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July 6, 2022
By: TA Editorial Team

This Roast Vegetable Salad with Lemon Vinaigrette recipe originally appeared in the Spring 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.

In The Reinvention Issue of Tracy Anderson Magazine, we feature 46 original recipes that reimagine classic dishes with exciting healthy twists. Tracy collaborated with Chef Alexander Browne and Director of Higher Nutrition Sandra Rojo to design each recipe around whole-body wellness. This collection of recipes was carefully curated with creative flavor and nutrient profiles to both enliven the palate and nourish the entire body.

On this week’s menu, we have the bountiful Roast Vegetable Salad with Lemon Vinaigrette. We take those classic British Sunday roast flavors, and reimagine the dish as a healthy meal the whole family will love. The Roast Vegetable Salad with Lemon Vinaigrette will brighten any dinner table with its vibrant colors and exciting textures.

Here’s the breakdown on what makes Roast Vegetable Salad with Lemon Vinaigrette special:

  • It’s 100% plant-based, vegan, and gluten-free.
  • This salad will add pops of color to any dinner table.
  • The ingredients are actively detoxifying, perfect to show your liver some love.

Be Kind to Your Liver

Here at TA, we define “detox” not as an occasional purge, but as one part of a holistic, healthy lifestyle. By incorporating foods with detoxifying ingredients into our daily nutrition, we can support our bodies’ natural cleansing process. Functional Nutritionist Olivia Peláez, MS, FMCHC, celebrates the detoxifying powers of this delicious salad: “I love this recipe because not only is it full of beautifully colored, phytonutrient rich foods, but it contains ingredients like radicchio, asparagus, and parsley which are essential for optimizing detoxification pathways in the body.” The liver is the largest organ in the human body and performs over 500 essential bodily functions, so keeping our liver healthy plays a huge role in total-body wellness.

Antioxidants in Technicolor

Though the ingredient list for this salad is short and sweet, it does pack in an impressive amount of different nutrients, flavors, and textures. Radicchio is a bitter vegetable that plays an important role in detoxification, as the bitter compounds found in them support bile production, improving digestion and cholesterol balance. Optimal liver function depends on key nutrients, like folic acid and riboflavin, which can be found in the next star ingredient: asparagus. Plus, the antioxidant content increases in asparagus once cooked (like in this recipe!). Cauliflower is also a powerful cruciferous vegetable that supports both phase I and phase II detoxification in the liver, which is imperative when it comes to maintaining overall health.

Roast Vegetable Salad With Lemon Vinaigrette

Serves 4


For the salad:

  • 6 small carrots
  • 1 large fennel bulb
  • 2 tsp olive oil, divided
  • 2 cups cauliflower florets
  • 8 asparagus stalks
  • 1 small radicchio
  • 2 Tbsp tarragon
  • 2 Tbsp parsley
  • Salt to taste

For the vinaigrette:

  • 3 Tbsp rice wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1⁄2 tsp salt
  • 1 tsp Dijon mustard
  • 2 Tbsp olive oil


For the salad:

1. Preheat oven to 400°F.
2. Peel and cut carrots in half. Place in a bowl and set aside.
3. Cut fennel in half, lengthwise, then remove core and slice 1⁄4-inch wide.
4. Combine carrots and fennel in a bowl, and toss with 1 tsp of olive oil and salt. Lay on a sheet pan and bake for 25-30 minutes, or until tender.
5. Add cauliflower to a bowl and set aside.
6. Remove woody ends from asparagus and cut into thirds. Add to the bowl with cauliflower.
7. Remove pan with vegetables from the oven, and increase the temperature to 450°F.
8. Toss cauliflower and asparagus with 1 tsp of olive oil and salt. Place on a sheet pan and bake for 20-25 minutes, or until tender.
9. Cut radicchio into quarters and season with olive oil and salt. Place on a sheet pan and bake for 10 minutes, or until wilted. Flip sides and bake for another 8 minutes.
10. Roughly chop tarragon and parsley, and set aside.
11.Transfer vegetables to a large bowl, and toss with the herbs. Season with a pinch of salt and the desired amount of vinaigrette.

For the vinaigrette:

  1. Combine vinegar, lemon juice, zest, mustard, and salt. Slowly pour in olive oil while whisking the mixture until emulsified.

the reinvention issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on