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Vegan Salad with Tomatoes, Zucchini and Sunflower Seeds Recipe
This vegan salad is packed with fresh, nutritious ingredients and is ideal for a light lunch or dinner. The roasted cherry tomatoes and zucchini give the salad a sweet and savory flavor, while the sunflower seeds provide a satisfying crunch. The tangy balsamic dressing binds everything together and elevates this salad to new heights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Preheat the oven to 375 degrees Fahrenheit.
- On a baking sheet, arrange the cherry tomatoes and zucchini slices in a single layer.
- Drizzle with 1 tablespoon olive oil and season with salt and black pepper to taste.
- Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables roast, toast the sunflower seeds for 3-4 minutes in a small skillet over medium heat, or until lightly browned and fragrant.
- Place aside.
- To make the dressing, whisk together the remaining 3 tablespoons olive oil, balsamic vinegar, dijon mustard, maple syrup, salt, and black pepper in a small bowl.
- Divide the salad greens between four bowls or plates.
- Serve the roasted cherry tomatoes and zucchini slices on top of each bowl or plate.
- Toss the toasted sunflower seeds on top of the vegetables.
- Dress the salads with the dressing and serve immediately.
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