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.
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 MONEY. 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, please let me know by leaving a review below!
Looking for more vegetarian recipes? Check out some of my favorites below!
Accidental Vegan Roasted Vegetable Salad
For the salad
- 1 lb brussels sprouts end trimmed, sprouts halved
- 1 lb baby 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
For the dressing
- ½ cup olive oil
- 2 Tbsp red wine vinegar
- 1 ½ Tbsp dijon mustard
- 3 Tbsp shallots minced
- 2 Tbsp dill minced
- 1 tsp kosher salt
- ½ tsp fresh black pepper
For the salad
- Preheat oven to 375 F. 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.
- 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.
- 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.
- 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!
- After 5 minutes, drain haricots verts and chop into smaller 1″ pieces.
- Mix brussels sprouts, potatoes, and haricots verts together then place in a large serving platter. Serve with dressing on the side. Serve warm, room temperature, or cold.
For the dressing
- Place all dressing ingredients in a glass jar with lid, seal, then shake.