This vegan roasted vegetable salad is quick and easy to prepare, cook and it tastes amazing . You can add your favourite seasonal vegetables and why not add some rustic breads & olives as a side dish. Below you will find a step by step guide how to make this tasty vegetable salad along with all of the ingredients and equipment you will need. Hope you enjoy it as much as we do.
Place courgette and pepper pieces on a lined baking paper and roast at 230 C for 20 minutes.
To toast the pistachios, add them to a dry non-stick frying pan and cook on medium heat for about 5 minutes.
For the dressing, combine all the ingredients in a cup and whisk until evenly distributed.
Once the roasted veggies are ready, it’s time to assemble your salad. Create a bed of wild rocket, top it with fresh tomatoes, roasted veggies and toasted pistachios. Pour the dressing over the top and enjoy!
Notes
If you have a mustard allergy, omit it from the dressing.
If you have a nut allergy, you can top your salad with sunflower seeds, pumpkin seeds, crispy fried onions or croutons.