Courtney Johnson . Nov 2 . 3 years ago Share Post

Roasted Vegetable Salad with Vegan Green Godess Dressing

@cokocooks

I am not kidding when I say this is the best salad I have ever made. The combination of all the seasonal vegetables along with that roasted flavor is heavenly. It has a slight sweetness from the squash, sweet potatoes, and carrots. Then the burst of flavor from the tomatoes adds a little tang. I think my favorite part of salad is the crunch from the pistachios. It is such a nourishing and satisfying salad.

Ingredients for Fall Roasted Veggie salad

Fall Roasted Salad without dressing

This salad can be served with a variety of dressings depending on what your in the mood for or preference. You could do a balsamic vinaigrette for some extra tang or even a honey mustard with some additional sweetness. A simple olive oil and lemon juice dressing would be perfect with the wide assortment of veggies. An avocado dressing would be great if you wanted a buttery creaminess. I decided to top mine with a vegan green goddess dressing. Let me just start by saying how obsessed I am with the dressing! I could eat it on everything. It has a super fresh flavor with the herbs, but I also love the salty bite it adds to the salad. It is a healthier dressing that gets a little fats from cashew butter, but the base is chickpeas. I promise you would never know, and they add great texture with a little extra protein. I always make sure to make a big batch of this ranch to have on hand, and I can’t wait for y’all to try it.

Level up this salt with feta or parmesan for some saltiness, avocado if you are not using the avocado dressing, edamame or chickpeas to add some texture and bulk it up, or some chicken/beef if you wanted to make it a main meal with some additional protein. You can make it what you want, but the base will not disappoint you. It does take time to roast those veggies but I promise you it is worth it.

Fall Roasted Salad mixed and plated

Not only does this roasted vegetable salad taste amazing, but it looks beautiful. It would be the ideal salad to bring to a gathering and impress your friends and family. This fresh meal or side dish will be on repeat all fall and winter long and I hope it provides you a delicious healthy lunch or dinner as well! For another salad recipe be sure to check out my grilled chicken salad with pretzel croutons.

Plate of Fall Roasted Salad

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Fall Salad with Roasted Vegetables

A salad with seasonal roasted vegetables, pistachios, and fresh herbs.

Prep Time 20

Cook Time 45

Servings

Calories 300kcal

Ingredients

1 large carrot peeled in large strips and roasted
2 small Japanese sweet potatoes
2 delicata squashes chopped and roasted
1 small bunch fresh parsley
1 pint cherry tomatoes
1/2 cup roasted pistachios
1/2-1 large head cauliflower I like a lot of cauliflower
1 8 oz bag fresh spinach or arugula
salt and pepper to taste
Optional: Avocado, parmesan, feta, chicken, chickpeas or edamame

Vegan Green Godess Ranch

1 can chickpeas drained and rinsed
1/2 cup creamy cashew butter
1 1/3 cup almond milk
4 tsp lemon juice
1 small bunch parsley
1 cup Mixed Fresh herbs: Mint, dill, cilantro
3 tbsp chives
2 large garlic cloves
salt to taste

Instructions

Chop and roast delicata squash, sweet potato, peeled carrot, and cauliflower in a 400 degree oven for 25-45 min depending on the vegetable. I use parchment paper on my roasting pan but if not be sure to spray the pan with oil. Keep an eye on the veggies and flip them after about 20 minutes. The carrots will cook very quickly due to the thinness (about 10-15 min). They are done when they start the brown
Add spinach or arugula to a large bowl.
Half or quarter the cherry tomatoes and add the salad bowl.
After the roasted veggies have cooled add them to the salad.
Top with pistachios and salt and pepper.

Green Godess Ranch

In a bowl mix the almonds milk and lemon juice, and allow to set for about 10 minutes. It will start to curdle to make a vegan buttermilk.
Then add all the ingredients to a blender. Blend till smooth.
Keep dressing in a airtight container in the fridge.