Ah – this recipe. This Roasted Veggie Salad with Almond Butter Dressing. Was a tricky one to bring on the blog. Why? Not because it is super complicated, but because this is my go-to recipe to empty out the fridge. This makes this salad super versatile, and certainly delicious. But difficult to write down 🤣. I swear though the Almond Butter dressing just brings everything so nicely together – you will love this 😍!
Funnily enough, I made this salad on a not-so-sunny day for friends during the summer. And they looked at me and asked me why this recipe was not on the blog just yet. It simply had to be! I did not think that a Roasted Veggie salad was the right “spirit” for the middle of summer (even though we had a lot of rain…). So I put it to the side. Then last week, I published a post on how to transition your salads from summer to winter. And this salad is a perfect example of said “transition” – so here we are 😉.
This Roasted Veggie Salad with Almond Butter Dressing has so much flavor, crunch, and most importantly – versatility! You can use any salad you like, you can use any veggies left in the fridge – trust the dressing that will add beauty. As a final step, you can of course add chopped nuts or sunflower seeds for an additional bit of crunch. Yum!! I deliberately kept the background very simple this time around so that the different colors of the veggies could truly shine.
Why is this Roasted Veggie Salad with Almond Butter Dressing good for you?
Almonds
If you have been here for a while, you know that I love almonds! Short for a snack? Pack some almonds – they are the perfect one! Almonds are loaded with plant-based protein, heart-healthy fats, and fiber. They are also super high in manganese, Vitamin E, and magnesium. Almonds are a fantastic source of antioxidants, amongst which Vitamin E is one of them. By now you know, that antioxidants reduce and protect against oxidative stress in our bodies. Too many free radicals and oxidative stress can, ultimately, lead to Wester Diseases.
Most of almond’s antioxidant power is located in the brown skin, so be sure to consume the whole nut as often as possible. Several studies have also (tentatively) linked high Vitamin E intake with lower rates of heart disease, cancer, and Alzheimer’s disease. Last but not least, almonds appear to be able to help with blood sugar management. This can be contributed to several factors. First off, they are high in protein, fiber, and fat. These three are key for reducing blood sugar levels and not having them rise too fast after eating. In addition, magnesium also supports blood sugar control. Surprisingly, a lot of people with type 2 diabetes are deficient in magnesium. When correcting this, blood sugar levels tend to lower, whilst the insulin function appears to improve.
How can I adjust this Roasted Veggie Salad with Almond Butter Dressing to my Dietary Requirements?
This Roasted Veggie Salad with Almond Butter Dressing is wholefood goodness at its best! It is vegetarian, gluten-free, vegan, and also paleo if you use coconut aminos instead of tamari. Due to the almond butter used, sadly, this salad is not nut-free.
Other Recipes With Almonds on the Blog
Because we just covered different types of salads on the blog in my Fig and Arugula Salad with Buffalo Mozzarella recipe, I thought I would provide you with some other inspiration with regards to almonds:
- The recipe I used in order to make this dressing: Roasted Almond Butter
- Perfect for this time of the year – Burnt Sugar Almonds
- This Beetroot Carpaccio with Burrata has toasted almonds on top
- These Baked Apples with Cinnamon Sauce have a beautiful almondy-filling
- One of my favorite granolas this time of the year – Chocolate Orange Granola
And there you have it for this week 🤗!! I hope you enjoy this awesome salad recipe. May it serve as a “clean-your-fridge-out” option that is also delicious 😉. As always, I love hearing from you!! Feel free to leave me a comment below and/or rate the recipe. Happy salad making everyone!
Roasted Veggie Salad with Almond Butter Dressing
Course: Main, sideCuisine: EuropeanDifficulty: Middle3
servings25
minutes35
minutesThis Roasted Veggie Salad with Almond Butter Dressing is absolutely delicious and easily transitions with you into the winter time! Enjoy!
Ingredients
- For the roasted vegetables
Use any veggies of your choice that you have available and feel like eating*. I used
1 1 onion
4 4 mushrooms
1 1 courgette
2 2 parsnips
2 2 carrots
2 tbsp 2 olive oil
2 tbsp 2 balsamic vinegar
2 tsp 2 dried rosemary
A generous sprinkle of salt
- For the almond butter dressing
1 1 garlic clove
1/3 cup 1/3 (83 gr.) almond butter
3 tbsp 3 tamari (coconut aminos if you are paleo)
2 tbsp 2 apple cider vinegar
1 tbsp 1 olive oil
2 tbsp 2 water
1/2 tsp 1/2 salt
Pepper to taste
A touch of maple syrup
- For the salad
1 medium 1 head of any kind of salad, ca. 200 gr.
How to
- Start by preheating the oven on a fan setting to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking tray with parchment paper
- For the roasted vegetables
- Wash, peel (where appropriate), and cut into bite-sized pieces. You do not want them too thin, as they will shrink whilst roasting. Add everything to the baking tray
- Add the olive oil and balsamic vinegar on top (depending on how many veggies you are using, you may need slightly more than 2 tbsp each) along with the dried rosemary and salt. Mix everything through and pop it into the oven. You will want to turn the veggies after about 20 minutes or so. They may blacken a bit, this is due to the balsamic vinegar caramelizing. You will know when they are done when they can easily be pierced through with a knife – ca. 35 minutes
- For the almond butter dressing
- Whilst the veggies are roasting, peel the garlic clove and either finely grate or press. Add to a small bowl. Add the other ingredients – almond butter, tamari (or coconut aminos), apple cider vinegar, olive oil, water, salt, maple syrup, and pepper. Mix well. The sauce will be quite sticky at first and may not feel like it is coming together, keep on stirring. You may want your sauce a tiny bit runnier. If so, add a bit more water. Do a final taste test and adjust any of the flavors to your liking
- For the salad
- Wash and dry the salad. Add to a bowl. Once the veggies are done, add along, together with the dressing. Mix everything well and serve as a side, main, and/or with your choice of protein option. ENJOY!
Notes
- * other great options are fennel, cauliflower, brussel sprouts, pumpkin or peppers – really anything you have at hand 😉
