Roasted Vegetable Salad


Now this is my kind of salad. It is filled with delicious roasted vegetables and a couple of roasted black plums too. It really gives a richness to the salad and fills you up. Recipe courtesy of The Vegan Cook’s Bible. Serves 4.


  • 2 black plums, cut into eighths
  • 1 red bell pepper cut into strips or squares
  • 1 carrot, cut into rounds
  • 1 onion sliced or cut into eighths
  • 1 small head cauliflower, broken into florets
  • himalayan salt and pepper
  • 4 tbsp avocado oil, divided Buy
  • 8 cups seasonal greens
  • 2 tbsp balsamic vinegar
  • 2 cans chickpeas, or 4 cups cooked chickpeas


  • roasting pan
  • salad bowl


  1. Preheat oven to 350 degrees.
  2. Toss the vegetables and plums with 2 tablespoons of the avocado oil. On a prepared baking sheet (with parchment paper of lightly sprayed) combine plums, red pepper, carrots, onion and cauliflower.
  3. Bake in oven for 30-40 minutes, or until tender.
  4. In a salad bowl, toss greens with roasted vegetables and pan juices. Add remaining oil, vinegar and chickpeas. Taste and add more salt and pepper if desired.


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