Roasted Vegetable Chopped Salad with Lemon Vinaigrette

Who doesn’t love a satisfying chopped salad—one where every forkful delivers a mix of textures and flavors? This is not a bland garden salad. This is a colorful, crunchy, tangy roasted veggie chopped salad finished with a bright lemon tahini dressing. It’s refreshing, filling, and built so you get a little bit of everything in each bite.

Roasted Veggies — Quick Facts

How long do they take? About 20 minutes in the oven, plus a few minutes to prep.

Can I make them in advance? Yes. Store roasted vegetables in an airtight container in the refrigerator for up to five days. They taste best in the first couple of days; bring them to room temperature before assembling the salad.

Don’t like a listed vegetable? No problem—substitute your favorites. The salad is designed to be flexible so you can use what you love or what’s in season.

Ways to Use a Tray of Roasted Veggies

• Layer into tacos with guacamole and slaw for an easy, flavorful meal.
• Fold into mini frittatas or an egg bake to stretch breakfast options.
• Add to a simple vegetable broth for a quick soup or potage.
• Use them to boost any salad—roasted vegetables add depth and warmth.
• Combine with grains, greens, and a sauce to build a nourishing bowl.
• Top a baked sweet potato with roasted vegetables and drizzle with lemon tahini dressing.

Why This Salad Works

This chopped salad is deceptively simple to prepare yet looks impressive on a platter. Start with a bed of greens—chopped romaine works beautifully, but any leafy mix is fine. Greens provide vitamins, minerals, fiber, and antioxidants; pairing them with healthy fats from tahini and avocado helps the body absorb fat-soluble vitamins like A, D, E, and K.

I select ingredients for color, texture, and flavor—crisp cabbage, roasted broccoli and asparagus, sweet red pepper, earthy mushrooms, creamy avocado, crunchy seeds, briny capers, and protein-rich chickpeas. Use this as a guide and customize the salad to your taste. If you want to serve it as a main dish, include a protein such as beans, lentils, or another legume. Nuts or seeds can replace sunflower seeds as desired.

Love Note for Lemon Tahini Dressing

A great dressing can transform a simple salad into something memorable. This lemon tahini dressing is light, creamy, and bright—perfect for warmer months and versatile enough to use on grain bowls, roasted vegetables, or as a dip. Tahini adds healthy fats, calcium, and protein building blocks that complement the salad’s vegetables and help nutrients be better absorbed.

We eat with our eyes first. When a dish looks inviting, people are more likely to try it. This salad’s vivid colors and varied textures make it an easy way to encourage family and guests to enjoy more vegetables.

Recipe

Roasted Veggie Chopped Salad

Roasted Veggies

• 2 cups roughly chopped broccoli
• 1 large red pepper, chopped (about 1½ cups)
• 1 lb. asparagus, cut into 1″ pieces
• 2 cups sliced baby bella mushrooms
• 1 Tablespoon olive oil
• ½ teaspoon coarse sea salt
• ½ teaspoon freshly ground pepper

Salad

• 1 large head romaine, washed and chopped
• ¼ head red cabbage, chopped
• 1 (15.5 oz) can garbanzo beans, rinsed and drained
• ¼ cup sunflower seeds (or substitute nuts/seeds)
• 2 Tablespoons capers
• 2 ripe avocados, cubed

Dressing

• ¼ cup tahini
• ¼ cup lemon juice
• 2 Tablespoons olive oil
• 2 teaspoons maple syrup
• 1 clove garlic, pressed
• ½ teaspoon coarse sea salt
• ½ teaspoon oregano
• ¼ teaspoon cumin
• 3–4 Tablespoons water, to thin

Instructions

Roast Veggies

1. Preheat the oven to 375°F (190°C).
2. Line a rimmed baking tray with parchment paper.
3. Spread the prepared vegetables in a single layer on the tray.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Roast for about 20 minutes, until vegetables are tender and slightly caramelized.
6. Store any extras in an airtight container in the refrigerator for up to five days; bring to room temperature before assembling the salad.

Make Dressing

1. Stir the tahini so it’s smooth before measuring.
2. Combine all dressing ingredients except the water in a bowl and whisk until combined.
3. Add water one tablespoon at a time until the dressing reaches your desired consistency.
4. Refrigerate in an airtight container for up to a week.

To Serve

1. Spread the chopped romaine across a large platter. Arrange the roasted vegetables, cabbage, garbanzo beans, sunflower seeds, capers, and avocado in rows or sections for an attractive presentation.
2. Drizzle with dressing or toss the ingredients in a large bowl with half the dressing and add more to taste.

Nutrition (per serving, approximate)

Calories: 460 kcal — Carbohydrates: 46 g — Protein: 16 g — Fat: 28 g — Fiber: 19 g — Sodium: varies depending on ingredients used.

Note: Nutrition estimates are approximate. For the most accurate nutrition information, calculate values using the specific ingredients and quantities you use.