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.
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 cup olive or avocado Oil (extra if needed)
- 1 Tablespoon or more dukkah (see notes for homemade mix)
- 1 teaspoon minced garlic minced or 1/2 teaspoon garlic powder
- 1 cup chopped mixed greens (spinach, kale, or shredded Brussels sprouts)
- 1/4 cup raw pumpkin seeds (pepitas)
- Pinch of black pepper
- Pinch of sea salt
- 2 teaspoons 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
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or grease. Set aside.
- In large bowl, place all your diced/chopped cauliflower, mushroom, tomatoes, and onions.
- Toss in 1/4 cup oil and then add in your dukkah spice mix, garlic, salt, pepper, and toss again.
- 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.
- Lay the chopped vegetables on the baking sheet and sprinkle the pumpkin seeds on top.
Season with salt, pepper, and fresh lemon juice. - 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. - 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. - 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.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- 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