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Roasted Vegetable Salad
A colorful salad full of fresh organic roasted vegetables is an amazing meal. Packed with surprising flavors and topped with a vegan spicy mustard dressing.
Course
Salads, Sides
Keyword
easy salad, roasted vegetable salad, vegetable salad
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Calories
236
kcal
Author
Vegan Gluten Free Life
Ingredients
Salad Stuff Ingredients
1
container
organic salad mix
4
cups
broccoli florets
4
cups
cherry tomatoes
4
cups
peppers
sliced
4
cups
yellow zucchini
sliced
4
cups
leeks
sliced
4
garlic cloves
sliced
1/2
cup
garbanzo beans
Spicy Mustard Dressing Ingredients
1/4
cup
vegan mayo
1
tbsp
vegan sweet mustard
1
tbsp
apple cider vinegar
1/2
tsp
Sriracha
1/2
fresh lemon
Instructions
Roast Vegetables
Preheat oven to 450 degrees.
Wash all vegetables.
Place dried cut up vegetables on foil lined baking sheet.
Drizzle organic olive oil over vegetables.
Add salt and organic herbs as desired.
Place vegetable filled baking sheet in center of oven.
Cook vegetable until golden brown. Broil lightly if desired.
Replace oil with vegetable broth if preferred. Will not brown the same but still delicious.
Spicy Mustard Dressing
In medium bowl combine all ingredients.
Whisk ingredients until fully blended.
Refrigerate for up to 5 days in closed container.
Nutrition
Serving:
1
g
|
Calories:
236
kcal
|
Carbohydrates:
32
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
182
mg
|
Potassium:
1277
mg
|
Fiber:
8
g
|
Sugar:
15
g
|
Vitamin A:
2858
IU
|
Vitamin C:
265
mg
|
Calcium:
120
mg
|
Iron:
4
mg