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–+ servings
Vegan roasted vegetable salad with tomatoes, brussels sprouts, mushrooms, and mixed grains with homemade dressing
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Roasted Vegetable Salad

This Roasted Vegetable Salad has brussels sprouts, mushrooms, and tomatoes over hearty mixed whole grains, a tangy herb dressing, and toasted pine nuts. It makes a perfect nourishing meal by itself and packs all kinds of different textures and flavors.
Prep Time10 minutes
Cook Time35 minutes
Course: Dinner, Salad
Servings: 4

Equipment

  • High Speed Blender

Ingredients

Roasted Vegetables

  • 12 ounces whole brown mushrooms (340 grams) large ones cut in half
  • 2.5 cups fresh Brussels sprouts halved
  • 8 ounces grape or cherry tomatoes
  • 6 shallots (about 6 ounces or 180 grams)
  • Oil spray optional
  • Salt & pepper to taste

Grain Blend

  • 3 cups cooked whole grains see note

Topping / Garnish

  • 3 Tablespoons pine nuts toasted
  • Fresh parsley chopped

Dressing

  • 1/2 cup cooked chickpeas drained; can use canned
  • 1/2 cup unsweetened unflavored plant milk
  • 1 Tablespoon nutritional yeast
  • 2 Tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon “Italian” seasoning blend see note

Instructions

  • Preheat oven to 425 degrees F (220 C). Prepare a large baking sheet with foil. Spray a very light layer of oil on the foil (if using oil). Arrange the mushrooms, sprouts, tomatoes, and shallots in a single layer on the sheet. Spray the vegetables with another very thin layer of oil. (If not using oil, sprinkle with 2 Tablespoons of water.) Season with salt and pepper to taste.
  • Roast until the vegetables are browned and tender, a total of about 20 minutes. About 10 minutes into the roasting, stir and flip the vegetables and turn the heat up to 475 F (245 C) to get some more intense flavor development. Watch the vegetables after the 15-minute mark to make sure they don’t overcook. Let the Brussels sprouts be your guide - they should be bright green and if they start to turn a dull brownish-green (not caramelization, but overcooking) remove them immediately.
  • To make the dressing, combine all the ingredients for it in a high-speed blender until smooth.
  • Combine the roasted vegetables and mixed grains in a large bowl. Top with pine nuts and parsley and drizzle with the dressing. Can be served warm or cold.

Notes

I used a combination of barley, quinoa, and wild rice. See blog post for more options
If you don’t have any “Italian” seasoning blend, a combination of oregano, thyme, marjoram, basil, and tarragon will work.
The recipe produces about a cup of dressing, which you may not need all of for this salad.