Roasted Veggie Salad with Horseradish Dressing
This Roasted Veggie Salad with Horseradish Dressing is a vibrant, flavor-packed meal perfect for lunch on the go. Featuring tender cauliflower and broccolini, hearty chickpeas, and crunchy pistachios, it’s finished with a zesty, homemade horseradish dressing that brings the whole dish to life. Serve it in an Ecozoi Stainless Steel Lunch Box for a sustainable and stylish meal solution.
Tools Needed:
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Ecozoi Stainless Steel Lunch Box (ideal for packing and serving)
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Baking Sheet
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Mixing Bowl
🛒 Ingredients
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1 head of cauliflower, cut into florets
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1 cup cooked chickpeas
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1 bunch broccolini, trimmed
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1/2 cup pistachios
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1/2 red onion, thinly sliced
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Mixed greens (e.g., arugula, spinach)
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For the Dressing:
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1 horseradish root, grated
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1/2 cup vegan mayo
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2 tbsp Dijon mustard
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2 tsp white wine vinegar
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1/2 tsp ground black pepper
🍴 Instructions
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Preheat your oven to 425°F (220°C).
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Toss cauliflower florets and broccolini with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender.
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In a bowl, mix together the grated horseradish, vegan mayo, Dijon mustard, white wine vinegar, and black pepper to create the dressing.
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In your Ecozoi lunch box, layer the roasted vegetables, chickpeas, pistachios, and red onion over the mixed greens. Drizzle with the horseradish dressing before serving.
