If there’s one stereotype I’m on a mission to debunk, it’s the notion that salads are the poster child for boring and sad meals. We’ve all had that sad iceberg lettuce salad with a few shredded carrots and a tomato. It’s not really satisfying and it definitely doesn’t make you HAPPY. So, I’d like to welcome you to my “NOT Sad Salad Series!” And welcome to this recipe: Roasted Veggies Salad with a Simple Lemon Dressing. This salad has a symphony of textures and nutritional benefits.

I want to shake up the salad world with creations that make you smile, and happy! I like to combine a variety of flavors and textures, making salads fun and always dressed with a homemade dressing. In this salad series you can always expect a salad that is easy to make that incorporates many nutritional elements that work together. You’ll be getting a hefty serving of veggies (some fruits and nuts likely as well!), plant-based protein, and a tasty homemade dressing.

Roasted Veggies Salad with a Simple Lemon Dressing

I was inspired by the sweet yet smokey flavors of roasted red peppers for this salad and wanted to bring texture to the salad with all of the seeds and crispy chickpeas. The roasted peppers and onions add a textural silkiness to the salad which is to die for!

The simple homemade lemon dressing is the cherry on top, bringing a fresh and zesty finish that ties all the ingredients together beautifully. It also requires 5 pantry staples and is great to keep extras in the fridge because it goes well with almost any salad!

Kale: Massaging & Nutrition

Kale, the superstar green of this dish, is not just a trendy leaf. It's a nutritional powerhouse packed with vitamins A, K, C, and minerals like calcium and iron. Massaging kale is the secret to turning its tough leaves into tender bites, making it more palatable and easier to digest.

The other half of the base for this salad is butter lettuce, which provides a nice light contrast to the kale.

Other Ingredients Nutrition & Texture Profiles

The crispy chickpeas are a great plant-based protein. They add a crunchy texture and are great for keeping you full and satisfied. Avocados bring their creamy, healthy fats to the party, along with fiber and more potassium than bananas.

The hemp, pumpkin, and sunflower seeds add a nice crunch. They also have a myriad of nutritional benefits. Hemp seeds are a fantastic source of omega-3 fatty acids which are essential for brain health. Meanwhile, sunflower seeds add vitamin E, an important antioxidant. This combination not only elevates the salad's nutritional profile but also its texture and flavor. You're going to love it!

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Roasted Veggie Salad with a Lemon Dressing

This roasted veggies salad with a simple lemon dressing is the perfect combination of flavors and textures!

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Prep Time 10

Cook Time 35

Total Time 45

Course Salad

Servings 4

Ingredients

2 bell peppers sliced
1-2 onions sliced (I used red and yellow)
2 teaspoon avocado oil
1-2 teaspoon garlic powder
1 15 oz can chickpeas
1 bunch of curly green kale chopped
1 head of butter lettuce chopped
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
⅓ cup hemp seeds
1 avocado
salt + pepper

Lemon Dressing

⅓ cup olive oil
1 ½-2 lemons juiced
1 ½ tablespoon maple syrup
1 ½ teaspoon dijon mustard
2 cloves of garlic
salt and pepper to taste

Instructions

Preheat your oven to 425F and line a baking sheet with parchment paper
Slice your bell peppers and onions then toss with avocado oil, garlic powder, salt, and pepper then place them on your parchment paper lined baking sheet. Place in the oven for 25-minutes, then toss and increase the oven temp to 450F for another 10 minutes, then take out once roasted.
Rinse and drain your chickpeas then spray with avocado oil and put some salt and pepper on then put in the air fryer for 15 minutes at 400F
While your veggies and chickpeas are cooking, mix all of your dressing ingredients together and shake/stir until combined
Chop your kale and butter lettuce then add to a large bowl. Massage your kale by squeezing a bit of lemon juice on top and massage with your hands.
Once your roasted veggies are done, let them cool for 5 minutes before adding to the salad.
Add all of the rest of your ingredients to the kale and butter lettuce base then top with your dressing, toss together, and enjoy!
Can be stored in the fridge for up to 4 days

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another salad, check out my breaded tofu salad with a creamy herb dressing!