Roasted Vegetable Salad with Suya Spice Mix and Lemon Vinaigrette

In this recipe, we combine vibrant roasted vegetables with a bold suya spice mix and a zesty lemon vinaigrette for a salad bursting with flavor and nutrients. This dish is not only delicious but also packed with vitamins, minerals, and antioxidants, making it a nutritious addition to your meal repertoire.



For the Suya Spice Mix:

  • 2 tablespoons powdered peanut butter
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon bouillon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt

For the Lemon Vinaigrette:

  • 3 tablespoons lemon juice
  • 1 shallot, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 5 tablespoons olive oil

For the Salad:

  • 4 carrots, peeled and sliced
  • 1 sweet potato, peeled and diced
  • 1/2 butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 head escarole, chopped
  • 4 scallions, thinly sliced
  • Crushed peanuts, for garnish (optional)


  1. Prepare the Suya Spice Mix:
    • In a small bowl, combine the powdered peanut butter, ground ginger, paprika, onion powder, granulated garlic, bouillon, cayenne pepper, and kosher salt. Stir well to combine. This spice mix can be stored in an airtight container at room temperature for up to 3 months.
  2. Make the Lemon Vinaigrette:
    • In another small bowl, whisk together the lemon juice, minced shallot, grated ginger, 1 teaspoon of the suya spice mix, honey, and mustard. Let the mixture stand for 15 minutes to allow the flavors to meld. Whisk in the olive oil until the vinaigrette is emulsified.
  3. Preheat the Oven:
    • Preheat your oven to 425°F (220°C). Line a shallow baking pan with foil.
  4. Roast the Vegetables:
    • In a large bowl, toss the sliced carrots, diced sweet potato, and butternut squash with 2 tablespoons of olive oil to coat. Add 3 tablespoons of the suya spice mix and toss again until the vegetables are evenly coated. Spread the vegetables in an even layer on the prepared baking pan. Roast in the preheated oven for 25 minutes, or until the vegetables are browned and tender. Allow them to cool slightly, then drizzle with 2 tablespoons of the lemon vinaigrette and toss to coat.
  5. Assemble the Salad:
    • Arrange the roasted vegetables over a bed of chopped escarole and sliced scallions. Drizzle the remaining vinaigrette over the top. If desired, sprinkle the salad with crushed peanuts and additional suya spice mix for added flavor and crunch.
  6. Serve and Enjoy:
    • This roasted vegetable salad is best served immediately while the vegetables are still warm. It makes 4 servings and is sure to impress with its bold flavors and vibrant colors.

Enjoy this delicious and nutritious roasted vegetable salad with suya spice mix and lemon vinaigrette as a hearty and satisfying meal that is perfect for any occasion.


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