Roasted Veggies Sheet Pan Salad
Posted: | Categories: Recipes | Tags:gluten-free salad vegan
Roasted Veggies Sheet Pan Salad
Melissa Ben-Ishay
Savory Recipes
The best salads can be made in advance, especially when you're hosting or joining a holiday feast. This roasted veggie salad uses one of my favorite techniques, which is to coat the veggies in flavor AFTER they cook. When you toss warm, roasted veg in garlic and herbs, the heat rejuvenates the aromatics so they release a burst of delicious flavor. I love to enjoy this salad on a lightly dressed bed of arugula, but you can add Feta, pumpkin seeds, or whatever other toppings are calling you.
Ingredients
- 2 cups Brussels sprouts, trimmed and cut in half lengthwise
- 2 Russet potatoes, peeled and roughly chopped
- 4 oz. baby bella mushrooms, cleaned, stems removed, and cut into halves or quarters, depending on size
- 1 large bunch asparagus, trimmed and cut into thirds
- 1 red bell pepper, cut into 1" squares
- 1 red onion, roughly chopped
- 1 head garlic, peeled and roughly chopped
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon salt
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- 2 garlic cloves, grated with a microplane
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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- 1 4oz. package arugula
- Juice of 1/2 lemon
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
Directions
Line a baking sheet with parchment paper and preheat the oven to 400°F.
- Add the Brussels sprouts, potatoes, mushrooms, asparagus, bell pepper, onion, and garlic to a large bowl.
- Stir in the olive oil, salt, and pepper, and use a spatula or your hands to evenly coat all the vegetables.
- Transfer the veggies to the baking sheet and arrange in an even layer.
- Roast for 40 minutes, then in the last 5 minutes increase the temperature to 500°F to help the veggies crisp up.
- While the veggies cook, make the dressing in the same bowl as before. Whisk together the garlic, olive oil, Dijon mustard, cilantro, parsley, salt, and black pepper until combined.
- Once the veggies are crisp on the outside and tender inside, return them to the bowl and toss gently in the dressing.
- Just before serving, in another bowl (or just in the arugula container), dress the arugula with the lemon juice, olive oil, and salt and gently stir to get everything combined.
- Plate the arugula, then top with the roasted vegetables.
