Chopped Roasted Veggie Salad, Vegan and Gluten-Free

The best recipe for Chopped Roasted Veggie Salad
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!

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chopped roasted veggie salad vegan gluten free best recipe

Chopped Roasted Veggie Salad

The best recipe for Chopped Roasted Veggie Salad
Prep Time: 3 minutes
Roasting Time: 40 minutes
Total Time: 43 minutes
Course: Main Meal, Salad
Cuisine: American, Gluten Free, Vegan
Servings: 4
Calories: 486kcal
Cost: $10


  • 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


  • 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 🙂


Calories: 486kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.003g | Sodium: 632mg | Potassium: 1059mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1592IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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