Roasted Vegetable Salad with Avocado Caesar Dressing

Roasted Vegetable Salad with Avocado Caesar Dressing

Featuring potatoes, cauliflower, broccoli, and kale, this Roasted Vegetable Salad with Avocado Caesar Dressing recipe is rich with nutrition and flavor! And let’s not forget about the deliciously creamy avocado Caesar dressing … it’s fantastic and can be used as a dip, too!

5 from 1 vote
Roasted Vegetable Salad with Avocado Caesar Dressing
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Roasted Vegetable Salad with Avocado Caesar Dressing

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Salad
Servings: 6
Calories: 390kcal

Ingredients

For the Salad:

  • 2 medium potatoes , chopped into 1-inch pieces (with or without skins)
  • 1 medium head cauliflower , cut into bite-size pieces
  • 1 large head broccoli , cut into bite-size pieces
  • 3 tablespoons (45 mL) olive oil, divided
  • teaspoons (9 g) kosher or fine sea salt, divided
  • 1 pack (227 g) gluten-free tempeh (or gluten-free tempeh bacon – homemade or store-bought)*
  • 6-8 cups (250-340 g) baby kale
  • 1 cup (100 g) shredded red cabbage
  • 4 tablespoons (30 g) pumpkin seeds or sunflower seeds, toasted

For the Dressing:

  • 1 large or 2 small avocados , plus more sliced for garnish, if desired
  • 2-3 tablespoons (30-45 mL) fresh lemon juice
  • 1-2 teaspoons (5-10 mL) gluten-free Worcestershire sauce (regular or vegan)
  • 6 cloves garlic , peeled
  • 4 tablespoons (60 mL) mayonnaise (regular or vegan)
  • 2-4 tablespoons (30-60 mL) water
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste

Instructions

Make the Dressing:

  • Combine all the salad dressing ingredients in a food processor, starting out with 1 teaspoon Worcestershire sauce and 2 tablespoons water. Blend until smooth. Add more Worcestershire sauce, to taste, and lemon juice or water to the desired consistency. Don't make it too thin or the salad will be soggy; it should be thick enough to coat the veggies. Add salt and pepper, to taste, blending after the additions.

Make the Salad:

  • Preheat the oven to 425°F. Line two large baking sheets with parchment paper. Place the potatoes and cauliflower on the baking sheet, drizzle with 2 tablespoons oil and 1 teaspoon salt. Bake for 20-25 minutes, or until the potatoes are cooked through, tossing once or twice.
  • On a second baking sheet, place the broccoli florets and drizzle with 1 tablespoon oil. Roast for 10-15 minutes on a rack beneath the potatoes and cauliflower, tossing once during roasting. Remove vegetables from the oven and let them come to room temperature.
  • While the veggies are roasting, pan fry the tempeh according to package directions. Let the tempeh cool before either chopping into ¾-inch pieces or crumbling with your hands.
  • Place the kale and roasted vegetables in a large bowl and toss with desired amount of the dressing. Top with the tempeh crumbles, shredded cabbage, pumpkin seeds, and avocado slices (if using).

Notes

*Editor’s Note: This ingredient is adaptable. Use regular gluten-free tempeh or, if you can find it near you or online, use gluten-free tempeh bacon. You could also make your own tempeh bacon or use a few slices of cooked, crumbled bacon, if you aren’t vegetarian.

Notes: If not eating all the salad immediately, store the dressing and kale in separate containers in the fridge to prevent sogginess. The salad and dressing will keep up to 5 days in the refrigerator. Leftovers are delicious served chilled or at room temperature.
This recipe makes more dressing than you may use. Use leftovers as a dip for fresh veggies and flatbread and slathered on wraps and sandwiches.

Nutrition

Nutrition Facts
Roasted Vegetable Salad with Avocado Caesar Dressing
Amount Per Serving
Calories 390 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g20%
Cholesterol 4mg1%
Sodium 750mg31%
Potassium 1518mg43%
Carbohydrates 39g13%
Fiber 9g36%
Sugar 6g7%
Protein 13g26%
Vitamin A 7539IU151%
Vitamin C 246mg298%
Calcium 197mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Avocado Bronwyn Fraser Salad Vegetables
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