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Warm Curried Sheet Pan Vegetable Salad

This warm curry roasted sheet pan vegetable salad, dressed with a honey-curry vinaigrette, is a nourishing vegetarian meal that’s naturally gluten- and dairy-free. It works beautifully as an easy weeknight dinner or a make-ahead lunch that keeps well in the refrigerator.

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, red bell peppers, red onion and broccoli are roasted on a single sheet pan until caramelized and tender, then tossed warm in a bright, honey-curry dressing. The combination of roasted vegetables and fragrant spices gives this salad lots of satisfying flavor and texture while keeping the ingredient list simple.

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

Why You’ll Love This Recipe

This sheet-pan roasted vegetable salad is quick to prepare, versatile, and full of fiber and nutrients. The broccoli adds plant-based protein, while the sweet potatoes provide complex carbohydrates and fiber. Tossing the vegetables while they’re still hot helps them absorb the flavors of the honey-curry vinaigrette for an especially delicious result. The recipe scales easily and can be bulk-prepped for lunches all week.

Helpful Tips

  • Sheet-pan meals are fast and minimal cleanup. Spread the vegetables out so they roast rather than steam.
  • If you don’t have time to roast and dress everything in the evening, chop and store the vegetables in the fridge and make the dressing ahead; roast just before serving.
  • This salad holds up well as leftovers; store in an airtight container and reheat briefly or enjoy cold.
  • To increase protein, serve with grilled chicken, roasted chickpeas, or cooked lentils.

Honey Curry Dressing

The honey-curry vinaigrette is a simple mix of olive oil, apple cider vinegar, honey, and warming spices. The honey balances the tang of the vinegar while the cumin and curry powder bring depth and a savory edge that complements the roasted vegetables. The dressing will keep up to a week in the refrigerator, so make a double batch to use on salads and roasted vegetables throughout the week.

Variations

  • Swap any of the vegetables for cauliflower, Brussels sprouts, or butternut squash.
  • Add protein: grilled chicken, chickpeas, lentils or tofu make this a heartier main course.
  • Finish with fresh herbs (cilantro or parsley), toasted nuts (almonds or cashews), or a squeeze of lemon for brightness.

More Roasted Vegetable Ideas

  • Balsamic roasted vegetables with white beans and pasta
  • Turmeric roasted chicken with sweet potatoes
  • Maple-soy roasted Brussels sprouts and butternut squash
  • Roasted Brussels sprouts and cauliflower soup
  • Cheesy baked penne with roasted vegetables

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 — Recipe

Yield: 4 servings — Serving size: 1 bowl

Prep: 10 mins • Cook: 40 mins • Total: 50 mins

Ingredients

  • Olive oil spray or a light coating of oil for the sheet pan
  • 1 1/2 pounds sweet potato, peeled and diced into 1/2-inch cubes (about 2 large or 3 small)
  • 2 red bell peppers, cut into 1-inch cubes
  • 1 large red onion, quartered and halved
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 4 cups broccoli florets
  • 1/2 teaspoon kosher salt (or to taste)

For the salad dressing

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

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly spray or oil a large sheet pan.
  2. In a large bowl, combine the diced sweet potatoes, red peppers and quartered onion. Add 2 tablespoons olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon cumin, 1 teaspoon curry powder and 1/2 teaspoon kosher salt. Toss until the vegetables are evenly coated.
  3. Spread the vegetables in an even layer on the prepared sheet pan. Roast for 20 minutes, tossing once halfway through, until the vegetables start to soften.
  4. While the first vegetables roast, spritz or toss the broccoli florets lightly with oil. After the initial 20 minutes, add the broccoli to the sheet pan and roast another 15–18 minutes, tossing once, until the sweet potatoes are browned and tender and the broccoli is roasted through.
  5. While the vegetables finish roasting, whisk together the dressing ingredients in a large bowl: 2 tablespoons olive oil, 1 1/2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon kosher salt, 1 teaspoon cumin and 1 teaspoon curry powder. Taste and adjust seasoning if needed.
  6. Remove the roasted vegetables from the oven. While still hot, transfer them to the bowl with the dressing and toss gently so the warm vegetables absorb the vinaigrette.
  7. Divide the salad evenly among 4 bowls and serve warm. Optionally garnish with fresh herbs, toasted nuts, or a squeeze of lemon.

Nutrition (per serving)

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