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Dukkah Roasted Vegetables Chopped Salad

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Dukkah Roasted Vegetables Chopped Salad is a simple vegan friendly, Middle Eastern salad recipe. It’s easy to make, delicious, and healthy. Serve it as a vegetarian main course or filling side dish, both work! Paleo option.

Hey friends! Well, this is it. The last recipe of 2017. Dukkah Roasted Vegetables Chopped Salad , otherwise known as my forgotten recipe of 2017. A unpredictably delicious Middle Eastern style roasted vegetables salad that you’ve been missing in your life. That is, until now.

You see, I was tempted to skip posting during this awkward “in between” holidays week, but as I was filing all my recipe photos from 2017, I came across this old gem. GASP! The one recipe I totally forgot to share last Spring. How could I forget this recipe?!  I EAT so often I thought surely I had shared it already. In fact,  I remember making this roasted vegetable salad dish to photograph, and then being so hungry that I only took 3 pictures and then decided to scarf it down. 3 photographs for one recipe? That’s insane. Normally it’s around 300! Haha, maybe, kinda, okay it’s true. I’m a photo junkie.

Anyways, after I devoured this recipe I probably put it in the back of my mind to reshoot (again) another day. … but then totally forget. Figures, that was my brain in 2017. Forgetful. I always said I would finish things later and then LIFE took over and I would forget. Remind in 2018 to be organized on top of things. Mmm k? Yes, 2018 ORGANIZED!

So here I am today, 6 days away from 2018, finally sharing my missing recipe stash. An “oldie” but goodie, per se. This easy warm salad recipe is one of my personal favorites because it’s made up of all my favorite vegetables. All my favorite vegetables, which means it’s made up of my husband’s least favorite vegetables.  In fact, I would take it one step further. He hates these vegetables: mushrooms, tomatoes, and certain leafy greens… Such BLASPHEMY! Although this type of blasphemy results in me being able to enjoy multiple servings of this goddess of a chopped salad all by myself. I won’t condemn my husband (much) for that. 😉

Moving on…

Dukkah spice

Dukkah spice. What is Dukkah spice to be exact? Oh glad you asked!  Dukkah has become one of my favorites spice mixes this year. It’s an Egyptian nut and spice mix made up of dried herbs, nuts, seeds, and spices; cumin, coriander, fennel, toasted nuts, sesame seed, to name a few. Although each Dukkah seasoning can vary in nuts and seeds depending on the region/recipe you use it on. I like to put on and in EVERYTHING; chicken, vegetables, or homemade dip. You can easily make your own dukkah or buy the pre-made mix. Either way, I am secretly praying this type of flavor panel becomes more “trendy” in 2018. I have my thoughts on all the 2018 trends coming up soon, so stay tuned for that. But for now, let’s focus on how good this dish is going to taste after consuming Christmas desserts and fruit bakes for a solid month! Haha.

Here’s whatcha need to make the Dukkah roasted vegetables salad recipe:

  • Finely Chopped Cauliflower
  • Sliced Mushroom
  • Chopped onion or shallots
  • Cherry tomatoes
  • Dukkah Spice mix (or homemade blend)
  • Pepitas
  • Chopped Spinach and Sprouts
  • Garlic
  • A hint of chopped mint and other herbs
  • Lemon
  • Creamy warm onion dressing or Creamy paleo dressing of choice

Warm Onion Dressing

Oh and LARGE sheet pan to shove it all on!

Dukkah Roasted vegetables

See, simple. And this is one of those recipes that you can serve by itself, with roast chicken, roasted chickpeas, over a wild rice blend, whatever. Honestly, I love it by itself in a large bowl with quinoa. Just sayin…

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Dukkah Roasted Vegetables Chopped Salad

★★★★★

4.8 from 8 reviews
  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Dukkah Roasted Vegetables Chopped Salad is a simple vegan friendly, Middle Eastern salad recipe. It’s easy to make, delicious, and healthy. Serve it as a vegetarian main course or filling side dish. Paleo option.

Scale

Ingredients

  • 5 cups chopped cauliflower
  • 2 cups sliced or chopped white button mushrooms
  • 1 cup sliced peeled pearl onions or 1 shallot
  • 1 cup grape tomatoes (sliced in half)
  • 1/4 c olive or avocado Oil (extra if needed)
  • 1 tbsp or more dukkah (see notes for homemade mix)
  • 1 tsp minced garlic minced or 1/2 tsp garlic powder
  • 1 cup chopped mixed greens (spinach, kale, or shredded brussel sprouts)
  • 1/4 c raw pumpkin seeds (pepitas)
  • pinch of black pepper
  • pinch of sea salt
  • 2 tsp lemon juice
  • 2 mint leaves (chopped, to garnish) – optional
  • 1 sprig of oregano leaves, to garnish
  • sliced lemon to garnish
  • Micro-greens or sprouts to garnish
  • Optional crumbled feta or parmesan to serve (omit for paleo/vegan)
  • Optional dried fruit to garnish.
  • optional creamy dressing of choice

Instructions

  1. Preheat oven to 425F. Line a large sheet pan with parchment paper or grease. Set aside.
  2. In large bowl, place all your diced/chopped cauliflower, mushroom, tomatoes, and onions.
  3. Toss in 1/4 cup oil and then add in your dukkah spice mix, garlic, salt, pepper, and toss again.
  4. Mix in your chopped greens and toss again. Feel free to add in any more vegetables if you’d like more bulk to the salad.
  5. Lay the chopped vegetables on the baking sheet and sprinkle the pumpkin seeds on top.
    Season with salt, pepper, and fresh lemon juice.
  6. Roast in oven for 15-20 minutes, checking at 15 minutes for doneness.
    Once cauliflower is golden brown, remove from oven and toss in pan.
  7. Garnish with just a touch fresh mint leaf (optional), lemon slices, and a few leafs of fresh oregano.
    Serve onto plates with extra green or sprouts. You can also just place in large serving bowl.
  8. Drizzle with extra olive oil if needed. Or use your favorite creamy dressing. I love using my warm onion dressing.
    If you want to make this salad more filling, add in a few tablespoons of chopped dried fruit and crumbled feta.

Notes

If you don’t have dukkah spice, you can making your own, easy! Replace 1 tbsp of dukkah seasoning with the following:
• 1 tsp cumin
• 1 tsp sesame seeds
• 1/2 tsp coriander seeds
• 1/4 tsp sea salt/pepper each
• 1 tsp finely crushed toasted nuts or hazelnuts
• A pinch of sugar, red pepper flakes, and optional fennel seeds.

This roasted salad is great by itself or free to add in a cooked grain, dried fruit, feta, lentils, chicken, or beef.

Estimated Nutrition Per Serving varies depending on dukkah blend spice used, and does not include dressing or feta cheese.

  • Category: main, sides
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1
  • Calories: 200
  • Sugar: 5g
  • Fat: 15g
  • Saturated Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 1.6g

Keywords: dukkah, roasted vegetables,

Dukkah roasted Vegetables mixed together on pan with herbs.

Well friends, I hope you are enjoying a slow week as we transition into the upcoming 2018. Enjoy it. Savor it. No thinking about real life until next week.

Cheers to secret recipes, extra veggies, and sloooooow New Years transitions.

Dukkah Roasted Vegetables Chopped Salad is a simple Middle Eastern vegan salad recipe. It's an easy to make, delicious, and healthy salad recipe. Serve it as a vegetarian main course or filling side dish. #Paleo Friendly. www.cottercrunch.com #salad #vegetarian #healthy #lowcarb

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  1. Debs says

    December 28, 2017 at 11:24 AM

    This recipe is exactly what we all need at this “in between” stage. It looks so lovely. And I love dukkah. Usually make my own as I prefer it really chunky and I find most store bought ones are overly blended. Perfect pairing for all those veggies! Merry Christmas Lindsay and happy (and organised) new year!

    Reply

  5. Natasha @ Salt & Lavender says

    December 29, 2017 at 3:43 PM

    This looks sooo good. I especially like the look of that dressing. I’m with ya… I usually take a sh*tload of photos… it hardly ever works out in under 10 shots. Hope you and the hubby have a wonderful new year’s 🙂

    Reply

  12. Traci | Vanilla And Bean says

    January 9, 2018 at 12:13 PM

    What a gorgeous Salad Linds! Isn’t it funny how sometimes we move so quickly we forget about some of the recipes shot? LOL – I think I have a few in the can too… good reminder to review! I adore dukkah… on so many things! But mostly – just give me a slice of sourdough, olive oil and dukkah and I’m in heaven! So I know I’d love this salad! Isn’t Cauliflower amazing!? Happy New Year love xo

    Reply

  14. Jill says

    February 26, 2018 at 10:29 AM

    Please enlighten me re: pear onions. I made this recipe with the shallot, and LOVED it. Am doing again and am curious about this type of onion… Thanks!

    ★★★★★

    Reply

  16. Charles Cuninghame says

    October 17, 2018 at 9:17 PM

    Great recipe – thanks so much! I tried it with a bit of yoghurt, lemon and garlic sauce and it was a big hit with the family.

    ★★★★★

    Reply

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