top of page

Roasted Vegetable Salad {gf,v}

Updated: Mar 15, 2021

I've always been a salad girl at heart. I'm that girl out to eat who everyone complains always gets a salad. I mean, what's wrong with that? Although I love creating my own at home, I find some of the best salads when out to eat. I love tons of veggies and a simple dressing. This recipe is my simple salad made at home, packed with all my favorite roasted veggies. I love roasted veggies with a salad because they are more easily digested and lighter on the stomach. This salad also includes one of my favorite additions: crispy chickpeas. It may be simple, but it's full of flavor and lightly dressed with homemade dressing.



Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serving size: 3


1tbs avocado oil

4c organic kale

1 small zucchini

1c edamame

1c chickpeas

1 small eggplant

1 avocado

1 large carrot stick

1c mushrooms


2tbs olive oil

2tsp red wine vinegar

1tsp white wine vinegar

Juice from 1/2 lemon

1tbs nutritional yeast

Pink salt, pepper, red chili flakes, basil {to taste}


1. Preheat oven to 425 and prep a baking sheet.

2. Chop all vegetables and add to a large bowl.

3. Toss with avocado oil, nutritional yeast, and spices.

4. Transfer to baking sheet and bake for 20 minutes. Turn to broil for the last 1-2 minutes to extra crispy.

5. Remove from oven and transfer to a bowl.

6. Rinse the kale and add to the base of your serving bowl.

7. Add the roasted vegetables.

8. For the dressing, add all ingredients to a glass or bowl and stir well.

9. Drizzle over your salad and add an additional sprinkle of nutritional yeast.


Be sure to shoot me an email with your feedback or message me on IG @wellnesswithmak, so I can see your beautiful recreations! I'd love to highlight them on my feed. Also, don't forget to follow me to stay up to date with new healthy, mouthwatering recipes, life updates, fitness routines, and all things wellness. I look forward to connecting with you!


bottom of page