Roasted Harvest Vegetable Salad

Roasted Harvest Vegetable Salad

Roasted Harvest Vegetable Salad.  Our Oven Roasted Harvest Vegetables are perfect for a main course or a side dish, but can also be the perfect ingredients for a delicious Roasted Harvest Vegetable Salad.  Quick, easy, nutritious and delicious.  Vegan, gluten free and diary free.

Roasted Harvest Vegetable Salad

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2-4 servings

Serving Size: 1 cup

Calories per serving: 218

Roasted Harvest Vegetable Salad

What a healthy, delicious option for lunch or dinner...fresh roasted vegetable salad topped with tangy dressing. Vegan, gluten free, dairy free


    Harvest Vegetables
  • 2 cups of frozen Harvest Vegetables (I used Organic Rustic Roots, which include red onion, parsnips, sweet potatoes, orange and yellow carrots).
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • 1 tsp granulated garlic
  • salt and pepper
  • Salad
  • 5 cups of mixed greens
  • 1/4 cup toasted pistachios
  • 1/4 cup dried cranberries
  • Lemon Mint Crème Dressing
  • 1/2 cup lemon juice
  • 4 cloves garlic
  • 1 tbsp. fresh mint
  • 2 tbsp. olive oil
  • 3 tbsp. raw cashews
  • pinch salt and pepper


    Harvest Vegetables
  1. Spread vegetables on large cookie sheet lined with parchment paper
  2. Drizzle olive oil and maple syrup
  3. Sprinkle salt, pepper, granulated garlic and mix vegetables.
  4. Bake at 400 degrees for 30 minutes, turning after 15 minutes
  5. Salad
  6. Toast pistachios in pan for 2 minutes, stirring frequently
  7. Toss roasted vegetables with salad greens.
  8. Add pistachios and cranberries.
  9. Top with Lemon Mint Creme Dressing or Dressing of your choice.


Lemon Mint Creme

Lemon Mint Roasted Harvest Vegetable Salad

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