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Warm Curry Roasted Sheet Pan Vegetable Salad

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This wholesome, Warm Curry Roasted Sheet Pan Vegetable Salad with Honey Curry Dressing is a scrumptious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

Warm Curry Roasted Sheet Pan Vegetable Salad

Roasted candy potatoes, bell peppers, and broccoli kind the muse of this scrumptious, hearty salad which is made all on one sheet pan.

This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

I’ve been on a dairy-free veggie kick recently, so I’ve been cooking a lot of vegetable dishes. I beloved this heat salad, so I couldn’t wait to share it with you. Besides this salad, I’ve additionally been having fun with this Soba Noodle Veggie Stir Fry and Buddha Bowl.

Although there’s no dairy or meat, this roasted vegetable salad will certainly fill you up. There’s about 7 grams of protein from the broccoli, and loads of fiber from the candy potatoes. The serving measurement is fairly giant – about 2 cups per serving. Of course, you possibly can definitely eat this salad with some grilled rooster, chickpeas or lentils for much more protein.

Helpful Tips

Sheet pan dinners are at all times straightforward and quick to make. This roasted vegetable salad isn’t any completely different. All of the greens are cooked on a sheet pan, after which tossed with the honey curry French dressing whereas nonetheless heat. The flavorful French dressing is fantastic poured over all of the greens whereas nonetheless sizzling out of the oven.

If you gained’t have time to make the total recipe within the night for dinner, you would prep all of the greens and make the dressing prematurely after which bake it proper earlier than consuming. Also, this curry vegetable salad is sturdy sufficient to be made forward, and the leftovers preserve effectively within the fridge, so it’s good for weekday lunches.

Honey Curry Dressing

I really like all issues curry. Some of my favourite curry recipes are Broiled Tilapia with Thai Coconut Curry Sauce and Roasted Red Kuri Coconut Curry Soup. This curry salad dressing fantastic with roasted veggies. The honey provides a contact of sweetness, which balances properly with the tartness of the apple cider vinegar. If you will have leftover salad dressing, it’d be nice on a combined inexperienced salad. The French dressing will preserve for as much as every week within the fridge.

Variations:

  • Switch out any of the greens with no matter you favor. Cauliflower, brussels sprouts, and butternut squash would all be wonderful choices.
  • Add grilled rooster, lentils, or chickpeas for extra protein.

More Roasted Vegetable Dishes You’ll Love:

This healthy, Warm Curry Roasted Sheet Pan Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

Warm Curry Roasted Vegetable Salad

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a scrumptious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

  • olive oil spray
  • 1 half kilos peeled and diced candy potato, 1/2-inch cubes (from 2 giant or three small)
  • 2 pink bell peppers, reduce 1-inch cubes
  • 1 giant pink onion, quartered and halved
  • 2 tablespoons olive oil
  • 1 half tablespoons apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 4 cups broccoli florets
  • half teaspoon kosher salt

For the salad dressing:

  • 2 tablespoons olive oil
  • 1 half tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • Preheat the oven to 400°F. Spray a big sheet pan with oil.

  • Mix the candy potato, pink pepper and onion with oil, vinegar, cumin, curry powder and salt and toss effectively.

  • Transfer to the ready sheet pan. Bake 20 minutes, tossing midway till the greens start to melt, add the broccoli (spritz it with olive oil) and cook dinner 15 to 18 extra minutes, till the candy potatoes are browned and tender.

  • While the greens are cooking, combine the salad dressing collectively in a big bowl.

  • Remove the roasted veggies from the oven and whereas nonetheless sizzling, toss them into the big bowl with the salad dressing.

  • Divide equally between Four bowls.

Serving: 1bowl, Calories: 378kcal, Carbohydrates: 59g, Protein: 6.5g, Fat: 15g, Saturated Fat: 2g, Sodium: 471mg, Fiber: 10g, Sugar: 16g

Blue Smart Points: 10

Green Smart Points: 10

Purple Smart Points: 5

Keywords: curry roasted veggies, roasted vegetable salad

 


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