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Roasted Vegetable Sheet Pan Salad

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This easy Roasted Vegetable Sheet Pan Salad is a vibrant, nutritious dish that’s perfect for any occasion. With a mix of roasted cauliflower, broccoli, and chickpeas, topped with creamy avocado and a flavorful dressing, it’s a healthy, gluten-free, and vegan option that comes together in just 40 minutes!

Easy chickpea salad with roasted vegetables.

Roasted Vegetable Sheet Pan Salad Recipe

This roasted vegetable sheet pan salad is not only quick to make but packed with flavor and nutrients.

The roasted cauliflower, broccoli, and chickpeas create a hearty base, while the dukkah and thyme bring warmth and spice to the dish. The creamy avocado and juicy tomatoes add a fresh, vibrant finish, making each bite satisfying.

It’s versatile enough to serve as a side dish alongside grilled proteins or as a nourishing plant-based main. Plus, it’s great as a light, healthy meal on its own!

Can I make this sheet pan salad ahead of time?

Yes, you can roast the vegetables ahead of time and store them in an airtight container in the fridge for up to 2-3 days. Just add the fresh avocado and tomatoes when you’re ready to serve.

Roasted vegetables in pan with fresh thyme.

Can I use other vegetables?

Absolutely! You can easily swap or add vegetables like carrots, zucchini, or bell peppers depending on what you have available. Root vegetables like sweet potatoes or parsnips can also be a great addition, giving the salad even more variety in flavor and texture.

Is this salad good served cold?

Yes, this salad is delicious served cold or at room temperature, which makes it perfect for meal prep or a quick lunch on the go. To keep the flavors and textures fresh, store the avocado and tomato separately and add them just before serving, including the avocado dressing, to prevent the vegetables from becoming mushy.

Vegetables roasted in sheet pan.

How can I make this salad more filling?

To make this salad more substantial, consider adding grains like quinoa, couscous, or bulgur, which will increase the protein and fiber content. Roasted sweet potatoes or even hearty grains like farro or barley can also add bulk, turning it into a complete, filling meal.

Sheet pan salad on parchment paper.

How to store sheet pan salad

Store: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.

Freeze: Freezing is not recommended for this salad, as the texture of the sweet potatoes and chickpeas can become mushy after thawing.

Reheat: If you prefer to enjoy the salad warm, reheat it gently in a skillet over medium heat or in the microwave. You can also serve it cold, straight from the fridge, as a refreshing option.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Roasted vegetable sheet pan salad with fresh tomato and avocado dressing.

Roasted Vegetable Sheet Pan Salad

Samantha Pickthall
Roasted Vegetable Sheet Pan Salad with cauliflower, broccoli, chickpeas, and avocado. A healthy, flavorful dish topped with a creamy avocado dressing. Ready in 40 mins!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad
Cuisine Mediterranean
Servings 4 serves
Calories 550 kcal

Ingredients
  

Roasted Vegetables

  • Half a large head cauliflower, chopped into florets
  • 1 small head broccoli, chopped into florets
  • 1 (425g / 15 oz) canned chickpeas / Garbanzos, drained
  • 1 small fennel, trimmed and thinly sliced
  • 2 Tbsp dukkah, spicy or zesty
  • 5 fresh thyme sprigs
  • ½ Tbsp dried dill
  • 3 Tbsp extra virgin olive oil

Avocado Dressing

  • 2 ripe avocados, flesh removed
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lime juice, about 1-2 limes
  • 2 Tbsp water
  • 1 1/2 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp ground paprika
  • Salt and pepper, to taste

Garnish

  • 1 large ripe avocado, skin and pit removed and sliced
  • 2 large tomatoes, thinly sliced

Instructions
 

Roasted Vegetables

  • Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced. Line a large roasting pan with parchment paper and set aside.
  • Prepare Vegetables: Place the chopped cauliflower and broccoli florets in the roasting pan, spreading them out evenly.
  • Add Chickpeas and Fennel: Pour the drained chickpeas over the vegetables, then scatter the sliced fennel on top.
  • Season: Sprinkle the dukkah, whole thyme sprigs and the dried dill over the vegetables.
  • Drizzle Oil: Drizzle the olive oil evenly over the vegetables.
  • Roast: Roast for 25-35 minutes, stirring the vegetables halfway through, until the vegetables are golden, tender, and slightly crisp.

Avocado Dressing

  • Prepare the Dressing: While the vegetables are roasting, in a high-speed blender or food processor, combine all dressing ingredients and blend on high until smooth. If the consistency is too thick, add more water to thin it out. Set aside in the refrigerator.
  • Cool and Assemble: Remove the vegetables from the oven allow to cool for about 5 minutes still in the pan.
  • Serve: Top the roasted vegetables with sliced avocado and tomatoes. Drizzle with the avocado dressing and enjoy!

Notes

Store: Transfer any leftovers to an airtight container and refrigerate for up to 2-3 days.
Freeze: Freezing is not recommended for this salad, as the roasted vegetables and avocado may lose their texture when thawed.
Reheat: Reheat the roasted vegetables in a skillet over medium heat or in the oven at 180ºC (356ºF) for about 10 minutes, until warmed through. Add fresh avocado and tomatoes after reheating.
Serve: You can also enjoy the salad cold, straight from the fridge, for a refreshing option. Just give it a quick toss before serving.

Nutrition

Calories: 550kcalCarbohydrates: 33gProtein: 9gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gSodium: 99mgPotassium: 1655mgFiber: 17gSugar: 8gVitamin A: 1972IUVitamin C: 170mgCalcium: 159mgIron: 4mg
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Roasted vegetable sheet pan salad recipe pin.

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