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 mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
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.
Variations
- 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