Vegan Salad with Tomatoes, Zucchini and Sunflower Seeds
Posted by Ralph Bishop
Sunflower Seeds, Zucchinis, Maple Syrup, Cherry Tomatoes, Salt, Olive Oil, Dijon Mustard, Black Pepper, Balsamic Vinegar
Make Delicious and Healthy Vegan Yogurt at Home
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.
Ingredients
- 1/4 cup sunflower seeds
- 4 cups mixed salad greens
- 2 medium zucchinis, sliced into thin rounds
- 1 tablespoon maple syrup
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspoon black pepper
- balsamic vinegar, 2 tbsp
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- 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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