Warm Curry Roasted Vegetable Salad Recipe

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Amber Published: January 12, 2021 Modified: May 31, 2021

How To Make Warm Curry Roasted Vegetable Salad

A dish of roasted vegetable salad made in a sheet pan filled with sweet potatoes, bell peppers, and broccoli. Tossed in a honey curry vinaigrette.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • olive oil spray
  • lbssweet potato,peeled and diced, ½-inch cubes
  • 2red bell peppers,cut 1-inch cubes
  • 1large red onion,quartered and halved
  • 2tbspolive oil
  • tbspapple cider vinegar
  • 1tspcumin
  • 1tspcurry powder
  • 4cupsbroccoli florets
  • ½tspkosher salt

For the salad dressing:

  • 2tbspolive oil
  • tbspapple cider vinegar
  • 1tbsphoney
  • 1tspkosher salt
  • 1tspcumin
  • 1tspcurry powder


  1. Preheat the oven to 400 degrees F. Spray a large sheet pan with oil.

  2. Mix the sweet potato, red pepper, and onion with oil, vinegar, cumin, curry powder, and salt. Toss well.

  3. Transfer to the prepared sheet pan. Bake for about 20 minutes, tossing halfway until the vegetables begin to soften.

  4. Add the broccoli (spritz it with olive oil) and cook for about 15 to 18 more minutes until the sweet potatoes are browned and tender.

  5. While the vegetables are cooking, mix the salad dressing together in a large bowl.

  6. Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing.

  7. Divide equally between 4 bowls.


  • Calories: 384.22kcal
  • Fat: 18.92g
  • Saturated Fat: 2.62g
  • Monounsaturated Fat: 13.39g
  • Polyunsaturated Fat: 2.15g
  • Carbohydrates: 50.49g
  • Fiber: 7.64g
  • Sugar: 15.61g
  • Protein: 6.13g
  • Sodium: 825.53mg
  • Calcium: 114.64mg
  • Potassium: 1025.96mg
  • Iron: 3.04mg
  • Vitamin A: 1406.59µg
  • Vitamin C: 149.12mg
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