Best 2 Protein Packed Roasted Vegetable Salad Recipe By Tasty Recipes

Are you looking for a hearty and delicious salad recipe that is packed with protein and flavor? Look no further than Tasty's protein-packed roasted vegetable salad. This salad is made with a variety of roasted vegetables, such as broccoli, cauliflower, sweet potatoes, and Brussels sprouts, and they are tossed in a flavorful dressing made with tahini, lemon juice, and garlic. The salad is also topped with chickpeas and quinoa, which add extra protein and fiber. This salad is perfect for a quick and easy lunch or dinner, and it is sure to be a hit with your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Hearty Roasted Veggie Salad Recipe by Tasty image

Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese

Provided by Julie Klink

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

Steps:

Preheat oven to 425˚F (220˚C).
On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
Create 3 circular spaces for the beets. Place the 3 beets on the pan.
Bake for 1 hour until with vegetables begin to crisp and caramelize.
In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
Serve with walnuts and feta.
Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams

PROTEIN-PACKED ROASTED VEGETABLE SALAD RECIPE BY TASTY

Protein-Packed Roasted Vegetable Salad Recipe by Tasty image

Here's what you need: hummus, lemon juice, olive oil, dried thyme, salt, pepper, water, nonstick cooking spray, broccoli floret, chickpeas, brussel sprout, sweet potato, tofu, olive oil, salt, pepper, chili powder, spinach

Provided by Merle O'Neal

Categories Lunch

Yield 1 serving

Number Of Ingredients 18

Ingredients

2 tablespoons hummus
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon water
nonstick cooking spray
½ cup broccoli floret
½ cup chickpeas
½ cup brussel sprout, halved
½ cup sweet potato, peeled and chopped
½ cup tofu, pressed and chopped
¼ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 cup spinach

Steps:

Preheat the oven to 400℉ (200℃). Grease a baking sheet with nonstick spray.
Reserve a few broccoli florets, then place the remaining broccoli, chickpeas, Brussels sprouts, sweet potato, and tofu on the baking sheet in individual piles. Drizzle with the olive oil and season with salt, pepper, and chili powder. Bake for 25 minutes, until the vegetables are tender and the tofu is browned.
Make the dressing: In a large mason jar, combine the hummus, lemon juice, olive oil, thyme, salt, pepper, and water. Stir to combine.
Add the reserved raw broccoli, the roasted broccoli, sweet potato, chickpeas, Brussels sprouts, tofu, and spinach and screw on the lid.
Store in the refrigerator until ready to eat, up to 5 days.
Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy!

Nutrition Facts : Calories 950 calories, Carbohydrate 53 grams, Fat 77 grams, Fiber 17 grams, Protein 22 grams, Sugar 11 grams

Tips:

Choose a variety of vegetables to roast, such as broccoli, Brussels sprouts, carrots, potatoes, and zucchini.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting.
Roast the vegetables at a high temperature (400-425 degrees Fahrenheit) for 20-30 minutes, or until they are tender and slightly caramelized.
Allow the roasted vegetables to cool slightly before serving.
Top the roasted vegetables with a protein-packed dressing, such as a vinaigrette made with Greek yogurt or a tahini sauce.
Serve the roasted vegetable salad as a main course or a side dish.

Conclusion:

This protein-packed roasted vegetable salad is a delicious and healthy way to get your daily dose of vegetables. It is easy to make and can be tailored to your own dietary preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.