Roasted Vegetable Salad with Lemon Basil Dressing

In the fall and winter, I love warm salads, like this roasted vegetable salad. There’s something about eating five veggies in one dish that just feels like a nice nutrient bomb (because it is!). This salad has a nice simple dressing made with lemon, agave and dried basil. The dressing adds delicious sweetness and tartness. I’m using lemons and lemon zest more and more these days – they add so much to simple dishes.

roasted vegetable saladFor this salad, the vegetables are roasted on a baking sheet. When placing them on the sheet, keep the asparagus and potatoes separated, because they are removed from the oven at different times. I cooked my asparagus for 15 minutes before removing and it was slightly crispy to the bite. If you want softer asparagus, just leave yours in a little longer, until it reaches the desired tenderness.

I adapted this recipe from one found on Small Town Woman. I increased the amount of potatoes and cut the olive oil used when tossing the vegetables. Next time I make it, I’ll probably cut that oil down to one tablespoon. The vegetables brown just as well and are crispy. Along the same lines, when buttering the ears of corn with vegan butter, I only buttered the upper half. The butter melts and runs down, so there’s no need to overdo it.

I rarely measure my lemon zest. For this recipe, I zested the entire surface of one lemon. I also eliminated a quarter cup of olive oil from the dressing. The dressing is sweet and tangy and didn’t need any fat added to it. It’s perfect without the oil.

This salad is served warm, but I refrigerated it before serving and let it get to just under room temp before serving. We liked it cold! I think this will make a great year-round salad. You might also enjoy trying my Warm Asparagus Walnut Salad or Mustard Dill Potato Salad. Or have a look at all of our salad recipes.

GLUTEN FREE OPTION: This recipe will be gluten free if you use gluten free garlic powder and gluten free onion powder.

 

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Roasted Vegetable Salad with Lemon Basil Dressing
Five roasted vegetables combined in a warm salad with a sweet and tangy lemon basil dressing. Serves 6 to 8 as a side dish.
roasted vegetable salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For the dressing:
For the salad:
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For the dressing:
For the salad:
roasted vegetable salad
Instructions
For the dressing:
  1. In a small saucepan, combine the lemon juice, lemon zest, garlic, agave syrup and dried basil. Heat on low heat until the agave has loosened and the ingredients are well combined. Remove from heat and set aside.
    roasted vegetable salad
For the salad:
  1. Preheat your oven to 375 F. Combine the potatoes and asparagus with 2 tablespoons of oil in a large mixing bowl. Toss to coat, then spread on a large baking sheet. Coat the ears of corn with vegan butter and add them to the baking sheet.
  2. Sprinkle all the vegetables on the baking sheet with garlic powder, onion powder, salt and pepper.
  3. Bake 12 to 15 minutes, or until the asparagus reaches desired tenderness. Remove the asparagus to a large mixing bowl.
  4. Before returning the baking sheet to the oven, turn the corn over and flip the potatoes to encourage even browning. Return to the oven and bake 7 minutes more. Remove the cobs of corn.
  5. Spread the potatoes even over the entire baking sheet. Return to the oven for 10 minutes more or until they have reached desired tenderness when pierced by a fork.
  6. Meanwhile, cut the corn kernels from the cobs and add to the large mixing bowl of asparagus. Also add the tomatoes and chopped red onion.
  7. Once the potato wedges are finished baking, remove them from the oven and let cool until you are able to handle them. Add to the mixing bowl of vegetables. Toss all ingredients to mix.
  8. Give a small stir to the dressing you set aside, then drizzle it over the salad. Gently toss to blend and coat the vegetables. Serve warm or the salad is also good after being refrigerated.
    roasted vegetable salad
Recipe Notes

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