Course | Lunch / Side Dish Dish Type | Salad

Roasted Vegetable Salad with Avocado Basil Dressing

Rachelle Johnson

Prep 20

Cook 25

Total 45

Roasted butternut squash, asparagus and green onions meet crisp croutons and fresh spinach, with avocado basil dressing, toasted almonds and pumpkin seeds.

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Roasted squash, asparagus, croutons and spinach with avocado basil dressing, almonds and pumpkin seeds.

Roasted squash, tender asparagus and crisp bread make this a salad with plenty to look forward to. Fresh spinach sits underneath the warm vegetables, while avocado and basil blend into a creamy dressing that coats everything lightly. Toasted almonds, pumpkin seeds and lemon zest give the last mouthful as much interest as the first.

The vegetables share a tray, but they do not all need the same cooking time. Starting the squash first gives its firm center a head start. Asparagus, green onions and bread join later, so the bread has a chance to crisp without waiting for a large piece of squash to soften. A little attention to timing does more here than a complicated technique.

Roasted Vegetable Salad with Avocado Basil Dressing served in a ceramic dish on a softly lit table.

Give Everything Room to Brown

Cut the squash into roughly half-inch pieces and spread the ingredients in a single layer. A crowded tray traps steam, making the bread chewy and the vegetables pale. Use a second sheet when needed, and turn the mixture during the final roasting stage. Remove a component early if it is already tender or crisp; asparagus thickness and bread freshness both affect the timing.

The two tablespoons of roasting oil are divided evenly between the squash and the later additions. The dressing has its own separate measure of oil. Keeping those jobs distinct helps you coat the vegetables properly while preserving the creamy dressing. Exact vegetable shapes matter less than similar-sized squash pieces and enough space on the trays.

A Creamy Dressing with a Fresh Finish

Blend ripe avocado with basil, garlic, lemon juice, olive oil and the measured water. Scrape down the blender if necessary before deciding it needs more liquid. Add extra water gradually until the dressing falls from a spoon; too much at once makes it difficult to bring back the body. Taste with a piece of roasted vegetable so the seasoning reflects the whole salad.

Reserve the zest before juicing the lemon. Its fragrant oils lift the finished bowl without adding more liquid. For a more polished presentation, spoon some dressing beneath the vegetables and add the rest in loose ribbons. Toast the almonds and pumpkin seeds gently, then let them cool so their crunch stands apart from the softer ingredients.

Make It Fit Your Table

Arugula can replace spinach for a peppery finish. Cherry tomatoes bring juiciness, grilled zucchini adds another tender vegetable, and cooked chickpeas make the bowl more substantial. Ordinary vegan sourdough or ciabatta is the default bread here; choose verified gluten-free vegan bread if that is what your table needs. Almonds are a tree-nut ingredient, and removing them changes the topping without changing the dressing.

The squash and greens contribute fiber and colorful vegetables, while avocado, oil, nuts and seeds bring richness. This is not presented as a high-protein meal; add a bean-based side or the optional chickpeas if you want a more substantial lunch. The nutrition panel reflects the measured recipe rather than every possible addition.

Prepare Ahead, Assemble at the End

Pre-cut squash is a useful shortcut. You can also roast the vegetables ahead and refrigerate them separately from the greens. Keep the cooled croutons dry and airtight, and press a cover close to the dressing before refrigerating. Assemble shortly before serving so the bread keeps its crunch and the spinach is not weighed down by dressing.

Serve in a wide bowl or on a platter that leaves the colors visible. The salad works as a generous side or a light meal with beans. For another meal built around roasted vegetables and a creamy dressing, explore the crispy chickpeas and sweet potato wedges with maple-tahini sauce.