Roasted Vegetable Salad with Magic Green Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
434 kcal
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Course
Side Dish, Main Course
Roasted Vegetable Salad with Magic Green Sauce
Description
The recipe begins by roasting root vegetables like sweet potato, yellow potatoes, and carrots tossed with curry powder, coconut oil, and sea salt until golden and tender. Meanwhile, green vegetables including broccolini, red cabbage, and red bell pepper are roasted separately with the same seasoning combination to preserve their textures and flavors.
The magic green sauce is prepared by blending garlic, serrano pepper, cilantro, parsley, avocado, lime juice, maple syrup, salt, and water to a smooth consistency. This sauce provides a fresh, spicy, and slightly sweet contrast to the roasted vegetables.
The roasted vegetables are layered over a bed of chopped hearty greens such as spinach or kale, with additional toppings of chopped ripe avocado, hemp seeds, optional fresh herbs, radishes, and macadamia nut cheese if desired. The combination offers a filling salad with multiple textures, from crispy and tender to creamy and crunchy.
The recipe yields a balanced dish suitable as a standalone meal or a substantial side, highlighting roasted vegetables enhanced by a complex, herbaceous sauce.
Ingredients
ROASTED VEGETABLES
- 1 large sweet potato (chopped)
- 6-7 baby yellow potato quartered, or red potato
- 2 whole carrot halved and chopped
- 2 Tbsp coconut oil divided // or sub water, melted
- 2 tsp curry powder (divided)
- 1/2 tsp salt divided, sea salt
- 1 cup broccolini chopped
- 2 cups red cabbage chopped
- 1 medium red bell pepper (sliced)
MAGIC GREEN SAUCE
- 5 cloves garlic (peeled and crushed)
- 1 medium Serrano pepper seeds + stems removed // omit if not into spicy food, or jalapeño pepper
- 1 cup cilantro thick bottom stems cut off, packed
- 1 cup parsley packed flat-leaf
- 3 Tbsp avocado ripe
- 1/4 tsp salt (plus more to taste)
- 3 Tbsp lime juice
- 1 Tbsp maple syrup (or other sweetener of choice)
- water ~3 Tbsp or 45 ml as original recipe is written, to thin
SALAD
- 4 cups greens spinach, kale, or mustard greens // chopped, hearty
- 1 medium avocado chopped, ripe
- 3 Tbsp hemp seed
- fresh herbs (cilantro, parsley, thyme, etc. // optional)
- 5-7 medium radish optional, sliced
- 1/4 cup macadamia nut cheese (optional)
Instructions
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (fewer or more baking sheets if altering batch size).
- Add the sweet potato, potato, and carrots to one baking sheet and toss with half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 25 minutes total or until golden brown and tender.
- To a separate baking sheet, add broccolini, cabbage, and bell pepper and toss with remaining half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 15-20 minutes total or until golden brown and tender (place in oven once the potatoes have been cooking for 5-10 minutes.
- In the meantime, make magic green sauce. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, and maple syrup.
- Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
- Taste and adjust flavor as needed, adding more pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
- Transfer to a serving container. Leftovers will keep covered in the refrigerator up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
- Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables. Arrange avocado along the edges, along with radishes and macadamia nut cheese (optional). Sprinkle the top with hemp seeds and serve with dressing on the side. Garnish with herbs if desired.
- Keep undressed leftover salad covered in the refrigerator up to 3 days. Eat cold or at room temperature, or reheat on the stovetop (it will cook the greens, so it becomes more of a vegetable scramble).
Notes
- Nutrition information provided is an estimate including all components of the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434 | 22% |
| Carbohydrates | 59.5g | 20% |
| Protein | 11.5g | 23% |
| Fat | 19.1g | 29% |
| Saturated Fat | 7.2g | 36% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 458mg | 19% |
| Fiber | 12.5g | 50% |
| Sugar | 9.3g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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