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roasted vegetable salad

This is an easy go-to cheap lazy vegan meal. It's just roasted veg of your choice on top of greens. It can be completely customized with any other raw veggies you crave too!

Course Salad
Cuisine Mediterranean
Keyword salad dressing, salads, vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 large servings
Author Lauren Toyota

Ingredients

salad

  • cauliflower florets
  • diced purple potato
  • diced leek
  • olive oil
  • sea salt
  • ground black pepper
  • chili powder
  • dried oregano
  • chopped butter lettuce
  • baby spinach leaves
  • finely shredded red cabbage
  • pumpkin seeds
  • sunflower seeds
  • finely chopped sun-dried tomatoes

hummus dressing

  • prepared hummus
  • tahini
  • lemon juice
  • maple syrup
  • water
  • sea salt
  • ground black pepper

Instructions

  1. To roast the vegetables, preheat the oven to 425°F. 

  2. Place your diced vegetables on a baking sheet and toss with olive oil, sea salt, ground pepper, chili powder, and oregano or other spices of your choice. Roast for about 20 minutes or until browned and cooked through. Ensure to toss once during bake time.

  3. To make the dressing combine the ingredients together in a bowl with a whisk. You'll need to adjust acidity and sweetness to taste to get it to taste less like hummus. The essence of hummus will obviously be there but add enough tahini to smooth it out! This all depends on how much hummus you start with as well as the type of tahini you're using. Just add small amounts of water to the dressing to get it smooth and to your desired consistency as well. You can even add in apple cider vinegar if you don't have lemon juice but I prefer the freshness of lemon with the roasted vegetables. You can also experiment with adding hot sauce and/or fresh herbs as well. 

  4. To serve, combine your mixed greens. Add the warm roasted vegetables on top. Add pumpkin seeds, sunflower seeds, and sundried tomatoes or whatever toppings you like. Then drizzle dressing over top. 

Recipe Notes

Only dress what you'll eat immediately. Otherwise portion out the salads into individual meal sized containers to take to work or school throughout the week and keep dressing in a separate jar or container to add before you eat.