Vegan Roasted Vegetable Salad with Creamy Balsamic Dressing Recipe

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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.

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Nutrition Facts
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Amount Per Serving
Calories 291 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
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
Cuisine Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
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
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Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
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Amount Per Serving
Calories 291 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Recipe Notes

Calories: 291
Fat: 5g
Carbohydrate: 57g
Protein: 13g

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Vegan Roasted Vegetable Salad with Creamy Balsamic Dressing Recipe