I wouldn’t say I go out of my way to make meals vegan or gluten free, but when it happens it’s definitely an added bonus. Throw in the terms easy, meal prep, and filling and we’ve got ourselves a winner that will show up again and again on the Well Seasoned menu rotation. Say hello to my perfect accidental vegan roasted vegetable salad. It’s filled with roasted potatoes, brussels sprouts, and crisp fresh haricots verts (french string beans). I hear you, it may not sound like much, but when you pair it with my killer dressing, well… it’s next level.
Can I use other vegetables in this salad?
Use whatever you’ve got on hand. In that way, this salad is really just a vessel to let the dressing shine. But to be honest, there’s something magical about the combination of these 3 specific veggies that just works. The roasted brussels sprouts become almost creamy, the potatoes with a similar texture help keep me full for a longer period of time, and the quickly-blanched haricots verts add the most lovely crunch.
Be sure to try our Green Bean Salad next, it has similar ingredients, but is piled high with Kalamata olives, red onion, and feta!
How far in advance can I make this salad?
I like to make a huge double batch on a Sunday afternoon and serve it for lunch for a whole week (yes, you read that right!). It holds up remarkably well – it’s just roasted veggies, after all – and is delicious cold, room temperature, or hot, so you can enjoy it any way you like. Besides, eating roasted vegetables all week long is good for you!
Nevertheless, if you’re concerned it won’t be filling enough add some pulled rotisserie chicken (makes meal prep SO easy!). I bet this would also be delicious with sliced steak or shrimp!
Can I switch out the dressing?
Yes, but guys what I’m trying to tell you is this dressing is life changing. Sorry for yelling, but it’s the main attraction! The roasted vegetable salad is first and foremost a platform for eating delicious veggies with an epic dressing!
If you don’t want to make your own dressing (I promise it’s quick and pain free!) you could drizzle on some tahini and lemon juice or even just balsamic vinegar and quality olive oil. Both are great options but lack the punch that this homemade dressing brings! Try it once and I promise you’ll be sold.
Are roasted vegetables dinner party worthy?
This is what I strive for ALL of my dishes to be! This would be wonderful as the only – ONLY – vegetable side dish at a party! And again, it’s make ahead-friendly which means all you have to worry about is serving a warm entrée. How amazing is that?
Please give this salad a try. Eating vegetables never tasted this good!
If you make this Roasted Vegetable Salad recipe, please let me know by leaving a review below!
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More vegetarian recipes to try!
- Warm brussels sprout slaw with Asian vinaigrette
- Spanakopita spirals
- Deconstructed falafel sandwich
- Chickpea Patties
- Grilled Eggplant Skewers
Tell Us What You Think!
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35-Minute Roasted Vegetable Salad with Shallot Dressing
Equipment
Ingredients
For the dressing
- ½ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1½ Tbsp Dijon mustard
- 3 Tbsp shallots, minced
- 2 Tbsp fresh dill, finely chopped
- 1 tsp Kosher salt
- ½ tsp fresh black pepper
For the salad
- 1 lb Brussels sprouts, end trimmed, sprouts halved
- 1 lb Yukon gold potatoes, or other small/baby potatoes, sliced in half (approximately ½" pieces)
- ½-1 lb haricots verts, or regular string beans
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Make the shallot dressing. Preheat oven to 375F. Place ½ cup olive oil, 2 Tbsp red wine vinegar, 1½ Tbsp Dijon mustard, 3 Tbsp finely chopped shallots, 2 Tbsp chopped dill, 1 tsp Kosher salt, and ½ tsp black pepper in a glass jar with lid. Seal tighyly, then shake. Taste and adjust seasoning as needed. Set aside.
- Prepare the Brussels sprouts. Line two baking sheets with parchment. Place halved Brussels sprouts cut side down on one baking sheet. Drizzle with 2 Tbsp olive oil, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Prepare the potatoes. Put potatoes cut side down on the other baking sheet. Drizzle with 2 Tbsp olive oil, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
- Roast the veggies. Bake both trays of vegetables for 25-35 minutes, rotating pans halfway through, until vegetables are soft and creamy on the inside and slightly crisp on the outside. Cooking time will vary based on thickness and size of veggies.
- Cook the string beans. Meanwhile, bring a large pot of water to a boil, then add 1 Tbsp Kosher salt. Cook haricots verts for 3 minutes, then immediately drain and place into an ice bath (a large bowl filled with ice and cold water) to stop the cooking process — this keeps your veggies crisp!
- Chop into bite-size pieces. After 5 minutes, drain haricots verts and chop into smaller 1" pieces.
- Assemble, then serve. Mix Brussels sprouts, potatoes, and haricots verts in a large bowl. Serve with dressing on the side. Enjoy warm, room temperature, or cold.
OK, I liked this recipe. Here is what I found:
A pound of beans is too much. I would have been happier with half as many.
The Brussel sprouts needed more time in the oven. At 25 minutes, they were close, but an additional 10 minutes would have been better for texture and carmalizing.
Dressing was good in my opinion. But my wife was not impressed saying the dressing was too tart and the combo of these three veggies, although good on their own, didn’t work well together. I got the last laugh as a friend dropped by near dinner time and she loved it!
Since I do like it, I have my lunches made for the whole week!
Thanks so much for this feedback, Kurt! I totally hear you on the beans and will make an adjustment in the recipe. I have 1 little kid who like to pick out the beans and eat them, so it never feels like too much on this end, but relative to the other veggies… I get it! The brussels sprouts cooking time totally depends on how thick they are and the size I think. But I’m glad you made the call to leave them in longer, I love them when they’re super tender.
We are OBSESSED with this dressing and put it on literally everything. Glad you and your friend enjoyed it. Hope your lunches kept you satisfied all week long!
Loved this!! Was a total hit at my dinner party last night. My potatoes needed a little longer than the brussel sprouts in the oven. I made a pound of green beans but I only put 1/2 in the salad but that’s okay I’m happy to have left overs! The dressing was super delish! Can’t wait to use it with my left over green beans 🙂
Ahh so happy to hear this! Yes, it makes a lot of string beans, we don’t always use them all. But my little kiddo is there to help by picking out the string beans and eating them plain lol. Isn’t that dressing FANTASTIC?!? So glad you loved!! Thanks for leaving feedback, so appreciated! xo
The dressing. Oh, the dressing! This dressing elevates simple roasted vegetables into something special. I made this to be my lunch at work all week and it came together quickly and easily.
We love that dressing!!! Takes otherwise humble ingredients and turns them into something I actually crave. So glad you love too! xo, Ari
Hello Ari-
As I sit here enjoying this salad on day 2 with a soft boiled egg and jarred tuna in olive oil (and a glass of wine), I’m in perfect dinner heaven. It’s everything I want in a recipe that can reinvent itself for days with a dressing I will forever be making. Merci!
Liz, you are my people! This is my idea of a perfect dinner. Cheers! xo, Ari