Roasted Vegetable Sheet Pan Salad

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!

Course Salad

Cuisine Mediterranean

Prep Time 15

Cook Time 35

Total Time 50

Servings serves

Calories 550kcal

Author Samantha Pickthall

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