Warm Curry Roasted Vegetable Salad
Indulge in the wholesome goodness of this Warm Curry Roasted Vegetable Salad, drizzled with a delightful Honey Curry Dressing. Perfect as a hearty vegetarian option, this dish is both gluten-free and dairy-free, making it an excellent choice for a satisfying dinner or a convenient make-ahead lunch.
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Ingredients
- olive oil spray
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 4 cups broccoli florets
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 2 red bell peppers
- 1 large red onion
- 1 1/2 pounds peeled and diced sweet potato
Instructions
- 1
Begin by setting your oven to 400°F. Lightly coat a large baking sheet with cooking spray.
- 2
In a mixing bowl, combine the sweet potato, red bell pepper, and onion. Drizzle with oil and vinegar, then sprinkle in the cumin, curry powder, and salt. Mix thoroughly to ensure the vegetables are well-coated.
- 3
Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the oven for 20 minutes, stirring halfway through, until the veggies start to soften. Add the broccoli (give it a light spray of olive oil) and continue roasting for an additional 15 to 18 minutes, or until the sweet potatoes are nicely browned and tender.
- 4
During the roasting process, prepare the salad dressing in a large bowl by whisking the ingredients together.
- 5
Once the vegetables are done, take them out of the oven and, while they are still warm, combine them with the salad dressing in the large bowl.
- 6
Portion the salad evenly into four bowls for serving.