This warm salad incorporates a variety of roasted and raw vegetables, and is finished off with a creamy dressing made with fresh dill, green onions and tofu.
Roasted Vegetable Salad with Dill Dressing
- Total Time: 1 hour 10 mins
- Yield: 6 1x
Ingredients
Scale
- For the Salad:
- 6 small golden beets, skins on and washed
- 1 red onion, quartered
- 2 zucchinis, each cut into 12 pcs
- 1 yellow/red bell pepper, sliced
- 10-15 cherry tomatoes cut in half
- 1 ½ avocado, diced
- 1 can (about 2 cups) salt-free Cannellini beans
- For the Dressing:
- ½ cup tofu
- 3 tablespoons lemon juice
- ½ cup non-dairy milk
- ½ teaspoon granulated garlic
- ½ avocado
- 2 green onions (scallions), chopped
- 2-3 tablespoons fresh dill weed
Instructions
- Preheat oven to 375. Place the whole beets on a non-stick baking sheet; roast uncovered for 30 minutes.
- Add the onion, zucchini, and bell pepper to the pan and roast everything for an additional 15 minutes, until vegetables start to brown around the edges.
- While the vegetables are roasting, place the tomatoes, avocado and beans in a bowl.
- To make the dressing, combine the tofu, lemon juice, non-dairy milk, garlic powder and avocado in a blender or Vitamix, and blend until smooth.
- Add in the onions and dill weed, and blend for just a couple of seconds (so that specks of dill are still visible).
- When the vegetables are done roasting, combine them with the tomatoes, avocado and beans, and toss with the dressing. Serve warm with a sprig of dill garnish.
Notes
You may also use red beets, but they may color your salad red. This salad may also be made with all the same salad ingredients, but raw (in this case, grate the peeled beets and zucchini, and dice the onion and bell pepper).
- Prep Time: 25 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 1 cup (⅙ recipe)
- Calories: 213
- Sugar: 11g
- Sodium: 123mg
- Fat: 6.7g
- Saturated Fat: 0.9g
- Carbohydrates: 29.1g
- Fiber: 9.3g
- Protein: 11.8g
- Cholesterol: 0
This looks so yummy, can't wait to try it! Ant suggestions for substitutions for the tofu? I have a soy allergy.
Hi Jill, you can use a few soaked cashews, white beans, or more avocado to keep it creamy; or just leave it out 🙂
You didn't say what type of tofu. I assume soft?
Hi Chana, any type would work but soft tofu will make it super creamy. 🙂
My husband is a chef and teaching culinary arts. I made this today and he gave me 2 thumbs up!
Yay! That's great to hear 🙂 Thanks Charlotte!
Tofu makes a great sauce!
My diet does not allow avocado. Can you suggest a substitute for it?
HI Rob,
I would just leave it out for this recipe. 🙂
Made this for dinner tonight. subbed the beans for a side of Brown basmati rice... The store was also out of yellow beets... very delicious!!!