Name: Roasted Vegetable Salad with Avocado Caesar Dressing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 medium potatoes (, chopped into 1-inch pieces (with or without skins)); 1 medium head cauliflower (, cut into bite-size pieces); 1 large head broccoli (, cut into bite-size pieces); 3 tablespoons (45 mL) olive oil, divided; 1½ teaspoons (9 g) kosher or fine sea salt, divided; 1 pack ((227 g) gluten-free tempeh (or gluten-free tempeh bacon – homemade or store-bought)*); 6-8 cups (250-340 g) baby kale; 1 cup (100 g) shredded red cabbage; 4 tablespoons (30 g) pumpkin seeds or sunflower seeds, toasted; 1 large or 2 small avocados (, plus more sliced for garnish, if desired); 2-3 tablespoons (30-45 mL) fresh lemon juice; 1-2 teaspoons (5-10 mL) gluten-free Worcestershire sauce (regular or vegan); 6 cloves garlic (, peeled); 4 tablespoons (60 mL) mayonnaise (regular or vegan); 2-4 tablespoons (30-60 mL) water; Kosher or fine sea salt (, to taste); Freshly ground black pepper (, to taste)

Make the Dressing:

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Combine all the salad dressing ingredients in a food processor, starting out with 1 teaspoon Worcestershire sauce and 2 tablespoons water. Blend until smooth. Add more Worcestershire sauce, to taste, and lemon juice or water to the desired consistency. Don't make it too thin or the salad will be soggy; it should be thick enough to coat the veggies. Add salt and pepper, to taste, blending after the additions.

Make the Salad:

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Preheat the oven to 425°F. Line two large baking sheets with parchment paper. Place the potatoes and cauliflower on the baking sheet, drizzle with 2 tablespoons oil and 1 teaspoon salt. Bake for 20-25 minutes, or until the potatoes are cooked through, tossing once or twice.
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On a second baking sheet, place the broccoli florets and drizzle with 1 tablespoon oil. Roast for 10-15 minutes on a rack beneath the potatoes and cauliflower, tossing once during roasting. Remove vegetables from the oven and let them come to room temperature.
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While the veggies are roasting, pan fry the tempeh according to package directions. Let the tempeh cool before either chopping into ¾-inch pieces or crumbling with your hands.
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Place the kale and roasted vegetables in a large bowl and toss with desired amount of the dressing. Top with the tempeh crumbles, shredded cabbage, pumpkin seeds, and avocado slices (if using).

Roasted Vegetable Salad with Avocado Caesar Dressing