Roasted Green Goddess Salad

standard November 14, 2016 1 response


This week is Rainbow Week. Which means LOTS of color. And color (at least to me) means salads. Big, hearty, meal sized bowls, full of nutrients, filling protein, healthy fats, and a bit of crunch. Today is all about one color – GREEN! I’ve made many green dishes over the years, but this one is perfect for a Texas November weekday. Summer produce is still hanging on, the temperatures only sometimes require a jacket, and it’s hard to believe Thanksgiving is just around the corner. So instead of a hot bowl of soup or a cold, crisp salad, we mix the two together. Hot roasted veggies, a creamy dressing, and fresh greens make this perfect for Fall or anytime.


Roasted Green Goddess Salad

Yield: Serves 2

Calories per serving: 342 kcal


  • 1 c zucchini, diced
  • 1/2 c shishito peppers
  • 1/2 c green beans
  • 1 c shelled edamame
  • 1 T olive oil
  • 1/2 large avocado
  • 1 T lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tsp parsley
  • 4 c mixed greens of choice
  • 1/4 c raw pepitas


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Toss zucchini, peppers, edamame and broccoli with 1 T olive oil, sea salt and pepper to taste. Roast for 30 minutes or until veggies are slightly soft and browned.
  3. In a blender or small food processor, blend the avocado, lemon juice, parsley, and salt and pepper until smooth. Add a little water if needed to thin.
  4. Toss dressing with greens and roasted vegetables..
  5. Divide among two plates, top with pepitas, and serve.


Per serving: 342 calories, 29 g carbohydrate, 17 g fat, 16 g protein, 598 mg sodium, 11 g sugar


Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for sharing it on the blog. All content and opinions are my own. 


Roasted Corn Salad with Salsa Verde Vinaigrette

standard August 10, 2016 Leave a response

My go-to motto for veggies is “when in doubt, just roast it.” Even in the summertime, this is a delicious alternative to grilling or raw crudites and salads. This roasted salad includes all the quintessential summer flavors of corn, beans, tomatoes, and squash, tossed with a chunky, spiced, peppery sauce. A terrific complement to those last seasonal bbq potlucks.

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Roasted Corn Salad with Salsa Verde Vinaigrette

Yield: Serves 4

Calories per serving: 353


  • 1 clove garlic
  • 2 ears corn
  • 2 c zucchini, sliced
  • 1 c green beans
  • 2 poblano peppers
  • 1/4 c yellow onion
  • 1 c cilantro, chopped
  • 2 limes, juiced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c olive oil
  • 4 c lettuce
  • 1 medium tomato, diced
  • 1 small avocado, diced
  • 1 peach, diced


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a bowl, combine corn, zucchini, green beans, and garlic with salt and pepper and 1 T olive oil.
  3. Spread veggies evenly on prepared baking sheet and roast for 20 minutes, or until veggies are just charred and soft.
  4. While veggies cook, combine poblano, onion, cilantro, lime juice, salt, pepper, and olive oil in a food processor until smooth.
  5. Wash and tear lettuce. Divide evenly among serving plates.
  6. When veggies are done roasting, toss with dressing, tomato, peach, and avocado. Serve over lettuce.


Serve as a side salad or with roasted chickpeas, baked tofu, or quinoa for a complete meal.


Per serving: 353 calories, 43 g carbs, 25 g fat, 7 g protein, 460 mg sodium, 12 g sugar

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Green Bean and Quinoa Salad

standard September 24, 2014 Leave a response

Grain salads are the perfect fall transition food. I’m not quite ready for soups and stews for lunch, but a salad full of raw veggies and lettuce isn’t as appealing as the weather tries to cool off. Mixing the end of summer produce with warm grains and beans adds a layer of comfort and homeyness to the standard salad.

This dish is bright with lemon and crunchy cucumbers, yet is warm and hearty thanks to the quinoa and chickpeas. A simple, modern comfort lunch.


Green Bean and Quinoa Salad

Serves 2.

Print Friendly Recipe


  • 1 c green beans, diced
  • 1/4 c green onion, diced
  • 1/2 c cucumber, diced
  • 1/2 c cooked chickpeas
  • 1 c cooked quinoa
  • 1/2 c fresh corn
  • 2 c arugula
  • 2 T hemp oil
  • 1 lemon, juiced
  • 1 T dried parsley
  • 1 tsp sea salt
  • 1/2 tsp black pepper


  1. Fill a saucepan with water and bring to a boil. Add green beans and cook for a couple of minutes, until bright green. Remove green beans and rinse under cold water.
  2. Combine green beans, green onion, cucumber, chickpeas, quinoa, corn, and arugula in a large bowl. Add hemp oil, lemon juice, parsley, salt, and pepper. Stir to combine.
  3. Plate and serve.


Per serving: 358 kcal, 48 g carbs, 17 g fat, 11 g protein, 1150 mg sodium, 5 g sugar