We’re getting our green on this month and one of our biggest obsessions is our pan roasted green veggie salad, smothered in our fresh and tangy Green Goddess Dressing. Delicious!
This is not your typical salad, not even close. First of all, the vegetables are pan roasted until they’re nicely browned and tender, yet, there’s still enough of a crunch from the broccoli and a nice pop from the snow peas to give it plenty of texture. And, they’re browned just enough so that they’re slightly caramelized, which gives them a sweet and savory flavor.
HOW DO I MAKE GREEN GODDESS DRESSING?
Then there’s the Green Goddess Dressing, made with vegan mayo, yogurt, chives, parsley, tarragon, garlic, lemon, and a pinch of dulse. This dressing is incredibly bright and refreshing, absolutely perfect for the roasted vegetables.
If you’re not a raw salad lover, this is for you. It’s a great way to get your daily serving of greens. It’s also super easy to make and perfect for a quick weeknight meal. Pair it with a side of pan roasted tofu or warm bread and you’ll get the perfect balance of good carbs, protein, and nutrients.
Let’s make this!
Make the creamy vegan Green Goddess Dressing. Put all of the ingredients in a blender and blend until it’s smooth and creamy. The color will make you smile, it’s so pretty.
Pan roast the broccoli, green onions and the snow peas with a tiny bit of extra-virgin olive oil. The oil will prevent the vegetables from sticking to the pan and will help them caramelize. If you don’t cook with oil you can use a few tablespoons of vegetable broth.
Smother the vegetables with the dressing and fall in love with your salad.
ALL ABOUT THE GREEN GODDESS SALAD INGREDIENTS
This green vegetable salad is filled with so many nutrients. It will give you energy and fuel you for hours. Let’s break it down.
The best way to cook broccoli is to steam it for 4 minutes. Granted, we pan roasted it for this recipe, but it’s still incredibly beneficial to your health. It’s an amazing food that reduces inflammation, provides you with Omega-3s, can help prevent cancer, and so much more. Read this to learn all about its health benefits and why you should eat a half cup of it every day.
Get your antioxidants, vitamins, and reduce inflammation with this miracle green food. We eat at least 3 cups of spinach every day. We put it in our morning smoothie, in our daily salad, and steam it for dinner. Along with broccoli and cauliflower, it’s one of our daily eats. Click this to learn more.
They’re filled with phytonutrients, are also an anti-inflammatory, are good for cardiovascular health, and can help prevent certain cancers. Read here to learn more.
These sweet veggies are filled with protein, can regulate your blood sugar, promote good heart health, may prevent stomach cancer, and are a great source of vitamins. Click here to learn more.
Now that you know how healthy and delicious our Green Goddess Salad Bowls are, you are going to want to make them. Make sure you come back and let us know what you think. And, take a picture of your gorgeous creation and tag us @veganosity on Instagram so we can see it.
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DON’T MISS OUT ON OUR MEGA GIVEAWAY!!
We’re celebrating the release of our first cookbook, Great Vegan BBQ Without a Grill, and we rounded up some amazing gifts for one lucky winner! We’re giving away a Cuisinart 11-Cup Food Processor, a Le Creuset Two Burner Grill Pan, a Signed Copy of Our Cookbook, and a $100 Donation to Farm Sanctuary in the winner’s name!!
If you pre-order our cookbook we’ll also send you three Southern-style dessert recipes that are exclusive to the book. You won’t find them on the blog or anywhere else.
- ½ cup vegan mayo We use Just Mayo
- ½ cup vegan Greek yogurt We use Kite Hill
- 3 tbsp fresh chives
- ¼ cup parsley
- 1 tbsp tarragon
- 1 garlic clove
- 2 tbsp lemon juice
- ¼ tsp dulse
- Salt and pepper to taste
- 1 tsp extra-virgin olive oil or 2 tbsp 30 ml vegetable broth
- 1 head broccoli
- 2 cups snow peas
- 6 cups baby spinach
- 4 green onions chopped
Put all of the ingredie nts in a blender and blend for approximately 1 to 2 minutes, or until smooth and creamy.
In a large skillet, heat the oil or vegetable broth on medium-high heat and add the broccoli. Cook for approximately 3 minutes. Stir frequently. Add the peas and cook for 3 to 4 minutes, stir frequently. Add the green onions and cook for 2 minutes. Stir frequently. Add the spinach and cook until just wilted. Stir frequently.
Put the vegetables in a large bowl and toss with the dressing.
Nutrition Facts are an estimate only.