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Warm Curry Roasted Sheet Pan Vegetable Salad

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This healthy, Warm Curry Roasted Sheet Pan Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.Warm Curry Roasted Sheet Pan Vegetable Salad

Roasted sweet potatoes, bell peppers, and broccoli form the foundation of this delicious, hearty salad which is made all on one sheet pan.

This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

I’ve been on a dairy-free veggie kick lately, so I’ve been cooking lots of vegetable dishes. I loved this warm salad, so I couldn’t wait to share it with you. Besides this salad, I’ve also been enjoying this Soba Noodle Veggie Stir Fry and Buddha Bowl.

Although there’s no dairy or meat, this roasted vegetable salad will definitely fill you up. There’s about 7 grams of protein from the broccoli, and plenty of fiber from the sweet potatoes. The serving size is pretty large – about 2 cups per serving. Of course, you can certainly eat this salad with some grilled chicken, chickpeas or lentils for even more protein.

Helpful Tips

Sheet pan dinners are always easy and fast to make. This roasted vegetable salad is no different. All of the vegetables are cooked on a sheet pan, and then tossed with the honey curry vinaigrette while still warm. The flavorful vinaigrette is wonderful poured over all the vegetables while still hot out of the oven.

If you won’t have time to make the full recipe in the evening for dinner, you could prep all the vegetables and make the dressing in advance and then bake it right before eating. Also, this curry vegetable salad is sturdy enough to be made ahead, and the leftovers keep well in the fridge, so it’s perfect for weekday lunches.

Honey Curry Dressing

I love all things curry. Some of my favorite curry recipes are Broiled Tilapia with Thai Coconut Curry Sauce and Roasted Red Kuri Coconut Curry Soup. This curry salad dressing wonderful with roasted veggies. The honey adds a touch of sweetness, which balances nicely with the tartness of the apple cider vinegar. If you have leftover salad dressing, it’d be great on a mixed green salad. The vinaigrette will keep for up to a week in the refrigerator.

Variations:

  • Switch out any of the vegetables with whatever you prefer. Cauliflower, brussels sprouts, and butternut squash would all be excellent options.
  • Add grilled chicken, lentils, or chickpeas for more protein.

More Roasted Vegetable Dishes You’ll Love:

This healthy, Warm Curry Roasted Sheet Pan Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

Warm Curry Roasted Vegetable Salad

4.95 from 20 votes
9
Cals:378
Protein:6.5
Carbs:59
Fat:15
This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.
Course: Dinner, Lunch
Cuisine: Indian
This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Yield: 4 servings
Serving Size: 1 bowl

Ingredients

  • olive oil spray
  • 1 1/2 pounds peeled and diced sweet potato, 1/2-inch cubes (from 2 large or 3 small)
  • 2 red bell peppers, cut 1-inch cubes
  • 1 large red onion, quartered and halved
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 4 cups broccoli florets
  • 1/2 teaspoon kosher salt

For the salad dressing:

  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon curry powder

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.

Last Step:

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Nutrition

Serving: 1 bowl, Calories: 378 kcal, Carbohydrates: 59 g, Protein: 6.5 g, Fat: 15 g, Saturated Fat: 2 g, Sodium: 471 mg, Fiber: 10 g, Sugar: 16 g

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41 comments on “Warm Curry Roasted Sheet Pan Vegetable Salad”

  1. Absolutely fabulous dish!! All the veggies combined with the spices and dressing were excellent!! Not too spicy and even though there is quite a bit of curry and cumin it was just right!! Will definitely make this recipe again and again 

  2. Avatar photo
    Paula Cocozza

    This is AMAZING! I made it for lunch, tossed in  1/3 cup of cooked lentils and it was absolutely delicious. I sent it to all of my loved ones who enjoy curry. 

  3. This was excellent! I made this for my family and they loved it. I had to use frozen broccoli as I didn’t have fresh but it still turned out great. Also, I put the roasted veggies on a bed of wild rice and added a little fresh spinach for some color and fresh flavor. The dressing was fantastic!!! I only hat hot yellow curry but my family loves spicy and it was perfect. A fantastic recipe, thank you!

  4. Avatar photo
    Martha Strohl

    This is fabulous!  I used what I had on hand – carrots, white beets, parsnips and sweet potato, all from my Farmer’s Market.  I will make as long as root vegetables are available.

    1. This was fantastic!!!  Paired this up with the 5 Ingredient Curried Pork Tenderloin (from the Today Show) and wowzers, it was a huge hit.  These veggies make a lot, so we counted 5 smart points (blue) for the veggies.  All in all, a low point dinner.  Yum!  

  5. My family LOVED this for dinner. I cooked boneless skinless chicken thighs in a non-stick skillet stove top, added on top of the roasted veggies before drizzling with the dressing. My husband spiced up his portion with chili garlic paste.

  6. That’s a LOT of points! I’m not able to have sweet potato so I’m going to try butternut squash as an alternative and remove the oil from the dressing. Let’s see how that works!

    1. It makes huge portions though. We cut the serving size in half and used as a side to Perfect Air Fried Chicken Breast. It wound up being a really delicious low point meal!

  7. I was also wondering about a substitute for apple cider vinegar? I have white vinegar, would that work for this recipe? Thanks. 

  8. How do you cut a bell pepper into 1-inch cubes. I have yet to see one (and I am 80 years old) that is 1 inch thick.

  9. I’m looking at the recipe and am wondering why the points (I’m blue) are so high! It’s all veggies….

    1. I love the sound of this but too many points for it as it stands. I plan to substitute butternut squash for the sweets (cauliflower ) could be interesting too. Also reducing the dressing a bit but maybe misting the final product with EVOO to give it some extra flavor. I love the seasoning combo!!!!