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Roasted Vegetable Spinach Salad with Avocado Dressing (Leftover Veggie Salad)

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. “Leftover Veggie Salad.” Use up your vegetables or roast your favorites for this healthy vegan and gluten-free meal!

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. "Leftover Veggie Salad." Use up your vegetables or roast your favorites for this healthy vegan meal!

Seriously, it's a shock I haven't yet had a post specifically to use up leftover vegetables! Until now.

More than once I've told you how I overbuy vegetables. Or sometimes I buy some for a specific purpose, and then have random pieces parts leftover.

Enter “leftover veggies salad.”

Have you ever heard of a “kitchen sink salad?” It's shortened from “everything but the kitchen sink” and basically means you throw in anything and everything you've got. It's a good way to use up veggies that are not going to last much longer, or a lazy creative way to eat the rainbow.

This salad is kind of like that, except the veggies are roasted. So it gives you plenty of room to get as creative as you want. Or follow what I did if you're one who likes instructions. 🙂

Here I used brussels sprouts, mini sweet peppers (leftover from these poppers) and sweet potatoes. Tomatoes were also thrown in but that's not technically a vegetable.

Toss them in some olive oil, salt and pepper and roast until tender and browned.

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. "Leftover Veggie Salad." Use up your vegetables or roast your favorites for this healthy vegan meal!

The measurements are very flexible. I roasted 6 cups of vegetables with 1/4 cup olive oil. The goal here is to just use up what you have. I ended up having leftovers of my leftovers because that's a lot of roasted veggies!

Rough guidelines to make it into a salad one serving would be about 1 cup fresh spinach or greens (2 ounces) topped with 2/3 cup roasted veggies. But you can choose to load it up with more instead.

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. "Leftover Veggie Salad." Use up your vegetables or roast your favorites for this healthy vegan meal!

As for the avocado “dressing,” it's just avocado, lime, olive oil, salt and pepper. Basically a very simplified version of guacamole.

Even better if it's an avocado towards the end of it's prime, just since we're in the spirit of not wasting food.

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. "Leftover Veggie Salad." Use up your vegetables or roast your favorites for this healthy vegan meal!

And there you have it! I used up a bag of spinach, 2 sweet potatoes, several cups of brussels sprouts, a few sweet peppers, tomatoes and avocado. Even the last lonely lime in the drawer!

Successful no-waste dinner.

What veggies will you use?

Recommended and useful items for this roasted vegetable spinach salad a.k.a. leftover veggie salad recipe:

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. "Leftover Veggie Salad." Use up your vegetables or roast your favorites for this healthy vegan meal!
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4.34 from 3 votes

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. Leftover Veggie Salad

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. "Leftover Veggie Salad." Use up your vegetables or roast your favorites for this healthy vegan and gluten-free meal!
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 386kcal
Author Kelly @ Trial and Eater

Ingredients

For the salad:

  • 3 cups assorted chopped vegetables (see notes)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 8 ounces fresh spinach or mixed greens (roughly 4 cups)

For the avocado dressing:

  • 1 cup avocado (1 medium avocado)
  • 1/3 cup olive oil (more if needed for desired consistency)
  • 1 lime , juiced
  • 1/2 teaspoon salt (or to taste)

Instructions

  • Preheat oven to 400°F. Spread chopped vegetables on a baking sheet, drizzle with olive oil and toss lightly to combine. Top with salt and pepper and roast for 30-40 minutes, or until tender and lightly browned.
  • Layer roasted vegetables over a bed of fresh greens or spinach. In a small bowl or blender, mash together avocado, olive oil, lime juice and salt for the dressing to top the salad.

Notes

For roasted vegetables: can use whatever good roasting vegetables you have available and as much as you want. I roasted 6 cups of vegetables at once (half brussels sprouts, 2 sweet potatos, a few mini sweet peppers and a handful of tomatoes). Other good options include butternut squash, regular bell peppers, broccoli, carrots, mushrooms. 
 
Recipe adapted from Buzzfeed.

 

Roasted Vegetable Spinach Salad with Avocado Dressing, a.k.a. "Leftover Veggie Salad." Use up your vegetables or roast your favorites for this healthy vegan meal!

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Melissa | Vegan Huggs

Friday 7th of April 2017

Great use of leftovers! Looks so delicious and healthy! :)

Manju | Cooking Curries

Thursday 6th of April 2017

I love how you made roasted veggies into a salad and topped it with a dressing too. We usually just eat roasted veggies as it is - this will be a welcome change in the household!

Uma

Tuesday 4th of April 2017

Great idea to use leftover veggies:) liked your recipe!

Linda from Veganosity

Tuesday 4th of April 2017

I love leftovers and this is a great way to use leftover veggies. Thanks!

Hauke

Tuesday 4th of April 2017

This looks soo much better than just a "leftover salad". Luckily brussel sprouts are not required. I don't like them a lot to be honest ;-)