Roasted Vegetable Summer Salad

A delicious and filling salad which is customisable and perfect for those Summer month picnic lunches or an evening meal shared amongst friends.

Roasted Vegetable Summer Salad

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I don’t know about anyone else but as soon as it hits those warmer Summer months, my taste buds and food cravings instantly change. In the colder Winter months I’m prone to cooking things like this and this, but as soon as the temperature hots up a little, I’m straight onto what I would call ‘glorified’ salads. When I say ‘glorified’, I just mean a salad that is a little more substantial than salad leaves, because I definitely need something more than that to fill me up!

This is most probably my favourite ‘salad’ and my go-to for lunches and picnic lunches because it is satisfying, very tasty and full of healthy nutritious ingredients. I must admit, there are quite a few stages in the making of this Roasted Vegetable Summer Salad but it is totally worth it and you would be left disappointed once you’ve scoffed the lot!

I like to make all the elements for this salad myself, so by this I mean, dicing and roasting your vegetables (no store-bought packets here) and making your own hummus and falafel. These are then all combined with fresh green leaves, cooked grain (my favourites are cous-cous, bulgar wheat or quinoa), pitted and sliced olives, dairy-free cheese and a hot sauce dressing. This is my absolute favourite combination but it is completely customisable to what you love. I personally love flavours of the Mediterranean so for my roasted vegetables I tend to use a harissa powder blend because it is my favourite but you could use a combination of your favourite spices such as chilli powder, cumin powder and coriander powder. I also like to flavour my cooked grain with a spice blend so there are no bland flavours in my salad.


This recipe is absolutely perfect to prepare and cook on a Sunday and store in an air-tight container for up to 3 days to have throughout the week, or alternatively it will make enough for 4 people so serve it as a main course for your whole family or pack it up and take it on a picnic as it will survive for a good few hours out of the fridge.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Roasted Vegetable Summer Salad
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Main, Salad
Serves: Serves 4
Ingredients
  • 1 onion, peeled and diced
  • 1 bell pepper, de-seeded and diced
  • 1 courgette, diced
  • 1 aubergine, diced
  • 1 sweet-potato, peeled and diced
  • 2 large tomatoes, chopped or handful of baby tomatoes
  • 2 tsp. spices *(my favourite is harissa spice), divided
  • 1–2 tbsp. olive oil
  • 300g bag leafy greens, washed
  • ½ cup olives
  • 100g dairy-free cheese
  • 120g cooked grains (cous-cous, quinoa, bulgar wheat etc.)
  • 4-8 cooked falafels (homemade or store-bought)
  • 2 tbsp. hot sauce (or as desired)
  • 4 tbsp. hummus (homemade or store-bought)
Instructions
  1. Pre-heat your oven to 400F/200C/Gas Mark 6, and line a large baking dish with parchment paper.
  2. Firstly, prepare all your vegetables (onion, pepper, courgette, aubergine, sweet-potato and tomatoes) by peeling as necessary and chopping into equal-sized bite sized chunks. Add them to a large mixing bowl, along with the olive oil and 1 tsp chosen spice(s), coat the vegetables in the mixture.
  3. Add the vegetables to the lined baking dish and place in the oven for approx. 45 minutes, or until roasted (test for doneness).
  4. Whilst the vegetables are roasting, prepare the remaining salad ingredients.
  5. Start by cooking the grain as per packet instructions and once cooked, add a tsp. spices and stir to combine. Make sure your falafels are cooked or cooking at the same time as the vegetables. Set aside once cooked (approx. 15–20 minutes)
  6. In a large bowl, start assembling the salad; add the leaves, the cooked grain, the roasted vegetables, the olives, the 'cheese', the cooked falafel, spoonful's humms and lastly drizzle over some hot sauce or your preferred dressing.
  7. Divide between 4 people as a main course.
 

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