Warm Curry Roasted Vegetable Salad
User Reviews
5
Warm Curry Roasted Vegetable Salad
Description
Warm Curry Roasted Vegetable Salad features sweet potatoes, red bell peppers, red onions, and broccoli florets tossed with oil, apple cider vinegar, cumin, and curry powder. The vegetables are roasted in the oven until softened and slightly browned, enhancing their natural sweetness and developing a mild spiced flavor from the cumin and curry. The dressing adds a touch of acidity and sweetness, brightening the dish.
The roasting method produces tender vegetables with caramelized edges, providing both softness and texture contrast. The combination of curry powder and cumin offers a gentle warmth to the salad without overpowering the vegetables. This salad can be served warm in individual bowls, making it suitable for a cozy side dish or a vegetarian light meal.
To prepare, the sweet potatoes, peppers, and onions roast first to soften, then the broccoli is added later to maintain some firmness. Mixing the vegetables with the dressing while hot allows the flavors to meld well. No special storage or reheating instructions are noted, so it is best enjoyed soon after preparation.
Ingredients
- olive oil spray form
- 2 tablespoons olive oil
- 1 1/2 pounds sweet potato 1/2-inch cubes (from 2 large or 3 small, peeled and diced
- 1 1/2 tablespoons apple cider vinegar
- 2 bell pepper cut 1-inch cubes, red
- 1 tablespoon honey
- 1 red onion quartered and halved, large
- 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
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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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