Green Vegan Salad Recipe

If you’re craving something vibrant, nourishing, and positively bursting with green goodness, you will absolutely adore this Roasted Green Vegan Salad. It’s a warm-weather superstar packed with roasted broccoli, asparagus, and zucchini, tossed together with fluffy quinoa, creamy avocado, crisp salad leaves, and the crunch of toasted almonds—all brought to life with a zingy, herb-packed dressing.

this …

Ingredients You’ll Need

What I love most about this Roasted Green Vegan Salad is how each ingredient has a starring role—bringing crunch, fresh flavor, and plenty of color to your plate. With just a few simple components, you’ll transform basic produce into an unforgettable meal.

• Quinoa: Fluffy, slightly nutty, and packed with protein, quinoa makes this salad both hearty and wholesome.
• Broccoli: Roasted florets add a gentle charred flavor with tender texture and bright green color.
• Asparagus: Quick-roasted or steamed for vibrant snap and a spring-like freshness.
• Zucchini / Courgette: Sliced and roasted until sweet and golden, these lend subtle flavor and a lovely bite.
• Frozen Peas or Petit Pois: A pop of sweetness and classic green vibrancy; just a quick blanch needed.
• Mixed Salad Leaves: Choose your favorites—spinach, arugula, or a spicy salad mix all work perfectly as a crisp base.
• Almonds: Toasted for crunch and rich flavor; they’re the ultimate finishing touch.
• Avocado: Sliced creamy richness balances all the greens and adds decadence to every forkful.
• Spring Onions / Scallions (green part): For a gentle onion kick that won’t overpower the rest.
• Dressing — Olive Oil, Lemon (zest and flesh), Fresh Basil & Mint, Garlic: Bright, herbal, and punchy, this dressing ties everything together for the most dazzling finish.
• Salt & Pepper: The essentials for bringing out every nuanced flavor in the salad and dressing.

Variations

Think of this Roasted Green Vegan Salad as a foundation for your favorite flavors—flexible enough for almost any swap, and ready for your personal twist. It’s a salad that never gets boring!

• Swap the Quinoa: Don’t have quinoa? Try using orzo, farro, or your favorite chewy grain for variety.
• Different Greens: Spinach, rocket (arugula), or little gem lettuce keep things lively and can swap in for the salad leaves.
• Add Protein: Top with baked tofu cubes, crispy chickpeas, or vegan feta for extra staying power.
• Nut-Free: Use toasted seeds (pumpkin, sunflower) instead of almonds for crunch without nuts.

How to Make Roasted Green Vegan Salad

Step 1: Cook the Quinoa

Start by rinsing your quinoa thoroughly under cold water to remove any bitterness—don’t skip this step! Simmer it gently with just the right amount of water and a pinch of salt. Once all the water is absorbed, let the quinoa steam with the lid on for optimal fluffiness. Cool it down while you prep the rest, so each grain stays light and separate.

Step 2: Prep and Roast the Veggies

Cut your broccoli into small florets, snap the woody ends off the asparagus, and slice the courgette into coins. Toss everything in olive oil, season well, and arrange in a single layer on a large tray. Roast at a high heat to caramelize the edges—don’t forget to pull the asparagus early, as it cooks quickly, leaving the broccoli and courgette to finish.

Step 3: Blanch the Peas

While your veggies roast, bring a small pot of water to boil and toss in your frozen peas or petit pois. They need just a few minutes—drain and immediately rinse with cold water to lock in their bright green hue and sweet flavor.

Step 4: Toast the Almonds

Heat a teaspoon of oil in a small frying pan and add your almonds. Toast, stirring constantly, until golden and fragrant. Sprinkle right away with flaky salt to enhance their nutty crunch. Allow them to cool, then roughly chop for scattered crunch in every bite.

Step 5: Blend the Dressing

In a small blender, combine olive oil, lemon zest and flesh (not the bitter pith), basil, mint, and garlic. Blitz until creamy and flecked with green. Taste and adjust seasoning. This herby dressing is what transforms your Roasted Green Vegan Salad from simple to sensational.

Step 6: Assemble the Salad

On a large platter, layer your cooked quinoa, roasted veggies, steamed peas, fresh salad leaves, avocado slices, and spring onions. Drizzle with half the dressing and toss gently. Scatter over the toasted almonds and, if you wish, a few pieces of vegan cheese. Serve the remaining dressing on the side—for that extra hit of flavor as you eat!

How to Serve Roasted Green Vegan Salad

Garnishes

Finish your Roasted Green Vegan Salad with an extra sprinkle of chopped fresh herbs, a scattering of microgreens, or a few crumbles of vegan cheese for contrast. Even a drizzle of your leftover dressing just before serving makes the colors gleam and the flavors sing.

Side Dishes

This salad is wonderful with a slice of crusty sourdough, some roasted sweet potatoes, or appetizing vegan falafel. If you’re serving a crowd, it sits beautifully alongside grilled veggies, summery dips, or a hearty bean stew.

Creative Ways to Present

For parties, try layering the Roasted Green Vegan Salad in individual glass jars or bowls for a portable, Instagram-worthy treat. As a centerpiece, arrange all the salad elements in beautiful stripes or rings on a platter, letting your guests toss everything together at the table.

Make Ahead and Storage

Storing Leftovers

Store any leftover Roasted Green Vegan Salad in an airtight container in the fridge. Keep dressing and crunchy almonds separately if possible, so everything stays crisp and fresh for up to 2-3 days.

Freezing

While most elements of this salad are best fresh, you can freeze leftover cooked quinoa and roasted vegetables in an airtight container. The greens and avocado don’t freeze well, so add those fresh when you’re ready to serve.

Reheating

If you’d like a warm version, gently reheat the roasted veggies and quinoa in a pan or microwave before tossing with the salad base and dressing. Try not to overheat to keep all the vibrant textures intact!

FAQs

Final Thoughts

This Roasted Green Vegan Salad has become one of my all-time favorites for good reason—fresh, filling, and endlessly flexible. I hope you give it a try and let it brighten up your table and your tastebuds. Enjoy every gloriously green bite!

Print