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Cumin Roasted Vegetable Salad


  • Author: The Fresh 20
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Easy, satisfying vegan dinner.


Scale

Ingredients

For Salad

  • ½ head cauliflower, florets (3 cups)
  • 3 carrots, chopped into 1 inch pieces
  • ½ red or yellow onion, in 1 inch pieces
  • 2 Tablespoons olive oil
  • 1 Tablespoon ground cumin
  • ½ teaspoon kosher salt
  • 3 cups cooked quinoa
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1½ Tablespoons lemon juice
  • ¼ cup chopped parsley
  • ¼ cup pumpkin seeds, optional

For dressing

  • 1 cucumber, peeled, roughly chopped (2 cups)
  • 2 Tablespoons olive oil
  • ½ cup chopped parsley
  • 1½ Tablespoons lemon juice
  • Pinch of salt
  • Black pepper to taste

Instructions

  1. Preheat oven to 425°F.
  2. Toss vegetables with olive oil, cumin, and salt.  Roast on a rimmed baking sheet for 25-30 minutes until tender and slightly browned, tossing once during cooking.
  3. Combine vegetables with remaining ingredients and toss gently to just combine.
  4. To make dressing, puree cucumber, olive oil and parsley in a blender or food processor. Transfer to bowl and add lemon juice and a pinch of salt and black pepper.
  5. Serve roasted vegetable salad with tossed with dressing & drizzled over top.

Nutrition

  • Serving Size: 2 cups
  • Calories: 422
  • Sugar: 5.3
  • Sodium: 399
  • Fat: 14.6
  • Saturated Fat: 1.9
  • Carbohydrates: 57
  • Fiber: 15.4
  • Protein: 16.9

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