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 in 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 400F.
  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.