My obsession with roasted vegetables keeps growing. I created a roasted vegetable salad composed mostly of oven-roasted vegetables, with a few fresh additions—cucumber, onion and olives—to introduce contrasting textures and flavors. Everything is finished with a drizzle of creamy spicy cashew sauce.
This roasted vegetable salad is healthy, dairy-free, gluten-free and vegan, and it’s full of flavor. It’s also simple to make: chop, roast, then toss. You can serve it as a side dish or enjoy it as a satisfying main for lunch.
It’s versatile, filling and great for meal prep or a quick weeknight meal.
Roasted Vegetable Salad Ingredients
You can roast almost any vegetable, but for this salad I used sweet potatoes, broccoli, peppers and asparagus. Fresh, in-season produce will give the best flavor and nutrients.
Ingredients for this recipe:
- Sweet potatoes
- Broccoli
- Asparagus
- Bell peppers
- Cucumbers
- Onions
- Olives
- Creamy cashew sauce
Aim for crisp, firm vegetables. This salad shines with autumn produce but works year-round depending on what’s available.
How To Roast Vegetables
Roasting vegetables is straightforward and very forgiving. Follow these steps for reliably caramelized veggies:
- Preheat the oven to 400°F (200°C).
- Wash, peel if needed, and chop vegetables into uniform pieces for even cooking.
- Toss vegetables in a large bowl with olive oil, salt and any seasonings you like.
- Spread in a single layer on a parchment-lined baking sheet so pieces roast rather than steam.
- Roast for 10–50 minutes depending on the vegetable, flipping once halfway through.
Once they’re golden and tender, your roasted vegetables are ready.
What Vegetables Are Good For Roasting?
Most vegetables roast beautifully. Avoid delicate leafy greens (spinach, arugula) since they wilt and burn quickly. Great options include:
- Cruciferous vegetables: broccoli, Brussels sprouts, cauliflower
- Zucchini, eggplant, bell peppers, carrots
- Starchy vegetables: beets, pumpkin, butternut squash, sweet potatoes, potatoes
- Crunchy greens: asparagus, green beans
- Onions and garlic
I personally enjoy onions and garlic either roasted or raw, depending on the dish.
Different Roasting Times For Different Vegetables
Vegetables vary in density and moisture, so roasting times differ. These guidelines are for 400°F (200°C):
- Chopped broccoli and cauliflower: 15–20 minutes
- Sweet potato wedges: about 30 minutes
- Potatoes and butternut squash: 35–40 minutes
- Asparagus: 10–15 minutes
- Bell peppers: 10–15 minutes
- Carrots: 10–15 minutes
Check vegetables a few minutes before the listed time, since oven performance varies.
How To Make Roasted Vegetable Salad
1. Wash and chop broccoli, asparagus and sweet potatoes into bite-sized pieces. Seed and quarter the pepper.
2. Preheat the oven to 400°F (200°C).
3. If you plan to make the cashew sauce, soak cashews in hot water for about 20 minutes.
4. Toss sweet potatoes with olive oil, salt and optional chili powder until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
5. Toss broccoli, asparagus and peppers with oil and seasoning and spread on the same sheet pan or a second pan if needed.
6. Bake sweet potatoes for about 25–30 minutes; remove the broccoli, asparagus and peppers after 10–15 minutes. Flip all vegetables halfway through roasting and keep an eye on them the final minutes.
7. While the vegetables roast, chop cucumber, pit and slice olives, and dice the onion.
8. Make the cashew sauce by blending soaked cashews with jalapeños, basil, garlic and a little water until smooth and creamy.
9. Let roasted vegetables cool slightly, then combine them with the chopped fresh vegetables in a large bowl. Toss with the cashew sauce to coat.
10. Serve immediately and enjoy while warm or at room temperature.
This method is flexible—adjust vegetables, seasonings and sauce to suit your taste.
How To Serve This Roasted Vegetable Salad
This salad is very versatile. It’s excellent on its own or as a side alongside meat, shrimp or fish. If you skip the cashew sauce, the roasted vegetables also pair well with grains, beans, avocado, hummus or grilled protein to create nourishing bowls.
I hope you enjoy this salad as much as I do—it’s a reliable, flavorful way to eat more vegetables.
More Healthy Vegetable Recipes:
- Healthy Roasted Vegetable Lunch Bowls
- Sweet Potato Black Bean Bowls
- Spicy Mediterranean Lunch Bowls
Roasted Vegetable Salad
Roasted broccoli, sweet potatoes, asparagus and peppers combine in a healthy roasted vegetable salad finished with spicy creamy cashew sauce. Dairy-free, gluten-free and vegan, it works as a hearty lunch or a vibrant side dish.
15 minutes
30 minutes
45 minutes
Ingredients
Roasted Vegetables
- 2 cups sweet potatoes, cut thinly into fries
- 2 cups broccoli florets, chopped
- 2 sweet peppers, cut in quarters
- 1 cup asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper
Cashew Sauce
- 1/3 cup cashews, soaked in hot water for 20 minutes
- 3 tbsp chopped basil
- 1 garlic clove
- 1 tbsp pickled jalapeños
- 1/4 cup water
For The Salad
- 2 cucumbers, chopped
- 1/4 cup chopped olives
- 1/3 cup chopped onion
Instructions
- Wash and chop the broccoli, asparagus and sweet potatoes into bite-sized pieces. Seed and cut the pepper in quarters.
- Preheat oven to 400°F (200°C).
- If you haven’t already, soak cashews in hot water for about 20 minutes to prepare the sauce.
- Toss sweet potatoes with olive oil, salt and optional chili powder until evenly coated.
- Spread sweet potatoes in a single layer on a parchment-lined baking sheet.
- Repeat for broccoli, asparagus and peppers; arrange on the same or a second sheet pan.
- Bake sweet potatoes about 25–30 minutes and remove the other vegetables after 10–15 minutes. Flip once halfway through and check toward the end of cooking.
- While vegetables roast, chop cucumber, olives and onion.
- Blend soaked cashews with jalapeños, basil, garlic and water until smooth to make the cashew sauce.
- Allow roasted vegetables to cool slightly, then combine with the fresh chopped vegetables in a large bowl.
- Toss with the cashew sauce to coat and serve immediately.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 394
Total Fat: 18g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 14g
Cholesterol: 0mg
Sodium: 382mg
Carbohydrates: 54g
Fiber: 10g
Sugar: 14g
Protein: 9g