Roasted Spring Vegetable Salad with Crispy Chickpeas and Creamy Cashew Dressing

Roasted Spring Vegetable Salad with Crispy Chickpeas and Creamy Cashew Dressing

Celebrate Spring with this packed salad featuring roasted beets and carrots, smoky maple chickpeas, and a creamy lemon cashew dressing. Light and fresh, yet creamy and filling.

 This salad is a perfect ode to Springtime in New England: while my taste buds are craving vegetables and lighter dinners, the rainy weather is keeping the grilling-season at bay. So what to do? Roast up some spring-time veggies and throw them on a salad!

I’ve been wanting to make a cashew dressing for some time now, and now that I have I can safely say it will be a frequent accompaniment to our salads this summer. While it may sound time-consuming, it really is as simple as putting raw cashews in a bowl of water while you wait for your coffee to brew in the morning. By the time dinner comes around, all you need to do is pulse the soaked cashews along with some olive oil, garlic, and lemon juice in a food processor and then bam! A creamy, yet healthy (and vegan) salad dressing

Roasted spring vegetable salad with crispy chickpeas and creamy cashew dressing on the side

A quick note: be sure to use a small clove of garlic otherwise the dressing will be way too garlicy! Also for the dressing, I recommend stopping periodically when pulsing to scrape down the sides of the food processor with a rubber spatula. It may look clumpy at first, but keep pulsing – I promise it smooths out! 

Just a short post today as I hope you all are either out enjoying a lovely day off from work for Memorial Day, or are like Bry and I and allowing yourself to do absolutely nothing – who knew doing nothing could feel so good 😉

So here’s a toast to the perfect salad for rainy spring weather!

Roasted spring vegetable salad with crispy chickpeas and creamy cashew dressing

Roasted Spring Vegetable Salad with Crispy Chickpeas and Creamy Cashew Dressing

Celebrate Spring with this packed salad featuring roasted beets and carrots, smoky maple chickpeas, and a creamy lemon cashew dressing. Light and fresh, yet creamy and filling.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Salad
Cuisine: American
Keyword: Cashew salad dressing, Roasted vegetable salad
Servings: 4
Author: Kelli

Ingredients

  • ¼ cup soaked cashews
  • 3 medium-sized beets
  • 4 large carrots
  • 1 15- oz can chickpeas
  • 2 Tbsp + 2 tsp olive oil separated
  • 1 tsp pure maple syrup
  • ¼ tsp smoked paprika
  • ½ tsp dried thyme
  • Salt and pepper
  • ¼ cup water
  • 2 Tbsp lemon juice
  • 1 small clove garlic
  • 8 cups raw baby greens

Instructions

  • To soak cashews, place ¼ cup of cashews in a small bowl and cover with filtered water. Allow to soak one to two hours, or until soft.
  • While cashews are soaking, heat oven to 400F. Cut stems off of beets and save beet greens for another recipe or use as greens in this salad. Rinse beets well, then wrap each one in foil.
  • Once oven has pre-heated, place foil-wrapped beets in oven and roast for 30 minutes.
  • While beets are roasting, cover a large baking sheet with foil.
  • Next, rinse, drain, and dry chickpeas well. Place chickpeas in a medium-sized mixing bowl and toss with 1 tsp olive oil, 1 tsp pure maple syrup, ¼ tsp smoked paprika, and pinch of black pepper. Place seasoned chickpeas on one half of the large baking sheet, making sure they are in a single layer.
  • Next, rinse and peel carrots. Cut carrots into sticks then place in medium-sized mixing bowl (I used the same one from the chickpeas). Toss carrots with 1 tsp olive oil, ½ tsp dried thyme, and pinch of salt and pepper. Place carrots in a single layer on the other half of the baking sheet.
  • Once beets have been roasting for 30 minutes, place baking sheet in oven along with beets and cook for 30 more minutes. Be sure to stir chickpeas and carrots half-way through roasting.
  • While beets, chickpeas, and carrots are roasting, prepare your dressing. Drain water from cashews and place soaked cashews in food processor. Add 1 small clove garlic, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp olive oil, salt, and pepper into food processor. Pulse on high until dressing is smooth and creamy. Remove from processor and pour into small jar or measuring cup.
  • Once vegetables and chickpeas are roasted (carrots and beets should be soft when pierced with a fork and chickpeas should be crispy), remove from oven. Open foil packets and allow beets to cool for a few minutes.
  • While beets cool, evenly distribute salad greens, carrots, and chickpeas between 4 bowls or plates.
  • Using a paper towel, rub the beets to remove their skins. Slice or dice beets. Evenly distribute beets between the 4 bowls/plates. Finally, drizzle cashew dressing over each salad and dig in!
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12 Comments
  • Julie @ RDelicious Kitchen AvatarJulie @ RDelicious Kitchen2 years ago

    I love adding roasted vegetable to my salads!

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Glad you agree Julie! I find that roasted veggies just make a salad feel more like a real entrée rather than just a side dish 🙂

  • Mona AvatarMona2 years ago

    This salad sounds divine!!

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Thanks Mona!

  • Pamela (BrooklynFarmGirl) AvatarPamela (BrooklynFarmGirl)2 years ago

    This salad is perfect 🙂

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Glad you think so too Pamela 🙂

  • AZ@...And a Dash of Cinnamon AvatarAZ@...And a Dash of Cinnamon2 years ago

    Roasted vegetables are the best. I would be all over this salad

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Right? I love the contrast of the warm roasted veggies with the salad greens. Hope you give it a try!

  • Kelly Jones AvatarKelly Jones2 years ago

    So colorful and every ingredient sounds perfect together!

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      With the rainy weather I’ve been trying to add in some color to my food for a mood boost 😉 Glad you like the recipe Kelly!

  • Laura AvatarLaura2 years ago

    I love everything about this salad!

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Thanks Laura 🙂

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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