This Warm Roasted Vegetable Salad is the coziest way to eat your veggies. It’s loaded with caramelized carrots, crispy chickpeas, and cauliflower, all tossed with kale, pumpkin seeds, and creamy goat cheese. The pesto-lemon dressing ties everything together with a bright, herby flavor that’s so good!!

It’s hearty enough to enjoy as a main but also makes the perfect side for any fall or winter meal. I love making this on Sundays and enjoying the leftovers for easy lunches during the week. Tt’s warm, nourishing, and packed with flavor in every bite.

PS – it’s also a PERFECT recipe for the upcoming holidays!!

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Warm Roasted Vegetable Salad

Ingredients

• 2 medium carrots, peeled and sliced
• 1 cup cooked chickpeas (drained and rinsed if canned)
• 2 cups cauliflower florets
• ½ red onion, sliced
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Pinch of cayenne pepper (optional)
• 3 cups chopped kale (stems removed)
• 2 tablespoons pumpkin seeds
• 2 ounces goat cheese crumbles
• Salt and pepper, to taste

For the Dressing

• 2–3 tablespoons pesto (I used the Vegan Kale Pesto from Trader Joe’s)
• Juice of ½ lemon
• 1 teaspoon maple syrup
• 1–2 tablespoons unsweetened almond milk (to thin)
• Salt and pepper, to taste

Directions

1. Preheat oven to 400°F.
2. Place the carrots, chickpeas, and cauliflower on a baking sheet. Drizzle with olive oil and season with paprika, garlic powder, smoked paprika, cayenne, salt, and pepper. Toss to coat evenly.
3. Roast for 10 minutes, then add the red onion to the pan. Return to the oven and roast for another 10–15 minutes, or until the veggies are tender and the chickpeas are crisp.
4. While the vegetables cook, make the dressing by whisking together the pesto, lemon juice, maple syrup, almond milk, salt, and pepper in a small bowl.
5. Place the kale in a large bowl. Add the roasted vegetables, pumpkin seeds, and goat cheese. Drizzle with the dressing and toss until well combined.
6. Sere and enjoy!