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Accidental vegan salad

Accidental Vegan Roasted Vegetable Salad

  • Author: ari | well seasoned
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Category: Lunch, Dinner
  • Method: Roasted
  • Cuisine: American, Vegetarian

Description

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).


Scale

Ingredients

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)
  • ½1 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

Instructions

For the salad

  1. Preheat oven to 375 F. Line two baking sheets with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. After 5 minutes, drain haricots verts and chop into smaller 1″ pieces.
  7. 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

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


Nutrition

  • Calories: 226
  • Sugar: 3.7g
  • Sodium: 875mg
  • Fat: 17.3
  • Saturated Fat: 2.5g
  • Carbohydrates: 18.1g
  • Fiber: 6.3g
  • Protein: 4.6g
  • Cholesterol: 0mg

Keywords: vegetarian salad, healthy salads, how to make salad gluten free, how to make homemade dressing, vegan salad, vegan salad dressing, vegetarian salad dressing, roasted vegetable salad gluten free and vegan, roasted vegetable salad

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