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Who doesn’t love a good roasted vegetable salad with parsley sauce? This dish is packed with flavor and nutrients, and it’s also pretty easy to make. The key to a good roasted vegetable salad is to choose the right vegetables. I like to use a mix of carrots, sweet potatoes, butternut squash, red cabbage, and broccolini. You can really use any kind of vegetable you like, though.


Once you’ve got your veggies chopped up, all you need to do is roast them in the oven until they’re nice and tender. Then, just add your favorite dressing or sauce. I really love this recipe for a roasted vegetable salad with parsley sauce. The sauce is light and refreshing, and it really brings out the flavors of the vegetables. Give it a try next time you’re looking for a healthy and delicious side dish.


Roasting vegetables is one of the simplest and easiest ways to cook them. All you need is some oil and salt, and then your oven does the rest of the work. The best part? This dish is vegan-friendly and can easily be made gluten-free. Give it a try for yourself!


A healthy vegan dish for everyone!


Roasted vegetables with parsley sauce are a healthy and delicious meal that can be enjoyed by everyone, vegan or not. Here are three reasons why roasted vegetables with parsley sauce are good for you:


1. Low in calories. A typical serving of roasted vegetables with parsley sauce is only about 200 calories, making it a great option for those trying to lose weight or maintain a healthy weight.

2. Packed with nutrients. Roasted vegetables are a great source of vitamins A, C, and E, as well as fiber and other important nutrients.

3. Versatile. You can add any type of vegetable to the roasted vegetable dish, making it a great way to get your daily recommended intake of fruits and vegetables.


As you can see, there are many good reasons to add roasted vegetables with parsley sauce to your diet. Not only are they healthy, but they’re also flavorful and versatile. So go ahead and give them a try! Your taste buds (and your body) will thank you!


Roasted Vegetables with Parsley Sauce: FAQS Answered!


This dish is perfect for a Fall meal and is hearty enough to satisfy vegans, vegetarians, and meat-eaters alike. We’ll be answering some frequently asked questions so that you can make this dish with confidence. Let’s get started!


Can I use any type of vegetable for this dish?

Absolutely! While we listed our favorite vegetables to roast in the recipe, feel free to mix it up and use whatever vegetables you have on hand. Just make sure that they are chopped into similar-sized pieces so that they all cook evenly.


Do I have to use fresh parsley for the sauce?

No, you can definitely use dried parsley if that’s what you have on hand. Just use 1 teaspoon of dried parsley for every tablespoon of fresh parsley called for in the recipe.


Can I make the sauce ahead of time?

The sauce can actually be made up to 2 days in advance. Just store it in an airtight container in the fridge until you’re ready to use it.

We hope that these FAQs have been helpful and that you’ll give this roasted vegetable dish a try. It’s the perfect way to cozy up on a cool Fall evening. #veganglobetrotter


Healthy dish to add to your vegan diet!

Roasted Vegetable Salad with Parsley Sauce

This roasted vegetable salad is an excellent way to use up any leftover vegetables in your fridge. It's also a delicious option for Meatless Monday and Thanksgiving! The roasted vegetables and parsley earthy sauce make it hearty and filling.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course entree, Side Dish
Cuisine American
Servings 5 Servings
Calories 512 kcal


Roasted Fall Veggies:

  • 2 large sweet potatoes chopped
  • 1 1/2 cups butternut squash or pumpkin; quartered
  • 2 large carrots chopped
  • 3 tbsp olive oil divided
  • 2 tsp curry powder divided
  • kosher salt sprinkle
  • 2 1/12 cups red cabbage chopped
  • 1 cup broccolini chopped
  • 1 1/2 cups red bell pepper sliced

Earthy Sauce:

  • 6 cloves garlic peeled and crushed
  • 1 medium pepper jalapeño; seeded and stem removed
  • 1 cup parsley
  • 8 oz. cilantro thick bottom stems cut off
  • 5 tbsp avocado ripe
  • 3 tbsp water adjust if needed.
  • kosher salt to taste
  • lime juice to taste
  • maple syrup to taste

Mix veggies:

  • 4 cups kale or spinach
  • 2 small avocado ripe, chopped
  • 3 tbsp hemp seeds
  • cilantro for garnish; optional
  • macadamia for toppings; optional


Bake the veggies:

  • Preheat the oven to 375°F and line the baking sheets with parchment paper.
  • On prepared baking sheets, add the butternut squash, sweet potato, and carrots. Drizzle with olive oil and sprinkle with curry powder and kosher salt; bake for 30 minutes or until tender.
  • On a separate baking sheet, add the cabbage, broccolini, and bell pepper. Toss with olive oil and season with curry powder and kosher salt; bake for 20 minutes or until tender.

Earthy Sauce:

  • Meanwhile, in a food processor, add the cilantro, avocado, parsley, maple syrup, lime juice, pepper, garlic, and kosher salt. Mix them well until smooth and add water if needed.
  • Adjust to taste if needed with pepper, garlic, kosher salt, avocado, maple syrup, and lime juice. Transfer into an airtight container.

Assemble and enjoy!

  • On a serving platter, add the roasted veggies followed by kale, avocado, and hemp seeds.
  • Drizzled with earthy sauce and garnished with fresh herbs.


Vegan Globetrotter Suggestions and Tips

Serving Suggestions
  •  If you're serving them as a side, try pairing them with tofu, seitan, and tempeh, fish, or steak. They also make a great addition to salads and wraps.
Recipe Notes
  • If you don't have fresh parsley on hand, you can substitute dried parsley. Simply use 1 teaspoon of dried herb for every tablespoon of a fresh herb called for in the recipe.
Storing tips
  • Leftover roasted vegetables can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months.
  • Feel free to experiment with different herbs and spices to create your own signature dish. Some other ideas include basil, rosemary, thyme, oregano, garlic powder, paprika, cumin, chili powder, and kosher salt.
  • You can also add freshly grated Parmesan cheese or lemon juice for extra flavor.


Calories: 512kcalCarbohydrates: 59gProtein: 14gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 186mgPotassium: 1867mgFiber: 19gSugar: 14gVitamin A: 40841IUVitamin C: 225mgCalcium: 342mgIron: 7mg
Keyword meatless recipe, plant-based, roasted vegetables, salad, vegetarian
Tried this recipe?Let us know how it was!


For More Vegan Recipes


I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters, and for more vegan recipes subscribe to our newsletter.


Roasted Butternut Squash Salad

Creamy Garlic Mushrooms 

Tunisian Boiled Salad Recipe


To Wrap It All Up


I hope you enjoyed my roasted vegetable salad with parsley sauce recipe! This healthy and vegan dish is perfect for anyone looking to add more vegetables to their diet. If you have any questions about the recipe, be sure to check out the FAQs section. And if you’re looking for other healthy vegan recipes, be sure to check out my blog for more great options!


Connect With Us


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Read More


Benefits of Roasting Foods


Butternut Squash


Sweet Potatoes

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