December 1, 2012

Roast Vegetable Salad with Parsley Dressing


Ok, this is one of my FAVOURITE meals of ALL time! I don't know why I haven't published it on Veggieful sooner. It is one of those meals that I make often due to always having the ingredients in my fridge and pantry. The great thing about this salad is that it is so wholesome, delicious and really easy to make! I love warm salads and will continue to make them forever as it just lifts your average salad and can make it into a main meal! I will make this for Jerome and I for dinner without anything else... it is yummy and filling enough to eat on its own. I highly recommend you try this if you feel like a unique delicious salad or even as a yummy side dish for Christmas day!! Christmas is nearly here and I have not yet purchased ANY presents. Have you? I am thinking of going for a common theme for family presents this year... I am thinking vegan skin products, makeup and body products as well as some cute little housey things! Soon, I will be publishing a vegan guide to Christmas so keep checking back! Have a nice holiday :)


serves: 3 -4

Roast:
   2 cups white potato chopped into bite-sized pieces (2 medium white potatoes)
   1 cup sweet potato chopped into bite-sized pieces (1 regular sweet potato)
   2 ½ cups cauliflower chopped into bite-sized pieces (1/2 small cauliflower)
   1 ½ cups broccoli florets chopped into bite-sized pieces (1 large tree)
   1 cup carrot chopped into bite-sized pieces (2 regular carrots)
   1 cup grey pumpkin chopped into bite-sized pieces
   spray oil
   a good pinch of freshly cracked black pepper
   a good pinch of sea salt

Salad:
   1/3 cup thinly sliced red onion
   2 big handfuls baby spinach

Dressing: (makes 1 cup)
   2 cups tightly packed curly parsley
   2 tablespoons capers
   2 garlic cloves
   a good pinch of sea salt
   a good pinch of freshly cracked black pepper
   1 teaspoon dijon mustard
   1 teaspoon brown sugar
   3 tablespoons olive oil
   4 tablespoons lemon juice



  1. Preheat oven to 200 degrees celcius and oil a baking tray or line it with baking paper and set it aside.
  2. Make the roast: Place the chopped vegetables in an even layer on the baking tray and spray or drizzle with oil. Bake in the oven for 1 hour or so until browned and caramelised.
  3. Make the dressing: Add all dressing ingredients to a processor and blend until combined and is thin enough to coat the veggies. Taste it and season with more salt if it needs extra saltiness. Add more lemon juice if it needs more acidity. Set aside.
  4. Make the salad: Add the onion and baby spinach to a mixing bowl.
  5. Add the hot vegetables to the mixing bowl and pour the dressing over the vegetables.
  6. Toss to combine.
  7. Serve hot!

  • To save time, I sometimes chop up all of the vegetables in the morning and have them in the fridge ready to bake at night. Saves a lot of prep time if you are in a rush or get home late. 

12 comments:

  1. I'm also giving themed presents. I'm going to make some flavoured salts, spice mixes etc. for everyone.

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    1. Hi Natasha! Oh that is such a lovely idea... your family and friends are so lucky. They are such thoughtful and sweet gifts :)

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  2. it's so great to finally have a great Australian vegan blog to follow! It's so nice to be able to go down to Safeway and get ingredients. I'm so hooked on your blog and I love you e-book too!

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    1. Hello Phoebe! Thanks so much. I am so happy that you love Veggieful :)

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  3. This looks like a beautiful salad, and perfect for fall. I love the idea of a parsley dressing. My boyfriend is an absolute parsley fiend, so I know he'll appreciate this!

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    1. Hi Jodye! Thanks for your comment... I hope you both really enjoy it :)

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  4. This salad looks sensational. Its bright freshness is welcome in the post-holiday haze. :)

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  5. Made this for a hot summers night and served it cold with soinach leaves and red onions added just before serving. It was delicious and well loved by all.

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    1. Thanks for your feedback. I really love to hear that my recipes are being used and loved :)

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  6. I'm planning on making this for a family x-mas gathering and was wondering whether you're still planning on publishing a vegan guide to Christmas, or whether you already have and I just haven't found it ! :)
    Thanks !
    And everything I've cooked from your site has turned out brilliantly, you're very talented.

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    Replies
    1. Hello! Oh thank you so much. Here is our guide: http://www.veggieful.com/2012/12/vegan-christmas-guide.html

      I will be adding a couple more Christmas recipes to it within the next couple of weeks :)

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