I am a firm believer that any vegetable tastes best when it’s roasted. Firm believer. So don’t fight me on this one. This is why this roasted Dairy Free Potato Salad was created. This is one of those vegan salad recipes that I come back to again and again. Especially in the summer months when the bbq is constantly on. This salad is a perfect companion to those hearty veggie burgers you’ll be cooking all summer long.
Although you will have to use your oven to bring out the flavours of these veggies, you won’t be sorry. If you start sweating from the oven heat, just lightly dab at that upper lip sweat with a kitchen towel and power on cause IT’S GOING TO BE WORTH IT. This vegan potato salad recipe will make your taste buds so happy, you’ll totally forget about the sweat that went into making this. Ok, I’ll stop talking about sweat now.
how to roast garlic without aluminum foil
Honestly, I usually use aluminum foil to roast my garlic but when I went to test this vegan potato salad recipe I was out of it! So I had to improvise, and I think it actually worked out for the best! I simply cut off the top of the garlic head until cloves were exposed, drizzled it with oil, placed it on a baking sheet and popped it into a hot oven. The garlic didn’t have to roast for as long as it would have with the aluminum- so that’s a bonus. I found the tops of the cloves (the part that was exposed) did crisp up a little but it was still soft otherwise and gave a delicious flavour to the vegan salad dressing.
But seriously, this creamy, out of this world, slightly sweet roasted vegan potato salad recipe will knock your socks off. I think any dish that has candied pecans in it, is bound to be satisfying. I’m pretty in love with candied pecans but I love that the sweetness isn’t overloading in this dish. I actually think they balance the potatoes and broccoli out really nicely. You don’t want to leave them out of this salad. You need them in it. They are also great to nibble on while the rest of the ingredients for this dairy-free potato salad are being assembled.
here are some reasons why I love this Roasted Vegan Potato Salad recipe, so listen up!
- Like I mentioned earlier I’m a big fan of roasted veg, and this dairy free potato salad is next level with these lightly crispy potatoes. Also, the roasted broccoli is pure heaven. Adam was nibbling on some of the broccoli before I threw it all together and he actually said he liked the broccoli. (He had told me earlier how he just didn’t like broccoli. But roasted broccoli is apparently a different story). See, roasted vegetables = next level. Also do you see why he sometimes drives me bonkers?
- This is one of those vegan salad recipes that are great as leftovers! I was skeptical, thinking everything would go soggy and soft. But it held up. Just keep it in an airtight container in the fridge. It was really good all chilled and the flavours had some fridge time to meld together.
- I used simple and straightforward ingredients in this dairy free potato salad. Sometimes recipes can be intense with weird ingredients (I know I can be guilty of that) but this recipe is easy peasy and such a crowd-pleaser. The vegan salad dressing is simple to make as well. It’s creamy, zesty and that roasted garlic is pure bliss.
- Side note: to get creative with this vegan potato salad recipe, try tossing in some fresh dill or basil into the dressing. I bet it would mind-blowingly awesome. Plus a great way to use those herbs you’ve been growing in the garden!
There you have it, friends, the perfect dairy free potato salad to go with those juicy burgers you are cooking on the BBQ. I could go on and on, but let’s be honest, you’d rather just get to the recipe. The deliciousness is just a few scrolls away.
Roasted Potato Broccoli Salad
- 1 head garlic
- 1 tsp avocado oil
- 1.5 lbs mini potatoes (roughy 4 cups chopped into quarters)
- 2 tsp avocado oil (or oil of choosing)
- 1/4 tsp pepper
- 1/8 tsp sea salt
- 3 cups broccoli cut into small florets (2 heads)
- 1 tsp oil
- 1/2 cup raw pecans
- 2 tbsp water
- 1/4 cup coconut sugar
- sprinkle cinnamon
- 1/3 cups raw cashews (soaked for 20 minutes in hot water)
- 1 head roasted garlic from above
- 1 tsp maple syrup
- 6-7 tbsp water
- 2 tsp capers
- 1/2 of a lemon juiced
- 2 tsp dijon
- 2 tbsp avocado oil
- salt and pepper to taste
- 1/4 cup red onion (finely chopped)
- Preheat the oven to 400ºF. Cut the top of the garlic head off, so that the tops of the cloves are exposed. Drizzle 1 tsp of oil over the top of the exposed garlic head. Place in the oven for 20 minutes or until the cloves are soft. FYI I did not use aluminum foil while roasting my garlic and it turned out great! If you do use aluminum foil, the garlic will probably just need to cook for longer. Once the garlic is done. Set aside and let it cool down.
- While the garlic is roasting, you can begin to prep your other vegetables. Wash 1.5 lbs of mini potatoes and then chop them into quarters. Season them with 2 teaspoons of oil and pepper and salt. Set aside.
- Once the garlic is done in the oven. Turn the temperature up to 450ºF and line a baking sheet. Place the potatoes on the baking sheet and in the oven for 20 minutes. After 20 minutes, flip/toss the potatoes and bake for another 5-10 minutes. Then let the potatoes cool, adding a sprinkle of sea salt.
- While the potatoes are roasting, you can prepare the broccoli. I used roughly 2 heads of broccoli, and finely chopped the broccoli. Season the broccoli with 1 teaspoon of oil and set aside. You can put the broccoli in the oven with the potatoes to speed up the process. The broccoli needs to go on a lined baking sheet for 12-15 minutes in a 450ºF oven.
- Over medium-high heat in a saucepan add the water, coconut sugar and cinnamon. Whisk the mixture so that it is well combined and when it begins to bubble add the pecans and stir.
- Let the mixture continue to bubble while continuously stirring (3-5 minutes) until most of the liquid has disappeared and the pecans have now become glazed with the mixture.
- Next, have a piece of parchment paper handy and pour the pecans onto the paper. Separate the pecans as best you can right away otherwise they will clump together. Let them cool for 10 minutes until adding them to the salad.
- Soak the cashews in hot water for 20 minutes, then drain the water and add the cashews to a high-speed blender. Once the roasted garlic has cooled down, squeeze out each clove from the garlic head and add to a blender. Making sure it’s only the cloves (no skins left on) that are being added.
- Add the rest of the dressing ingredients to a high-speed blender with the roasted garlic and blend until smooth. I like to put this in the fridge before using it, but that’s totally just a personal preference.
Assembling the Salad
- At this point, the potatoes and broccoli should be now out of the oven cooling. I did eat my salad when it was still a little warm and it was delicious. But you can wait for everything to cool down if you want more of a traditional cooled potato salad. I ended up having it cooled the next day after storing it in the fridge and it was amazing that way too.
- Chop the onion very finely and add to a big salad bowl. Add the cooled potatoes and broccoli to the bowl as well as the candied pecans.
- Begin by adding a little bit of the dressing at a time and tossing the salad. I didn’t end up using all of the dressing I made (although I did use most of it) so I will leave that up to you for personal preference. But I would suggest adding a little at a time to start off with.
- Store the salad in an airtight container in the fridge for a few days. The dressing can remain in the fridge as well if you have any remaining.