This is an entrée salad if I’ve ever seen one. And it’s what I’ve been noshing on lately for solo-lady dinners and lunches at home.
I’ve been digging roasted vegetables lately because they’re the easiest way to make vegetables tender, delicious, and easier to digest. And even with the roasting time, this remains a 30-minute recipe.
Some of you ask how I work so fast in the kitchen. I suppose I’ve been doing it for a while now, but also, I multitask! While your veggies are roasting, make your dressing. It’s that easy!
Lately, I’ve been throwing whatever roasted vegetables I have on a bed of greens and calling it a meal. Add a little tahini and lemon juice for “dressing.” Or, if you’re feeling fancy, bust out the chimichurri – my new favorite condiment for summer! Not only is it a gorgeous, vibrant green color, but it’s packed with healthy fats, spices, and an extra serving of greens from both parsley and cilantro.
Hello, world’s healthiest dressing (cue waving hand emoji).
I hope you guys LOVE this salad! It’s:
& Super delicious
This would make the perfect meal for an easy at-home lunch or quick weeknight dinner. It travels well, so I could also see it being delicious on picnics, hikes, road trips, or even plane trips!
It’s hearty enough to serve two as an entrée (20+ grams protein!). But it would also make a delicious side to meals like my Grillable Veggie Burgers, Zucchini Lasagna, Chickpea Sunflower Sandwich, or Red Lentil Chili.
For more of my favorite salads, check out our Garlicky Kale Salad with Crispy Chickpeas, White Bean Kale Salad with Tahini Dressing, 20-Minute Asian Kale Salad, Sweet Potato Chickpea Salad, Roasted Sweet Potato Avocado Salad, Blissed-Out Thai Salad with Peanut Tempeh, and Thai Kale Salad with Curried Chickpeas.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you cook up. Cheers, friends!
- 1 large sweet potato (150 g), chopped
- 6-7 baby (600-700 g) baby yellow or red potatoes, quartered
- 2 whole carrots (120 g), halved and chopped
- 2 Tbsp (30 ml) melted coconut oil, divided (or sub water)
- 2 tsp curry powder, divided
- 1/2 tsp sea salt, divided
- 1 cup (90 g) chopped broccolini
- 2 cups (180 g) chopped red cabbage
- 1 red bell pepper, sliced (120 g)
- 5 cloves garlic, peeled and crushed
- 1 serrano or jalapeño pepper, seeds + stems removed (omit if not into spicy food)
- 1 cup (20 g) packed cilantro, thick bottom stems cut off
- 1 cup (20 g) packed flat-leaf parsley
- 3 Tbsp (45 g) ripe avocado
- 1/4 tsp salt, plus more to taste
- 3 Tbsp (45 ml) lime juice
- 1 Tbsp (15 ml) maple syrup (or other sweetener of choice)
- Water to thin (~3 Tbsp or 45 ml)
- 4 cups (~200 g) hearty greens (spinach, kale, or mustard greens), chopped
- 1 ripe avocado, chopped
- 3 Tbsp (30 g) hemp seeds
- optional: fresh herbs (cilantro, parsley, thyme, etc.)
- optional: 5-7 sliced radishes
- optional: 1/4 cup (60 g) Macadamia Nut Cheese
- Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
- Add the sweet potato, potato, and carrots to one baking sheet and toss with 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 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 chimichurri. 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).