Warm Curry Roasted Vegetable Salad

Name: Warm Curry Roasted Vegetable Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: Olive oil spray; 2 tablespoons olive oil; 1 1/2 pounds peeled and diced sweet potato; 1 1/2 tablespoons apple cider vinegar; 2 red bell peppers; 1 tablespoon honey; 1 large red onion; 1 teaspoon kosher salt; 2 tablespoons olive oil; 1 teaspoon cumin; 1 1/2 tablespoons apple cider vinegar; 1 teaspoon curry powder; 1 teaspoon cumin; 1 teaspoon curry powder; 4 cups broccoli florets; 1/2 teaspoon kosher salt

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5.0

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
378 kcal
Course
Lunch, Dinner
Cuisine
Indian

Warm Curry Roasted Vegetable Salad

Iris Warren

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This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

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Ingredients

Servings

Olive oil spray
2 tablespoons olive oil
1 1/2 pounds peeled and diced sweet potato (1/2-inch cubes (from 2 large or 3 small))
1 1/2 tablespoons apple cider vinegar
2 red bell peppers (cut 1-inch cubes)
1 tablespoon honey
1 large red onion (quartered and halved)
1 teaspoon kosher salt
2 tablespoons olive oil
1 teaspoon cumin
1 1/2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon curry powder
4 cups broccoli florets
1/2 teaspoon kosher salt

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Instructions

Preheat the oven to 400°F. Spray a large sheet pan with oil.
Mix the sweet potato, red pepper and onion with oil, vinegar, cumin, curry powder and salt and toss well.
Transfer to the prepared sheet pan. Bake 20 minutes, tossing halfway until the vegetables begin to soften, add the broccoli (spritz it with olive oil) and cook 15 to 18 more minutes, until the sweet potatoes are browned and tender.
While the vegetables are cooking, mix the salad dressing together in a large bowl.
Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing.
Divide equally between 4 bowls.

Nutrition Information

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Serving 1bowl Calories 378kcal (19%) Carbohydrates 59g (20%) Protein 6.5g (13%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 471mg (20%) Fiber 10g (40%) Sugar 16g (32%)