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Overhead view stone plate filled with Dukkah roasted vegetables.

Dukkah Roasted Vegetables Chopped Salad

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4.5 from 2 reviews

  • Author: Lindsay Cotter
  • Total Time: 28 minutes
  • Yield: 4 servings 1x


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.


Units Scale
  • 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


  1. Preheat oven to 425°F. 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.


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


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