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: Roasting
  • Cuisine: American, Vegetarian


Roasted vegetable salad is vegan, gluten-free, and about to knock your socks off with flavor from the vibrant and flavorful homemade dressing!



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)
  • 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

  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 20-25 minutes, rotating pans halfway through, until vegetables are soft and creamy on the inside and slightly crisp on the outside.
  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.


  • 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, vegetables, lunch, dinner, healthy, gluten free, carb free, dairy free, whole30, meal prep

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