Roast Vegetable Salad with Walnuts and Lemon Mustard Dressing
Whoever said salads were boring clearly hasn't tried this roasted veggie salad with crunchy walnuts and zesty lemon mustard dressing.
This vegan salad recipe combines the earthy goodness of roasted vegetables with the crunch of walnuts and the tanginess of a homemade lemon mustard dressing. Not only is it delicious, but it's also incredibly easy to make. Let's dive into the world of vibrant flavours and nutritious ingredients!
What's a good dressing for roasted vegetables?
Dressings can elevate the flavours of roasted vegetables, turning them into a gourmet experience. When it comes to looking for a good dressing for your roasted vegetables and complementing the rich flavours of roasted veggies, a lemon mustard dressing is a perfect choice. The acidity of the lemon brightens up the dish, while the mustard adds a delightful zing. Together, they create a harmonious balance that enhances the natural sweetness of the vegetables. Plus, the addition of walnuts adds a satisfying crunch, taking this vegan salad to a whole new level of deliciousness.
Ingredients for Roast Vegetable Salad
Before we jump into this delicious roast vegetable salad, let's gather our ingredients. Here's what you'll need to create this mouth-watering dish:
Potatoes
Sweet potato
Garlic cloves
Olive oil
Salt & pepper
Red capsicum
Red onion
Lemon juice
Dijon mustard
Rocket leaves
Honestly, salads no longer have to be seen as a boring, flavourless and uninspiring meal, and this roast vegetable salad is going to instantly change your perspective on salads.
If you’re looking for some more inspiring vegan salad ideas try something lighter like this vegan pasta salad or this soy curl chicken salad.
Why won't my roast veggies go crispy?
Achieving perfectly crispy roasted vegetables requires a few key techniques. One common mistake is overcrowding the baking tray. When vegetables are too close together, they end up steaming instead of roasting, resulting in soggy rather than crispy veggies. To ensure crispiness, spread the vegetables out in a single layer on the baking tray, allowing air to circulate evenly around them. Additionally, make sure your oven is preheated to the right temperature. A hot oven helps to quickly evaporate moisture from the vegetables, leading to crispier results.
Lastly, don't forget to toss the vegetables halfway through cooking to ensure even browning on all sides. With these tips in mind, you'll achieve perfectly crispy roasted veggies every time!
This roasted vegetable salad with walnuts and lemon mustard dressing is a feast for the senses. With its vibrant colours, bold flavours, and satisfying crunch, it's sure to become a favourite in your household.
Whether served as a light lunch or a flavourful side dish, this salad is guaranteed to impress. So why settle for boring salads when you can indulge in this delicious and nutritious vegan salad?
Give it a try and prepare to be amazed!
INGREDIENTS
Roast Vegetable Salad w/ Walnuts & Lemon Mustard Dressing:
500g potatoes, washed and halved
500g sweet potato, washed, peeled, and halved
4 garlic cloves
2 tbsp olive oil
Salt & pepper
1 large red capsicum, sliced
1 large red onion, cut into thick wedges
2 tbsp lemon juice
1/4 cup olive oil
2 tbsp Dijon mustard
1/4 cup walnuts, thinly sliced
80g rocket leaves
METHOD
Preheat oven to 220°C.
Place sweet potatoes into a prepared oven dish and place in the oven for 20 minutes. Toss and add in potatoes and crushed garlic cloves. Cover in olive oil and salt and pepper. Roast for another 20 minutes.
Toss, add in capsicum, red onion, and roast for a further 20 minutes.
Pull out of the oven and remove crushed garlic cloves. Set aside.
To make the dressing, add lemon juice, olive oil, and mustard in a small bowl and whisk together.
In a large bowl, toss together roast vegetables, walnuts, and rocket. Drizzle over some dressing when ready to serve.
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