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Roasted Vegetable Salad Recipe (with Video)

Grain-free, Peanut-free, Wheat-free
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Discover our Roasted Vegetable Salad Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 25min


- 1 Sweet potato, peeled and cubed
- 10 oz cauliflower florets
- 3.5 oz Brussels sprouts
- 1 bunch Kale, stems removed, finely chopped
- 1 Red onion, thinly sliced
- 0.5 Lemon, juiced or 1 tbsp. vinegar
- 0.5 c cashew nuts
- 0.5 c Pumpkin seeds
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 2 tbsp Extra virgin olive oil
- 0.25 c Sunflower seeds
- 0.5 Lime, juiced
- 0.25 c Nutritional yeast
- 0.125 c Tamari, or soy sauce
- 0.125 c Apple cider vinegar
- 0.5 c water
- 1 clove Garlic, optional
- 1 tbsp Ginger, freshly grated
- 1 tsp toasted sesame oil
- 0.25 c Tahini
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Prepping the Veggies
1. Begin by prepping your veggies.
2. Remove the outer leaves of the Brussels sprouts and cut them in half.
3. On a baking tray, arrange sweet potatoes, cauliflower, and Brussels sprouts.
4. Drizzle with olive oil, and season with salt and pepper.
Roasting the Veggies
1. Roast in the oven at 395 degrees F until the veggies are fully done.
Preparing the Onion
1. Massage the onion with salt and lemon juice or vinegar.
2. Let it sit until it is ready to serve.
Preparing the Kale and Dressing
1. Massage the kale with olive oil until it softens.
2. For the dressing, blend all the ingredients in a small blender.
3. If you find it too thick, add a bit more water.
4. If too thin, add a bit more tahini.
5. It always depends on the consistency of your tahini.
Assembling the Salad
1. In a large bowl, arrange the kale on the bottom.
2. Top with all the roasted veggies: sweet potato, cauliflower, and Brussels sprouts.
3. Garnish with the red onion, cashews, and pumpkin seeds.
4. Coat well with the tahini dressing and enjoy!

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