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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Accidental vegan salad

Accidental Vegan Roasted Vegetable Salad

Posted by: Ari Laing

Roasted vegetable salad of potatoes, brussels sprouts, and crisp haricots verts come together to form the perfect vegan and Whole30 salad! Serve with a homemade shallot dressing that goes well on everything!

recipe +-

Posted by: Ari Laing
Accidental vegan salad
Print Recipe
4.88 from 8 votes

Accidental Vegan Roasted Vegetable Salad

Roasted vegetable salad is vegan, gluten-free, and SO  vibrant from the flavorful homemade dressing! Made with roasted potatoes, brussels sprouts, and haricots verts (french string beans).
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: American, Vegetarian
Keyword: healthy salads, how to make homemade dressing, how to make salad gluten free, roasted vegetable salad, roasted vegetable salad gluten free and vegan, vegan salad, vegan salad dressing, vegetarian salad, vegetarian salad dressing
Servings: 6 -8 servings
Calories: 226kcal
Author: Ari Laing


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.
    potatoes cubed on a baking sheet with olive oil salt and 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.
    vegan roasted vegetable salad

For the dressing

  • Place all dressing ingredients in a glass jar with lid, seal, then shake.


Sodium: 875mg | Sugar: 3.7g | Fiber: 6.3g | Calories: 226kcal | Saturated Fat: 2.5g | Fat: 17.3g | Protein: 4.6g | Carbohydrates: 18.1g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!