Roasted Vegetable Salad with Herb Vinaigrette

standard September 17, 2014 Leave a response

This salad may not look like much, but oh my goodness, it is the perfect lunch for this week. I had a lot of expectations in my head for all the flavors I was trying to throw together, and it really just worked. The lemon and herbs in the dressing are intense and flavorful; the potatoes and eggplant are crispy, soft, roasted perfection; the crunchy chickpeas and pumpkin seeds round out all the flavors and textures. This is the perfect cozy fall salad.


Roasted Vegetable Salad with Herb Vinaigrette

Serves 2.

Print-Friendly Recipe



  • 1 c sweet potato, diced
  • 1 c eggplant, diced
  • 1/2 c cooked chickpeas
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 T dried parsley
  • 1 tsp paprika
  • 1 clove garlic
  • 1 T coconut oil
  • 2 c arugula
  • 2 c butter lettuce
  • 2 T raw pumpkin seeds


  • 1 T hemp oil
  • 1 T apple cider vinegar
  • 1 lemon, juiced
  • 1 T mint leaves, finely diced
  • 1 T parsley, finely diced (or 1/2 tsp dried)
  • 1 T basil, finely diced (or 1/2 tsp dried)
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Toss sweet potato, eggplant, and chickpeas together in a mixing bowl along with the salt, pepper, parsley, paprika, garlic, and coconut oil.
  3. Spread mixture evenly onto prepared baking sheet. Roast for 35-40 minutes until dark, crispy, and tender.
  4. To make the dressing, mix all ingredients in a mason jar and shake well to combine.
  5. Toss lettuce with the dressing. Top with the roasted veggies, and garnish with pumpkin seeds.

I like to chop my lettuce into a rough chiffonade before I toss my salads so I have smaller bite sized pieces instead of huge lettuce leaves to figure out how to eat. This also gives the salad a little less volume, so I can pack more onto my plate. Tossing the greens with the dressing before adding the veggies keeps them from getting soggy and spreads the herbs through each bite.

If you’re up for more fat in this dish, diced avocado adds a rich creaminess that pairs with very well with all the other flavors and textures here.


Per serving: 351 kcal, 34 g carbs, 20 g fat, 10 g protein, 532 mg sodium, 7 g sugar



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