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You are here: Home / Recipes / Salads / Blackberry Pecan Roast Veggie Power Salad

Blackberry Pecan Roast Veggie Power Salad

October 16, 2015 by Mahy, Updated September 27, 2019 2 Comments

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Blackberry Pecan Roast Veggie Power Salad

This blackberry pecan roast veggie power salad recipe is a perfect vegetarian meal on its’ own! It’s packed with roasted cauliflower and sweet potatoes combined with smooth navy beans, watercress, sweet blackberries and pears, crunchy pecans, all tossed in a sweet basil balsamic vinaigrette! It’s the perfect salad to start your meal or the perfect meal as is, and it’s the perfect Fall celebration!I’m a very salad-y person, I can’t have enough salads ever. This blackberry pecan roast veggie power salad is one of my friends’s favorites and it comes together in 30 minutes. Since I just came out of a very refreshing Summer and finally embracing Fall, I am embracing this salad—it has a good rainbow power and super veggie, nuts and bean boosters with a hint of sweetness from the pears and blueberries. Now if you’re into a more Summer-ish rainbow salad, you can’t miss this gorgeous Rainbow Power Grilled Haloumi Salad!

Blackberry Pecan Roast Veggie Power Salad

The beauty of this blackberry pecan roast veggie power salad is you can roast any of your favorite veggies, in this case I used cauliflower and sweet potatoes (again sticking to my friends’ favorite version!) which I roasted with salt, pepper, olive oil and a tiny pinch of turmeric. Why turmeric? Well it has a deep smokey flavor which is a little close to ginger and orange combined, and it adds a little character to these veggies.

Blackberry Pecan Roast Veggie Power Salad

I love adding some beans to this salad, because it boosts the protein value and makes it a perfect meal on it’s own—specially for vegetarian diets. The beans also add a creamy taste and smooth texture which is beautifully complimented by the crunchy pecans. Then I add a little sweetness to the salad with pears and blackberries. The blackberries not just sweetened up the salad, but also offer a nice texture and a nice tangy taste. This salad gets freshened up with watercress but kale and spinach, or spring mix would work just as fine here.

Then you can’t miss out the basil balsamic vinaigrette! It just brightens up the plate, it makes this blackberry pecan roast veggie power salad burst with freshness and rounds up all the wonderful flavors together!

Blackberry Pecan Roast Veggie Power Salad

This salad is so simple to make and super friendly for paleo, gluten free diets, vegan diets and perfect for anyone looking for a healthy lifestyle. Even if you’re far off from any of that, this salad is simply delicious! Bring it to your next party and you’ll be surprised at how fast it disappears. Enjoy:)

5 from 2 votes
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Blackberry Pecan Roast Veggie Power Salad

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Author Mahy

Ingredients

  • 1 1/2 cup of cauliflower florets (about 1/2 inch size)
  • 1 cup of sweet potato cubes cut up into 1/2 inch cubes
  • 1/4 teaspoon each of salt , pepper and turmeric
  • 1 tablespoon of olive oil
  • 1/2 a large pear cut up into cubes ( or 1 small pear)
  • 1/2 cup of whole blackberries
  • 1/4 cup of chopped pecans
  • 1/2 cup of navy beans
  • 3 cups of watercress
  • Basil balsamic vinaigrette (recipe below)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the cauliflower florets and sweet potato cubes with salt, pepper, turmeric and olive oil and layer them on a parchment lined being sheet in a single layer.
  3. Roast the veggies for 18 minutes until tender, but not mushy. Remove them from the oven and allow them to cool.
  4. In a large plate, layer the watercress at the bottom , then top with the roasted veggies, beans, blackberries, pecans and pears and drizzle the basil balsamic vinaigrette all over the salad. Toss lightly and serve.

Blackberry Pecan Roast Veggie Power Salad

Now onto the Balsamic Vinaigrette! It’s flavorful, easy, light and is used in endless ways, so it’s good to dress up your salads, grilled meats, veggies, sandwiches, and great as a marinade. I love this vinaigrette because it combines 2 great flavors, the basil and the balsamic. And to make the flavor shout out even more, I love using this protein packed nut free hemp basil pesto rather than fresh basil alone. And to boost even more flavor, I add extra fresh garlic to it. It’s very basil-y, garlick-y and sweet balsamic-y—if those are even words?!

The best thing about making vinaigrettes at home is that once you have your ingredients ready, it really takes a few seconds of shaking them all together and oh there it is! perfect easy flavor packed vinaigrettes that keep in your fridge and ready anytime you need them! Remember this Honey Greek Salad Dressing? I posted it when I first started this blog, and I hoped for one person to try it because it’s easy to overlook a “dressing” recipe when there’s plenty of real food recipes around!! But I got a few e-mails from different people who tried it and couldn’t stop making it–woohoo that felt good! Try those dressings and get in the woohoo mood too! 🙂Blackberry Pecan Roast Veggie Power Salad

Blackberry Pecan Roast Veggie Power Salad
5 from 3 votes
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Basil Balsamic Vinaigrette

Course Appetizer
Cuisine American
Keyword balsamic vinaigrette recipe, basil balsamic vinaigrette, healthy vinaigrette recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 /2 cup
Calories 385 kcal
Author Mahy

Ingredients

  • 1/3 cup of Balsamic vinegar
  • 1 tablespoon of protein packed nut free hemp basil pestoor your favorite
  • 1 small garlic clove minced
  • 2 tablespoons of extra virgin olive oil
  • pinch of salt and pepper

Instructions

  1. In a sealable container, place all the ingredients together. Secure the lid on the container and seal well.
  2. Shake the container a few times until the vinaigrette is emulsified and all ingredients are well blended.
  3. Store in the fridge or serve right away.
Nutrition Facts
Basil Balsamic Vinaigrette
Amount Per Serving
Calories 385 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 161mg7%
Potassium 95mg3%
Carbohydrates 17g6%
Sugar 13g14%
Protein 1g2%
Vitamin A 302IU6%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Breakfast & Brunch, Gluten Free, Recipes, Salads, Vegan, Vegetarian Tagged With: balsamic basil, balsamic basil vinaigrette, basil, basil balsamic, basil pesto, basil vinaigrette, blackberries, blackberry pecan roast veggie power salad, blackberry salad, everyday salad, Fall, Fall salad, gluten free, gluten free salad, loaded salad, navy beans, nuts, paleo, paleo salad, pecan salad, pecans, power salad, rainbow salad, roast clauliflower salad, roast salad, roast sweet potatoes salad, roast veggie salad, roasted cauliflower, roasted sweet potatoes, salad for dinner, salad meal, super power salad, vegan, vegan salad, vegetarian, vegetarian dinner, vinaigrette

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Reader Interactions

Comments

  1. zizo

    November 10, 2015 at 6:34 pm

    5 stars
    I love the combination..

    Reply
    • Mahy

      November 10, 2015 at 8:50 pm

      Thanks, hope you try them soon!

      Reply

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Mahy PicHi I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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