Roasted Vegetable Salad with Tamari Ginger Dressing

In this roasted vegetable salad, it is the tamari ginger dressing that ties everything together.The veggies are slightly caramelized bringing out their delicate flavour in this hearty vegan salad. Serve this super healthy salad as a main or side. Enjoy!


2 Tbsp. extra virgin olive oil
1 Tbsp. raw apple cider vinegar
1 Tbsp. GF tamari sauce
2 tsp. minced fresh ginger
1 tsp. agave nectar
¼ tsp. GF dried basil leaves
¼ tsp. fish oil
1/8 tsp. roasted sesame oil
1 red bell pepper, sliced into ½-inch thick strips
½ small cauliflower head, separated into small florets
8 asparagus spears, cut into 2-inch long pieces
8 button mushrooms, quartered
1 Tbsp. extra virgin olive oil
Sea salt and GF coarsely ground black pepper to taste
8 oz. mixed greens
6 oz. cherry tomatoes, halved
1 large avocado, sliced
3 Tbsp. GF hemp seeds


In a small bowl whisk together the dressing ingredients and set aside
Preheat oven to 425 F and line a rimmed baking sheet with parchment paper
In a large bowl toss vegetables with olive oil salt and pepper. The vegetables need very little oil to caramelize. Transfer to prepared baking sheet and roast for 12 minutes
Place mixed greens in a serving bowl. Arrange roasted veggies, tomatoes and avocado over the top
Drizzle with tamari ginger dressing and sprinkle with hemp seeds. Toss just before serving

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