Name: Chopped Roasted Veggie Salad
Prep time: 3 min
Total time: 43 min
Ingredients: 1 bunch asparagus (ends trimmed and chopped into thirds); 3 large or 6 small portabello mushrooms; 1 zucchini (cut into bite sized pieces); 3 scallions (chopped); 2 ripe avocados (peeled and cubed); 2 head romaine lettuce (chopped); 1 can cannellini beans (drained and rinsed); 1 cup frozen corn (thawed); extra virgin olive oil; Dressing:; 2 tablespoons fresh lime juice; 2 tablespoons rice wine vinegar; 1/2 shallot (finely chopped); 2 teaspoons dijon mustard; 2 teaspoons raw honey; 1 teaspoon sea salt; 1/2 cup extra virgin olive oil; fresh ground pepper to taste

The best recipe for Chopped Roasted Veggie Salad

Jump to Recipe Print Recipe

chopped roasted veggie salad vegan gluten free best recipe

Umm…quite possibly one of the best salads I’ve ever made!

The combination of warm roasted veggies, avocados and cannellini beans make this a meal-worthy salad! Served on a bed of crisp romaine lettuce and savory dressing this salad will be a new summertime favorite!

chopped roasted veggie salad vegan gluten free recipe

Adapted from www.pamelasalzman.com

Chopped Roasted Veggie Salad

The best recipe for Chopped Roasted Veggie Salad

Print Recipe Pin Recipe Rate Recipe

Prep Time: 3

Roasting Time: 40

Total Time: 43

Course: Main Meal, Salad

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 486kcal

Cost: $10

Ingredients

1 bunch asparagus ends trimmed and chopped into thirds
3 large or 6 small portabello mushrooms
1 zucchini cut into bite sized pieces
3 scallions chopped
2 ripe avocados peeled and cubed
2 head romaine lettuce chopped
1 can cannellini beans drained and rinsed
1 cup frozen corn thawed
extra virgin olive oil
Dressing:
2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
1/2 shallot finely chopped
2 teaspoons dijon mustard
2 teaspoons raw honey
1 teaspoon sea salt
1/2 cup extra virgin olive oil
fresh ground pepper to taste

Instructions

Place asparagus, portabello mushrooms and zucchini on a roasting pan, drizzle with olive oil.
Roast in a 375 degree oven for 30-40 minutes or until lightly browned.
Meanwhile, add lime juice, vinegar, dijon mustard, honey and sea salt into a bowl. Slowly add olive oil and whisk together until emulsified. Stir in chopped shallots and fresh ground pepper.
Arrange chopped romaine onto a large serving dish.
When vegetables are perfectly roasted, remove them from the oven and add to a large bowl with avocado, corn, beans and scallions.
Pour dressing on top and mix until all vegetables are well coated, place on top of chopped romaine lettuce.
Enjoy 🙂

Nutrition

Tried this recipe?Let us know how it was!

Author
Recent Posts

Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

Latest posts by Cristina Cavanaugh RD LDN (see all)