I often just serve it with some rice and naan or some lentils but I love the idea of making a roasted veggie salad. GENIUS!
Debra Klein
Roasted Veg in cooking is like a LBD!
Debra Klein
Roasted Veg definitely elevates a simple meal…and absolutely love how this salad changes with the seasons.
Debra Klein
That’s the way I feel about the dressing….makes a great dip too.
Debra Klein
This dressing is awesome this time of year. so light and refreshing.
Debra Klein
Totally agree on the mushrooms….MORE FOR ME!!! When you roast different veggies each time, it’s like a different salad. I could, therefore, eat this every day!
Debra Klein
Like minds…..this is pretty much what I make once a week, as I clean out the fridge. It’s all good in here.
Dana
I don’t know how I’ve never thought to bring roasted veggies to a salad. This is genius. I love love love roasted veggies, but now that it’s summer, it’s nice to have something refreshing and crisp. BUT. This is so much better than just having your veggies raw with dip.
Debra Klein
Just one more tasty way to get your veggies in!
Una Dennehy
I love this recipe … it is a complete meal. I always make extra and only mix together what I need for a meal then use the rest the next day. It is the gift that keeps on giving!!
Happy Birthday Deb!! Hope you have a wonderful day.
Debra Klein
Thanks Una….so glad you are making this and enjoying. XoXo