Roasted Green Vegan Salad Recipe

If there’s one salad I dream about all year long, it’s this Roasted Green Vegan Salad! A riot of green veggies with fluffy quinoa, buttery toasted almonds, creamy avocado, and a citrusy, herby dressing—it manages to be fresh, hearty, and incredibly satisfying at the same time. Whether you’re prepping it as a meal-worthy lunch or serving it as a glowing side, this is the salad that’ll make even the biggest skeptics say, “Wait, is this really vegan?!”

Ingredients You’ll Need

This gorgeous Roasted Green Vegan Salad revolves around simple whole foods—a medley of fresh greens, nutty quinoa, and a bold, tangy dressing. Every ingredient brings its own special touch, from color and crunch to flavor and nourishment.

• Quinoa: The protein-packed base, fluffy and slightly nutty, making every forkful satisfying.
• Broccoli: Roasting brings out the broccoli’s natural sweetness and adds lovely crispy edges.
• Asparagus: Tender but toothsome, it lends a hint of earthiness and that unmistakable “springy” flavor.
• Zucchini (Courgette): Sliced and roasted for a mellow, caramelized bite.
• Frozen Peas or Petit Pois: Quick to cook and bursting with natural sweetness and pop.
• Mixed Salad Leaves: Provides a cool, crisp base—choose a variety for extra color and nutrition.
• Almonds: Toasted until golden for extra crunch and a buttery finish.
• Avocado: Creamy, dreamy, and utterly essential for that silken texture.
• Spring Onions (Scallions): Adds a fresh, oniony bite that’s not overwhelming.
• Olive Oil: The heart of the bright, luscious dressing.
• Lemon (zest and flesh): Lifts everything with tang and citrusy aroma—use only the juicy flesh, not the bitter pith.
• Basil, Mint, or Both: Adds an unmistakably fresh, herbal twist—use whichever you love most.
• Garlic: Just the right hit of savoriness in the dressing.
• Salt and Pepper: Absolutely essential for waking up all those flavors.

Variations

Part of the beauty of the Roasted Green Vegan Salad is its flexibility! Don’t be afraid to swap ingredients or tailor it to suit your cravings, what’s in season, or any dietary needs—it’s nearly impossible to go wrong here.

• Swap the Quinoa: Use orzo, farro, brown rice, or your favorite hearty grain for a fun twist and different texture.
• Alternate Veggies: Try green beans, sugar snap peas, or even roasted Brussels sprouts in place of (or alongside) the broccoli and zucchini.
• Add Cheese: Toss in vegan almond feta or crumbled vegan cheese if you want that blissful, creamy tang.
• Boost the Protein: Add roasted chickpeas, edamame, or a sprinkle of hemp hearts for extra staying power.

How to Make Roasted Green Vegan Salad

Step 1: Cook the Quinoa

Start by giving your quinoa a thorough rinse—this helps remove any bitterness. Cook it gently with a pinch of salt and just enough water, then let it finish off in its own steam. This hands-off approach lets every grain stay perfectly fluffy and light. Let your quinoa cool completely before assembling the salad for the best texture.

Step 2: Prep the Veggies

Divide your broccoli into bite-sized florets, trim the asparagus (snapping off the woody ends is oddly satisfying!), and slice your zucchini into thin half-moons. Everything should be prepped around the same size for even roasting and gorgeous presentation.

Step 3: Roast the Green Veggies

Set your oven nice and hot—220° C (428° F)—then toss broccoli, zucchini, and asparagus with just enough olive oil, salt, and pepper. Roast until everything is tender and caramelized at the edges; keep an eye on the asparagus, as it’ll likely be ready first. For those who love smoky char, a hot grill pan is a fabulous alternative!

Step 4: Steam the Peas

While your tray of veggies roasts, bring a small pot of water to a boil and toss in the frozen peas for just 2-3 minutes—their color should stay absolutely electric! A quick plunge under cold water locks in that vibrancy.

Step 5: Toast the Almonds

In a small pan, toast the almonds in a glug of olive oil until golden, fragrant, and puffed. Sprinkle with flaky salt as soon as they’re off the heat—it’s a little chef’s trick that makes these morsels pop with flavor.

Step 6: Whiz Up the Dressing

Add olive oil, fresh lemon juice and zest, your favorite herbs, garlic, salt, and pepper to a blender. Whiz it up until smooth—taste and adjust, then watch that emerald green dressing light up your kitchen!

Step 7: Assemble and Serve

Spread your salad leaves on a large platter, scatter over cooled quinoa, arrange the roasted veggies, and add pops of peas and creamy avocado slices. Drizzle liberally with the dressing (save the rest for later in the week), finish with a shower of toasted almonds and sliced scallions, and if you’re feeling extra, crumble on some vegan cheese. Serve immediately and watch everyone swoon!

How to Serve Roasted Green Vegan Salad

Garnishes

This salad loves a little finishing flourish—think extra lemon zest, an extra sprinkle of toasted almonds, or a handful of torn mint or basil leaves. If you want to go a bit luxe, a few crumbles of vegan almond feta on top take things completely over the top (in the best possible way!).

Side Dishes

The Roasted Green Vegan Salad pairs beautifully with crusty sourdough bread, a simple vegan soup, or a cozy grain bowl. For a bigger dinner spread, serve alongside grilled tofu steaks, veggie burgers, or even a hearty lentil stew for a plant-forward feast.

Creative Ways to Present

Arrange the salad family-style on a big platter for maximum color impact, or layer it into jars for a portable, Instagram-worthy lunch. Hosting a party? Serve in individual bowls or top crostini with the components for a fun, hand-held appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Green Vegan Salad keeps well for 2-3 days in the fridge, especially if you store the dressing and salad components separately. Keep avocado out until just before serving to avoid browning and mushiness.

Freezing

The salad itself is best enjoyed fresh, but you can freeze cooked quinoa and toasted almonds. Avoid freezing roasted veggies or assembled salad, as the texture and color won’t be the same once thawed.

Reheating

If you want to revive the roasted veggies for a warm salad, simply reheat them gently in the oven or on a skillet before assembling. The quinoa is also delicious served warm or cold, making this dish ultra-versatile.

FAQs

Final Thoughts

If you’re ready for a salad that’s as beautiful as it is nourishing, give this Roasted Green Vegan Salad a spot on your table. It’s a celebration of fresh flavors and textures you’ll find yourself craving again and again—so gather your greens, invite your favorite people, and dig in with delight!

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