Roasted Vegetable Nicoise Salad

5 from 1 reviews

Healthy Nicoise inspired salad, packed with roasted veggies and and a tangy lemon dijon dressing. Prefect for a Easter dinner side dish or brunch over the long weekend!





  1. Preheat oven to 350F and line a large baking sheet with parchment paper
  2. Coat potatoes, radishes, and green beans with oil and season with salt, pepper and granulated garlic and place on baking sheet for approx 45 minutes. Removing the green beans and radishes roughly 20 in between or until cooked but still crisp and allow the potatoes to crisp for remaining time
  3. In a medium pot, add water and eggs and boil for 12 minutes until eggs are hard boiled. Remove and run under cold water and peel and quarter
  4. In a small bowl, add together dressing ingredients and whisk
  5. Plate vegetables, eggs and add kalamata olives, capers and sprinkle with dill
  6. Drizzle dressing over top or serve on the side!


*I soaked my peeled boiled eggs overnight in beet juice (for the red) and Tamari with some water (for brown) but it’s completely optional!