This warm roasted vegetable salad with creamy white bean purée is a delicious way to pack more veggies into your meal while breaking free from the usual boring salads! Instead of the typical leafy greens, hearty vegetables are first coated in an herbaceous marinade, then roasted until tender, then served over a luscious bean puree.
This is a fantastic way to enjoy your veggies and get in a bit of protein! I love serving this dish at big gatherings because not only is it a beautiful display of colors, but it is a nourishing way for my guest to indulge in their favorite veggies!
Ingredients You’ll Need To Make This Roasted Vegetable Salad
- 1/2 head cabbage, cut into wedges: about 4 wedges of cabbage work great. I like to nuzzle the cabbage in last so that it sits upright and both sides roast evenly. The cabbage cooks faster than the other vegetables. Adding it to the oven when there is only 30 minutes left of cooking time.
- 1 red bell pepper, sliced: cut the pepper into large pieces
- 3-4 carrots, sliced: you can cut the carrots in half and roast or you can cut into large wedges. It all depends on how you want to serve the dish.
- 2-3 large potatoes, sliced into wedges: Using a variety of potatoes is best. I like to use Japanese sweet potatoes and Irish potatoes.
- 2 shallots, halved: There is no need to dice the onion. Large pieces are best so the onion gets perfectly caramelized
- 2 bulbs garlic, halved crosswise: The garlic will roast with the vegetables and soften. You’ll be able to scoop out pieces of garlic and spread on your veggies –so yum!
Herb Marinade For Veggies
- 1/4 cup olive oil
- 3 tbsp lemon juice
- Salt and Pepper
- 4 garlic cloves, minced
- 1/4 cup packed with a variety of fresh herbs that you have on hand. I use: 1 tbsp fresh dill, 1 tbsp garlic chives, 1 tbsp Rosemary, 2 tbsp Parsley
How To Make The Best Roasted Veggies
- Give them room! Spreading the vegetables out on your baking tray is key—if they’re too close together, they’ll steam instead of roast, leading to a soggy texture. If needed, use two trays to ensure they roast evenly and get that perfect caramelization!
- Using just the right amount of oil is key to getting perfectly roasted veggies. Too much oil can make them greasy and prevent proper caramelization, while too little can lead to dryness. A light, even coating—just enough to give them a slight sheen—is perfect for crisp, golden edges.
Warm Roasted Vegetable Salad
Ingredients
Herb Marinade
- 1/4 cup Olive Oil or Avocado Oil
- 3 tbsp Lemon Juice
- 4 Garlic Cloves
- 1/4 cup packed a variety of Freshly Chopped Herb I use: 1 tbsp fresh dill, 1 tbsp garlic chives, 1 tbsp Rosemary, 2 tbsp Parsley
- 1 tsp Paprika
- Salt and Pepper
For The Roasted Vegetable Salad
- 1/2 head cabbage, cut into 4 wedges
- 1 Red Bell Pepper, sliced into large pieces or 2 mini bell peppers cut in half
- 3-4 Carrots, sliced
- 2 Sweet Potatoes Use a variety: white, purple, or orange
- 1 Irish Potato or yukon gold potato
- 2 Shallots, cut in half lengthwise
- 2 Green Onions, sliced optional
White Bean Puree
- 1 1/2 cup Butter Beans, cooked, rinsed, and drained
- 1/2 cup Chickpeas, cooked, rinsed, and drained
- 1/3 cup Tahini
- 3 tbsp Olive Oil plus more as needed
- 2 tbsp Freshly Squeezed Lemon Juice plus more to taste
- 1 Garlic cloves
- 1 tsp Smoked Paprika
- 2 tbsp Water if needed
Garnish For The Salad
- 2 tbsp Toasted Pine Nuts
- Dill and Basil
- Lemon Wedges
Instructions
Make the Herb Marinade
- Whisk together all ingredients for the marinade in a small bowl until well combined.
- Toss the Veggies With the Herb Marinade. Make sure to drizzle the marinade between the leaves of the cabbage. Let the veggies sit in the marinade for at least 20 minutes, to deepen the flavor.
Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the cabbage wedges, peppers, carrots, sweet potato, shallots on a baking sheet. Drizzle oil on the garlic bulbs and place cut side down on the baking sheet. Place ingredients on two sheet trays if needed to ensure space between each ingredient
- Roast the veggies for 35-40 minutes, flipping halfway, until golden and tender. Roast on two sheet trays if needed to ensure space between each ingredient
Make the Bean Purée
- In a food processor, blend cannellini beans, chickpeas, tahini, olive oil, lemon juice, zest, garlic, and salt until smooth. Add water, one tablespoon at a time, for a thinner consistency.
Assemble
- Spread the white bean purée on a serving plate and top with warm roasted vegetables. Drizzle with extra virgin olive oil and a squeeze of lemon.
Notes
Recipe Substitutions & Variations
- Swap sweet potato for butternut squash.
- Use red onion instead of shallots.
- Try cannellini beans instead of butter beans.
- Replace tahini with almond butter for a slightly nutty flavor.
- Skip making the puree from scratch and use your favorite store bought hummus. OR try my Edamame Hummus recipe for a more colorful option.
Nutrition
See Below For Substitutions, More Instructions, And Answers To FAQs
Recipe Substitutions & Variations
- Swap sweet potato for butternut squash.
- Use red onion instead of shallots.
- Try cannellini beans instead of butter beans.
- Replace tahini with almond butter for a slightly nutty flavor.
- Skip making the puree from scratch and use your favorite store bought hummus. OR try my Edamame Hummus recipe for a more colorful option.
Best Vegetables for a Roasted Veggie Salad
While you can roast almost any vegetable, the best ones for a salad have a balance of texture and flavor. Here are some top picks:
- Root Vegetables (Carrots, Sweet Potatoes, Beets) – Naturally sweet and caramelize beautifully.
- Brassicas (Cabbage, Brussels Sprouts, Cauliflower, Broccoli) – Roast until crispy and slightly charred for deep flavor.
- Peppers & Onions – Add sweetness and a bit of a smoky edge.
- Zucchini & Eggplant – Roast quickly and become soft and tender (best paired with firmer veggies).
Mixing different textures—some crispy, some soft—creates the best roasted veggie salad!
Common Questions
Can I make this ahead of time? Yes! Roast the vegetables and store them separately from the purée for up to 3 days. Reheat before serving.
What can I serve with this? Enjoy it as a main dish or pair it with quinoa or crusty gluten-free bread.
Do I serve hot or cold? This roasted vegetable salad is best served warm for the most flavorful and satisfying experience. The heat enhances the natural sweetness of the roasted veggies and makes the creamy bean purée even more luscious. However, you can also enjoy it at room temperature or slightly chilled if prepping ahead—just let the flavors meld before serving! If reheating, warm the veggies in the oven at 350°F (175°C) for about 10 minutes to maintain their texture.
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