Vegan Roasted Vegetable Salad with Creamy Balsamic Dressing Recipe

4

The sweetness of root vegetables is brought out by the roasting process, and creates the perfect base for a warm salad. Colorful and full of a variety of minerals and nutrients, this salad can be served either as a main or a side dish.

Creaminess is created not with the typical milk-based cream, but soft tofu. This also adds protein to the salad and, when served with a thick piece of bread or with rice, the medley of vegetables becomes a whole meal.

Vegan Roasted Vegetable Salad with Creamy Balsamic Dressing
Yield: 4 servings

Vegan Roasted Vegetable Salad with Creamy Balsamic Dressing

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 2 sweet bell peppers, chopped
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 large zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1/2 tsp salt
  • 1 tsp coarse ground black pepper
  • 1 tbsp grapeseed oil
  • 1 head romaine lettuce, chopped
  • 1/2 block soft tofu

Creamy Dressing

  • 3 garlic cloves, minced
  • 1/4 cup balsamic vinegar
  • 1/8 cup Dijon mustard
  • 1/8 cup honey
  • 1 pinch salt
  • 1 tsp coarse ground black pepper

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. Toss the bell peppers, onions, carrots, zucchini, mushrooms, salt, black pepper and grapeseed oil in a large bowl.
  2. Place on a large baking sheet, ensuring it is just one layer thick. Insert into the oven. Bake for 30 to 45 minutes, stirring occasionally, until browned and cooked through.
  3. Blend the ingredients for the dressing together. Remove the vegetables and serve on the romaine, with dressing drizzled over top.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 220Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 555mgCarbohydrates 32gFiber 8gSugar 19gProtein 11g

Vegan Roasted Vegetable Salad with Creamy Balsamic Dressing Recipe