Healthy and Hearty Roasted Vegetable Salad

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Hey, how has your week been so far? We are a rocking and a rolling over here. Monday was a busy day (it is typically our longest day), and Tuesday just flew by.

A few weeks ago, we picked up dinner at a restaurant called Sauce Pizza & Wine.  It is a place I used to frequent but had not been to in at least a few years. We ordered a delicious rosemary potato pizza (potato on pizza is amazing) and a roasted vegetable salad. Both the hubs and I adored the salad, and I knew I had to recreate it at home. The original salad used Brussel sprouts, but in my remake, I used asparagus. I am personally a huge Brussel sprout fan, but the hubs is not, so I wanted to use a vegetable we could both get behind. I also went with pumpkin seeds at the hubs suggestion, instead of walnuts the restaurant used.  I think any nut or seed you love would be great here though.

This salad is a delicious, hearty vegan meal that is awesome warm, or cold. The dressing is easy to make and uses only a handful of ingredients. This is also a great meal prep option, as you can make the dressing and roast the veggies in advance. That way, meal assembly can be done in minutes.

Roasted Vegetable Salad

Serves 3-4

Dressing:

Directions:  Combine all ingredients and mix well.  I like to add in a jar and shake, but you could also whisk in a bowl.

Roasted Vegetables:

  • 1 head cauliflower, washed and chopped
  • 2 cups (one small) butternut squash, diced
  • 1 bunch asparagus, washed and cut
  • A drizzle of olive oil
  • Salt and pepper

Directions: Preheat oven to 400. Lightly toss veggies in olive oil and season with salt and pepper (I do this right on a baking sheet to avoid additional dishes). Spread in a single layer on a baking sheet and bake for 30-40 minutes, flipping halfway through.

Remaining ingredients:

To assemble:  Place a bed of salad greens on a plate.  Top with roasted vegetables, a sprinkle of pumpkin seeds and dried cranberries.  Drizzle with dressing. 

Hope you enjoy this salad as much as we have. Let me know if you make it with any customizations, I always love hearing about new flavor combos to try. I personally think a little diced avocado would be great in this salad and will be trying that the next time I make it.

Hope you have a great day!

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65 thoughts on “Healthy and Hearty Roasted Vegetable Salad

  1. This is the kind of salad I could eat every. single. day. The vibrant color and the different textures and flavors is perfect!

  2. This salad looks so amazing! I would never have thought of including these components in a salad, but it truly makes sense. Thanks!

  3. This looks amazing. I am a big fan of recreating restaurants food at home. This is definitely going to be my next try. I just love it. Your pictures are also very tempting!

  4. A good one by the ingredients. Not difficult and as you said pre-prepare. I might see if the Walnuts go – but I’m not adverse to pumpkins seeds either. Looks delish – felt like – I wish the food would leap out and let me have a bite to taste ! LOL

  5. I love roasted veggie salads! They are so healthy and couldn’t be easier to do. I’m husband was just asking for more salads at dinner, so I’m trying this one. Thanks for sharing!

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