Spiced Roasted Vegetable Salad – Everyday Healthy Recipes


This Roasted Vegetable Salad with a hint of citrus is full of warmth and spice. It’s delicious served with a zesty, creamy orange salad dressing and makes a great alternative to mashed potatoes or traditional vegetable sides. Both cosy and elegant it’s perfect for the holiday season!

Top down view of roasted vegetable salad on large plate.

This Roasted Vegetable Salad features perfectly roasted, spiced veggies coated in a sweet and zesty orange dressing for a vibrant dish that’s perfect for Thanksgiving but can be also enjoyed throughout autumn and winter. This warm vegetable salad is colourful, versatile and great for sharing!

Roasted vegetable salad ingredients and substitutions

  • Sweet potato.
  • Squash: I used a combination of butternut squash and acorn squash, but you can use any winter squash.
  • Celery root/celeriac: this vegetable tastes fantastic when roasted (you might also like this celery root salad).
  • Red onion: I chose it for colour as well as its sweet flavour but you can use brown or white onion instead if you prefer. Alternatively use 3-4 shallots, peeled and halved lengthwise.
  • Cumin: adds warmth.
  • Coriander: carries a hint of citrus.
  • Paprika: you can use sweet paprika alone or in combination with hot and/or smoked.
  • Sumac: offers a little sourness.
  • Cilantro/fresh coriander: adds freshness.
  • Pomegranate seeds: juicy and refreshing, the perfect garnish for spiced roasted vegetables. You could also add a handful of toasted and chopped pecans.
  • Salad leaves: for serving (optional).
  • Orange salad dressing: plus, optionally, a little lemon juice.
Ingredients for making roasted veggie salad in individual dishes.
Roasted vegetable salad ingredients.

What other vegetables can be used

I recommend using root vegetables, such as carrot, parsnip, rutabaga/swede, turnip or fennel, as they are all delicious roasted (and so versatile you can even put them in a soup!). If you would like to use beets I recommend preparing them separately as they stain (though you can roast them together with the other vegetables).

This roasted vegetable salad could also include other veggies, such as cauliflower, zucchini and kohlrabi.

Do I have to peel the vegetables

Not necessarily. For me personally the rind of the squash (prepared this way) is a little tough so I prefer to peel all the vegetables for this salad. But you don’t have to, though make sure you scrub the celery root thoroughly to remove any soil.

Should I turn the vegetables over during roasting

You can, but you don’t have to. If you don’t turn them over one side will typically be a little darker and more caramelised than the others (this adds flavour and is how I like to roast my vegetables).

If you turn them over halfway through roasting the vegetables will be cooked more evenly. Use the method that suits you.

Equipment you’ll need

Large mixing bowl: for coating the vegetables in the spices and oil.

Large baking sheet and parchment paper: for roasting the vegetables.

Shallow large bowl: for serving the salad.

Step-by-step recipe instructions

1.Preheat the oven to 400F/ 200C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.

Cut vegetables: Peel then cut the vegetables (except the onion) into similar size chunks. Place in a large mixing bowl.

Peeled cubed vegetables in large wooden bowl.

2. Season vegetables: Add the spices, seasoning and oil. Stir until thoroughly coated.

3. Prepare for roasting: Arrange on top of your baking sheet in a single layer ideally without touching one another (so they cook evenly). Add the onion wedges and brush the tops with a little oil (you can combine ½ tablespoon of oil with the leftover spice mixture in your bowl and use that).

Spiced cubed vegetables on baking sheet.

4. Roast vegetables: Roast the vegetables in the centre of the oven for about 40 minutes or until tender. After half an hour check if the onions are ready to come out, remove from the oven if necessary and roast the remaining vegetables for another 10 minutes or so.

Roasted spiced vegetable pieces on top of baking sheet with parchment.

5. Rest vegetables: Remove from the oven and set aside for 5 minutes (or cool completely if you prefer).

6. Assemble roasted vegetable salad: Line the bottom of your serving dish with a handful of salad leaves (optional) and add the roasted vegetables. Drizzle over 3-4 tablespoons of creamy orange dressing and a little lemon juice (for added tartness, but this is optional). Scatter the cilantro and pomegranate seeds over the top and serve!

How to serve roast vegetable salad

In my opinion this salad tastes best served warm, which is why I recommend ‘resting’ the vegetables for a few minutes to cool them a little before serving.  If you prefer to cool the vegetables completely that’s fine too, though you should assemble and serve the salad the same day. Add the dressing just before serving.

I do not recommend refrigerating the vegetables before serving (so don’t roast them too far in advance) as they will no longer be at their best and your salad will feel a bit like a leftovers dish. (The orange dressing, however, should be made in advance).

Although I love this salad with orange dressing it can also be served with other creamy sauces including ranch, vegan caesar or blackberry. I do not recommend serving it with vinaigrettes (more suitable for raw greens salads) as the dressing has to match the robust character of the salad.

This salad is an ideal accompaniment to Thanksgiving turkey!

Other holiday salad recipes you might like include creamy brussels sprout slaw and festive coleslaw salad.

Side view of salad with roasted vegetables and creamy dressing .

Variations

As a meal: This roasted veggie salad can be easily turned into a delicious vegetarian meal served alongside rice or couscous. For a non-vegetarian meal idea serve with grilled chicken.

With leftovers: It is perfect served the next day with Thanksgiving leftovers such as turkey or ham.

As a side: You can also serve the vegetables straight from the oven as a side dish.

Top tips

  • Make sure your vegetable pieces are not too small (they will shrink a little as they roast), but not too large either – aim for bite size pieces.
  • Do not overcrowd your baking sheet or the vegetables won’t cook evenly.
  • Do not coat the onion in the spice mixture along with the other vegetables as the wedges will fall apart as you stir (if the wedges hold their shape they will retain moisture and won’t dry out in the oven). It’s better to prepare the onions separately.
  • Best served warm with orange salad dressing. You can serve this salad once the vegetables have cooled though make sure they are at least room temperature (I do not recommend refrigerating them before serving). Add the dressing (which should be made in advance) just before serving.
  • Leftover roasted vegetable salad can be refrigerated, covered, for up to 1-2 days (you may need to discard the salad leaves if present). For best results bring up to room temperature or microwave briefly to help the veggies release more flavour before serving.
  • Not suitable for freezing.

More roasted vegetable recipes you might like

Check out also these other easy, delicious sides and salads!

Keep in touch!

If you make this roasted vegetable salad I’d love to know what you thought. Let me know in the comments below, thanks:)

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Top down view of roasted vegetable salad on large plate.

Spiced Roasted Vegetable Salad

This Roasted Vegetable Salad with a hint of citrus is full of warmth and spice. It’s delicious served with a zesty, creamy orange salad dressing and makes a great alternative to mashed potatoes or traditional vegetable sides.

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Course: Dinner, Lunch

Cuisine: vegetarian

Prep Time: 10 minutes

Cook Time: 40 minutes

Resting time: 5 minutes

Total Time: 55 minutes

Servings: 5 servings

Calories: 194kcal

Instructions

  • Preheat the oven to 400F/ 200C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.

  • Cut vegetables: Peel then cut the vegetables (except the onion) into similar size chunks.

  • Season vegetables: Place in a large mixing bowl, add the spices, seasoning and oil. Stir until thoroughly coated.

  • Prepare for roasting: Arrange on top of your baking sheet in a single layer ideally without touching one another (so they cook evenly). Add the onion wedges and brush the tops with a little oil (you can combine ½ tablespoon of oil with the leftover spice mixture in your bowl and use that).

  • Roast vegetables: Roast the vegetables in the centre of the oven for about 40 minutes or until tender. After half an hour check if the onions are ready to come out, remove from the oven if necessary and roast the remaining vegetables for another 10 minutes or so.

  • Rest vegetables: Remove from the oven and set aside for 5 minutes (or cool completely if you prefer).

  • Assemble roasted vegetable salad: Line the bottom of your serving dish with a handful of salad leaves (optional) and add the roasted vegetables. Drizzle over 3-4 tablespoons of the *orange dressing and (optionally) a little lemon juice. Scatter the cilantro and pomegranate seeds over the top and serve!

Notes

  • Make sure your vegetable pieces are not too small (they will shrink a little as they roast), but not too large either – aim for bite size pieces.
  • Do not overcrowd your baking sheet or the vegetables won’t cook evenly.
  • Do not coat the onion in the spice mixture along with the other vegetables as the wedges will fall apart as you stir (if the wedges hold their shape they will retain moisture and won’t dry out in the oven). It’s better to prepare the onions separately.
  • Best served warm. You can serve this salad once the vegetables have cooled though make sure they are at least room temperature (I do not recommend refrigerating them before serving). Add the dressing (which should be made in advance) just before serving.
  • Leftover roasted vegetable salad can be refrigerated, covered, for up to 1-2 days (you may need to discard the salad leaves if present). For best results bring up to room temperature or microwave briefly to help the veggies release more flavour before serving.
  • Not suitable for freezing.
  • Nutritional information was calculated for the salad alone (without the dressing). Preparation time does not include the time needed to make the dressing.

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 88mg | Potassium: 747mg | Fiber: 6g | Sugar: 9g | Vitamin A: 17202IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance’s instructions and adjust the temperature accordingly.





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