Roasted Vegetable Salad with Sardines

Vegetables taste so much better roasted! This roasted vegetable salad with sardines bring out the natural fresh flavours with a hint of savoury protein. Topped with a slightly sweet and nutty dressing, you’ll want this salad every day! Perfect for meal preps and dinner sides. Enjoy!



  • 4 tbsp avocado oil
  • 2 cups broccoli florets
  • 2 cups brussels sprouts, halved
  • 2 cups purple cabbage, thick slices
  • 2 cans (125g) Gold Seal Sardines (Soya Oil)
  • 1 cup roasted peanuts, roughly chopped
  • ½ cup scallions, thinly sliced
  • ¼ cup mint, to garnish
  • ¼ cilantro, to garnish
  • Maldon salt, to garnish



  • ¼ cup peanut butter
  • 1 tbsp sesame oil
  • 2 tbsp Tamari or soy sauce
  • 1 clove garlic, grated 
  • 1 tbsp ginger, grated 
  • 1 tbsp honey
  • 3 tbsp rice vinegar
  • 2 tbsp warm water


  1. Preheat oven to 400°F.
  2. Toss broccoli, brussels sprouts and cabbage (in separate bowls) in avocado oil and season with salt and pepper.
  3. Arrange vegetables in a single layer on baking sheets and roast for 18-22 minutes. Be sure to not overcrowd the baking sheet.
  4. Whisk the dressing ingredients in a small bowl.
  5. Arrange vegetables amongst bowls and top with sardines. Drizzle dressing on vegetables and garnish with peanuts, scallions, mint, cilantro and finish with Maldon salt.