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Warm Roasted Rainbow Vegetable Salad

Updated: Mar 14, 2022

This salad offers a colourful array of nourishing vegetables to enjoy when you are in the mood for a light yet sustaining meal. Enjoy this vibrant serving on its own or as a side dish to accompany one your favourite meals.

Roast Vegetable Rainbow Vegan Plant-Based Salad

Serves: 2-4*



  • 4-6 cups of greens such as mesclun, roquette or baby spinach

  • 2 medium size beetroots, peeled

  • 1/2 medium or 1 small sweet potato, peeled

  • 1 bunch asparagus, stems chopped

  • 1 crisp red apple

  • 1/2 cup walnuts

  • 2 x 2 teaspoons (tsp), + 1/2 tsp olive oil, separated

  • Salt

  • Optional: 1 Bosc pear


  • 1 shallot

  • 2 cloves garlic

  • 1/2 tsp dijon mustard

  • 1/4 tsp salt

  • 2 Tbs lemon juice (roughly half a large juicy lemon)

  • 1/3 cup olive oil

  • 2 tsp maple syrup


  1. * - This recipe will serve 2 full portions of salad or 4 side servings.


1. Line a baking tray with parchment paper and preheat oven to 350°F (~176°C).

2. Toss walnuts on baking tray and toast for 8-12 minutes, until golden. Set aside and allow to cool.

3. Chop beetroot into cubes and slice sweet potato and apple.

4. In a mixing bowl combine beetroot with 2 teaspoons of olive oil and a generous sprinkle of salt. Repeat with sweet potato in a separate bowl and place vegetables on a baking tray (depending on how large your baking tray is, it might be helpful to spread vegetables across 2 trays).

5. Roast vegetables for 30-40 minutes, or until crispy on the outside and tender in the middle. (Check the trays halfway and turn the veggies)

6. At the halfway mark, add the sliced apple to a baking tray.

7. When you have about 10 minutes of roasting left, add the asparagus to a baking tray and lightly drizzle with oil and a dash of salt.

8. Meanwhile, to prepare the salad dressing, dice the shallot and mince the garlic cloves.

9. Add olive oil in a small saucepan over low-medium heat.

10. When the oil is heated, add the shallots, stirring constantly for 2-3 minutes, then add the garlic. Continue to stir for 1-2 minutes, then remove from heat.

11. Combine salad dressing ingredients in a mixing jar, shake well and set aside.

12. When the vegetables are roasted, arrange salad on a serving platter or on individual plates. Optional to top salad with a sliced fresh bosc pear.

13. Drizzle dressing across salad and store the remainder of the dressing in an air-tight container in the fridge to enjoy with other salads, veggies or grains of your choice.

14. Enjoy!

Beetroot and Asparagus plant-based vegan roasted vegetable salad

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