My fixation on roasted vegetables keeps growing and growing. So much so that I actually made a roasted vegetable salad that is made almost entirely out of roasted veggies. Well, I did throw in some cucumber, onions and olives in there to add some different textures and flavors. Then, of course, I drowned everything in my creamy spicy cashew sauce.
With so many wonderful ingredients, the roast vegetable salad turned out healthy, dairy-free, gluten-free, vegan, and flavorful. Plus it’s super easy to make. You basically chop vegetables, put some of them in the oven for a bit and then toss it all together. That’s it.
You can serve the salad as a side dish or have it for lunch as your main meal. It will be delicious either way.
Roasted Vegetable Salad Ingredients
You can roast any type of vegetable you have to make a roasted vegetable salad, but for this specific recipe, I roasted sweet potatoes, broccoli, peppers and some asparagus.
Here are all the things you will need to make the tasty salad:
- Sweet potatoes
- Creamy cashew sauce
For best results, remember to choose fresh, preferably in season vegetables. Those have the best flavor and are richest in beneficial nutrients. This salad would be perfect for fall when there’s an abundance of ripe, delicious, nutritious vegetables.
How To Roast Vegetables
Roasting vegetables might seem a bit intimidating, but it’s actually pretty easy. If you’ve done it once, you will know how to do it over, and over, and over again. Here’s how it goes:
- Preheat oven to 400F/200C.
- Wash, peel (if needed), and chop the vegetables that need roasting.
- Add vegetables to a large bowl and mix with olive oil or any type of oil you’d like and salt. Optionally you can add any type of flavor/seasoning.
- Toss the vegetables until completely covered with the oil and seasoning.
- Spread vegetables in a single layer onto a baking sheet lined with parchment paper.
- Depending on the size and type of the vegetable, let roast for anywhere between 10 and 50 minutes, flipping halfway through.
Your roasted vegetables are done!
What Vegetables Are Good For Roasting?
You can roast most vegetables you know. Because of how thin they are, I would avoid spinach, arugula or other leafy green as they would burn within 3-4 minutes. Here are some great options:
- Cruciferous vegetables: broccoli, Brussels sprouts, cauliflower
- Zucchini, eggplant and bell peppers, carrots
- Starchy vegetables like beets, pumpkins, butternut squash, sweet potatoes and potatoes
- Crunchy greens like asparagus or green beans
- Onions and garlic
Although, I do like my onions and garlic raw, just a personal, smelly preferance.
Different Roasting Times For Different Vegetables
Obviously different vegetables roast differenly. After 20 minutes of roasting one can be burned, while another one is still almost raw. Here are some roasting times at 400F/200C for different vegetables:
- chopped broccoli and cauliflower: 15-20 minutes
- sweet potatoes cut in wedges: around 30 minutes
- potatoes and and butternut squash: 35-40 minutes
- asparagus – 10-15 minutes
- bell peppers – 10-15 minutes
- carrots – 10-15 minutes
How To Make Roasted Vegetable Salad
Wash and chop the broccoli, asparagus and sweet potatoes into bite-sized pieces. Seed and cut the pepper in half.
Preheat oven to 400F /200C.
If you haven’t – soak cashews in hot water to make the cashew sauce for about 20 minutes.
Place sweet potatoes into a bowl and toss with olive oil, salt and, optionally, some chili powder for heat. Toss until all sweet potatoes are covered.
Spread sweet potatoes in a single layer onto a baking pan lined with parchment paper.
Repeat the process for the broccoli, asparagus and peppers (you can put all in the same bowl and spread onto the same sheetpan, since they have similar cooking times).
Bake the sweet potatoes for about 25-30 minutes, take out the other vegetables after about 10-15 minutes. Flip once halfway through. Make sure to check on your vegetables 5 minutes before the time is up, since different ovens can bake differently.
While the vegetables are roasting, chop the cucumber, the pitted olives and the onion.
Make the cashew sauce by blending soaked cashews, jalapenos, basil and garlic until super creamy.
Once all vegetables are roasted, let cool off for a few minutes.
Add everything to a bowl and toss.
How To Serve This Roasted Vegetable Salad
This salad is very, very versatile. It’s amazing on its own, but you can definitely serve it as a side dish with meat, shrimp or fish. If you leave out the sauce, you can build delicious bowls with beans, avocados, grilled chicken, hummus or tzatziki.
I hope you enjoy the salad as much as I do!
More Healthy Vegetable Recipes:
Roasted Vegetable Salad
Roasted broccoli, sweet potatoes, asparagus and peppers make it into this healthy roasted vegetable salad! Drizzled with spicy creamy cashew sauce this roast vegetable salad recipe is dairy-free, gluten-free and vegan. It's perfect for vegan lunch or as a vegetable side dish!
- 2 cups sweet potatoes, cut thinly into fries
- 2 cups broccoli florets, chopped
- 2 sweet peppers, cut in quarters
- 1 cup asparagus, chipped
- 2 tbsp olive oil
- Salt and pepper
- 1/3 cup cashews, soaked in hot water for 20 minutes
- 3 tbsp chopped basil
- 1 garlic clove
- 1 tbsp pickled jalapenos
- 1/4 cup water
For The Salad
- 2 cucumbers, chopped
- 1/4 cup chopped olives
- 1/3 cup chopped onion
- Wash and chop the broccoli, asparagus and sweet potatoes into bite-sized pieces. Seed and cut the pepper in quarters.
- Preheat oven to 400F /200C).
- If you haven't - soak cashews in hot water to make the cashew sauce for about 20 minutes.
- Place sweet potatoes into a bowl and toss with olive oil, salt and, optionally, some chili powder for heat. Toss until all sweet potatoes are covered.
- Spread sweet potatoes in a single layer onto a baking pan lined with parchment paper.
- Repeat the process for the broccoli, asparagus and peppers (you can put all in the same bowl and spread onto the same sheet pan, since they have similar cooking times).
- Bake the sweet potatoes for about 20-30 minutes. Take the other vegetables out in about 10-15 minutes. Flip once halfway through. Make sure to check on your vegetables 5 minutes before the time is up, since different ovens can bake differently.
- While the vegetables are roasting, chop the cucumber, the pitted olives and the onion.
- Make the cashew sauce by blending soaked cashews, jalapenos, basil and garlic until super creamy.
- Once all vegetables are roasted, let cool off for a few minutes.
- Add everything to a bowl and toss.
- Enjoy immediately!
Amount Per Serving: Calories: 394Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 382mgCarbohydrates: 54gFiber: 10gSugar: 14gProtein: 9g