This roasted vegetable salad is easy to make, vegan, healthy, and gluten-free! It's seasoned with a balsamic dressing, and it can be served warm or cold!
Why you will love this recipe
- This roasted vegetable salad is vegan and gluten-free.
- You can eat this salad warm or cold.
- It's easy to make.
- You can eat it as a main dish for a plant-based meal or as a side dish.
Ingredients for this recipe
Spinach: We've used baby spinach leaves.
Butternut squash: Cut into cubes.
Onion: Cut into half-moons.
Zucchini: Cut into half-moons.
Broccoli: Cut into florets.
Cherry Tomatoes: Cut in halves.
Quinoa: Use your favorite one.
Seasoning: Season the roasted vegetables with olive oil, salt, black pepper, and garlic powder.
Dressing: A combination of salt, black pepper, olive oil, and balsamic vinegar.
Seeds: Garnish your salad with some pumpkin seeds and sunflower seeds.
How to make this recipe
Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.
Add the pumpkin, onion, zucchini, broccoli, and cherry tomatoes to a baking tray. Season with olive oil, garlic powder, salt, and pepper, and combine everything. Bake for 30 minutes or until tender.
While the vegetables are baking, cook the quinoa according to package instructions and mix the dressing ingredients into a small bowl.
To assemble the salad:
- Add a bed of spinach leaves on a plate or serving bowl.
- Next, add the quinoa and roasted vegetables on top of the spinach.
- Then, add the dressing on top and garnish with pumpkin seeds and sunflower seeds.
Recipe variations and substitutions
This vegetable salad is super versatile! You can add more ingredients or make some substitutions, here you can find some examples:
- Add chicken, beef, tuna, or salmon for more protein and for a non-vegan version.
- Add crumbled feta cheese or vegan feta.
- Substitute the spinach leaves with lettuce or mix greens.
- Substitute the balsamic dressing with a tahini dressing.
- Add mushrooms, bell peppers, carrots, cauliflower, or Brussel sprouts.
Tips for making this recipe
- Cut the veggies into different shapes: Cutting the vegetables in different ways adds texture to the salad, making it look more yummy.
- Add dressing: Ensure you only add the dressing when serving. This way, your salad won't get soggy.
- Storage: Store the roasted vegetables in an airtight container for up to 5 days in the fridge.
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Roasted Vegetable Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings as a side 1x
- Category: Side
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
This roasted vegetable salad is hearty, healthy, and easy to make! Plus, it's vegan, gluten-free, and can be served warm or cold.
Ingredients
Roasted Vegetable Ingredients
- 5 oz baby spinach leaves (120 g)
- 4 oz butternut squash, cut into cubes (100 g)
- 4 oz onion, cut into half-moons (100 g)
- 4 oz zucchini, cut into half-moons (100 g)
- 4 oz broccoli, cut into florets (100 g)
- 4 oz cherry tomatoes, cut into halves (100 g)
- 1 pinch salt
- 1 pinch black pepper
- ¼ tsp garlic powder
- 2 tbsp olive oil
- 1 cup cooked quinoa (125 g)
- sunflower seeds or pumpkin seeds to garnish
Dressing Ingredients
- 5 tbsp olive oil (60 ml)
- 2 tbsp balsamic vinegar (30 ml)
- ¼ tsp salt
- black pepper to taste
Instructions
- Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.
- Add the pumpkin, onion, zucchini, broccoli, and cherry tomatoes to a baking tray. Season with olive oil, garlic powder, salt, and pepper, and combine everything.
- Bake for 30 minutes or until tender.
- While the vegetables are baking, cook the quinoa according to package instructions and mix the dressing ingredients into a small bowl.
- To assemble the salad, add a bed of spinach leaves on a plate or serving bowl, then add the quinoa and roasted vegetables on top of the spinach. Finally, add the dressing on top and garnish with pumpkin seeds and sunflower seeds.
Notes
Cut the veggies into different shapes: Cutting the vegetables in different ways adds texture to the salad, making it look more yummy.
Add dressing: Ensure you only add the dressing when serving. This way, your salad won't get soggy.
Storage: Store the roasted vegetables in an airtight container for up to 5 days in the fridge.
Keywords: roasted vegetable salad, vegan roasted vegetable salad
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