Roasted Vegetable Salad

vegan thanksgiving

Cooler weather doesn’t mean saying goodbye to salad. This Roasted Vegetable Salad is a celebration of Autumn in a bowl. In this dish we combine roasted root vegetables with dried fruits, nuts, and seeds. Dress with Agave Dijon Vinaigrette to create a robust and refreshing dish.

vegan thanksgiving

Roasted Vegetable Salad

Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Servings 4



  • 1 medium beet washed, peeled, and diced
  • 1 cup butternut squash or sweet potato peeled and diced
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp sliced almonds
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots diced
  • 6 generous handfuls mixed baby greens or spinach
  • Cooking oil spray

Agave Dijon Vinaigrette

  • 2 Tbsp dijon mustard
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp agave nectar or maple syrup
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tsp dried thyme
  • 1 tsp garlic powder


  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil and spray with an even layer of cooking oil. Spread diced beets and sweet potato or squash in an even layer. Bake for about 30 minutes until tender and brown on the edges.
  • While the vegetables are roasting, add all dressing ingredients to a mixing bowl and whisk until well combined. Set aside.
  • Place mixed greens into a large bowl and toss with about half of the dressing. Layer the greens with the roasted vegetables, almonds, pumpkin seeds, dried cranberries and dried apricots. Serve with remaining dressing on the side.
Keyword vegan recipe
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