Roasted Vegetable Salad with Magic Green Sauce

Curry-Spiced Roasted Veggies with Creamy Avocado Sauce

Do you ever cook something specifically knowing you’ll be just as excited about it the next day? This roasted vegetable salad is exactly that kind of recipe! When I first tested this colorful dish, both my kids and David cleaned their plates a major win in our house.

The combination of curry-spiced vegetables and that vibrant green sauce creates layers of flavor that somehow taste even better as leftovers.

What makes this salad special is how the warm, caramelized vegetables pair with the cool, herby sauce. It’s hearty enough for dinner but also perfect for meal prep lunches throughout the week.

If you’re looking for more plant-powered meals, my Mediterranean Stuffed Zucchini is another family favorite that brings similar satisfaction.

Table of Contents

Why You’ll Love This Roasted Vegetable Salad

Perfectly balanced flavors: The curry-spiced vegetables combine with the tangy, slightly spicy green sauce for a dish that hits all the right notes.

Family-approved: Even my pickiest eater enjoys these colorful vegetables when drizzled with the magic green sauce!

Make-ahead friendly: Both the roasted vegetables and the sauce can be prepared in advance, making weeknight dinner assembly super quick.

Colorful Roasted Vegetable Salad with Herby Green Sauce

Ingredients for the Perfect Roasted Vegetable Salad

Afficher l’image

For the Roasted Vegetables:

Sweet potato: Brings natural sweetness and a soft, creamy texture when roasted.
Baby potatoes: Yellow or red varieties work best; they hold their shape nicely.
Carrots: Add natural sweetness and beautiful color to the dish.
Coconut oil: Helps the vegetables caramelize; you can substitute water for an oil-free option.
Curry powder: Adds warmth and depth without overwhelming spiciness.
Broccolini: Offers a slightly sweeter flavor than regular broccoli with tender stems.
Red cabbage: Becomes slightly sweet when roasted and adds gorgeous purple color.
Red bell pepper: Roasting brings out its natural sweetness.

For the Magic Green Sauce:

Garlic: Adds zing and depth to the sauce.
Serrano or jalapeño pepper: Provides a kick of heat (totally optional if you’re serving kids).
Cilantro and parsley: The fresh herb base that gives this sauce its vibrant color and flavor.
Avocado: Creates creaminess without dairy.
Lime juice: Adds brightness and helps preserve the green color.
Maple syrup: Just a touch balances the acidity and heat.

For the Salad Assembly:

Hearty greens: Choose spinach, kale, or whatever leafy greens your family enjoys.
Avocado: Adds extra creaminess and healthy fats.
Hemp seeds: Provide protein and a subtle nutty crunch.
Fresh herbs: Optional but add nice visual appeal and flavor.
Radishes: Add a peppery crunch and beautiful pink color (optional).

Magic Green Sauce Makes This Roasted Veggie Salad Shine

How to Make This Roasted Vegetable Salad

Preparing the Vegetables

Preheat your oven to 375°F and line two baking sheets with parchment paper.
On the first baking sheet, toss sweet potatoes, baby potatoes, and carrots with half the coconut oil, curry powder, and salt.
Place in the oven and bake for about 25 minutes until they’re tender and getting those delicious golden-brown edges.
After the root vegetables have been cooking for 5-10 minutes, prepare your second tray with broccolini, red cabbage, and bell pepper tossed with the remaining oil, curry powder, and salt.
Add this tray to the oven and bake for 15-20 minutes until these quicker-cooking vegetables are tender but still vibrant.

Making the Magic Green Sauce

Afficher l’image

While the vegetables are roasting, add garlic and pepper to your food processor.
Add the cilantro, parsley, avocado, salt, lime juice, and maple syrup.
Process until smooth, stopping to scrape down the sides as needed.
Add water a little at a time until you reach a pourable consistency that’s still thick enough to coat the back of a spoon.
Taste and adjust the flavors my husband usually asks for more lime, while I like adding extra avocado for creaminess.

Assembling Your Salad

Spread your hearty greens on a large serving platter.
Arrange the still-warm roasted vegetables over the greens.
Place avocado chunks around the edges, along with radishes if using.
Sprinkle hemp seeds over everything for a protein boost.
Serve with the magic green sauce on the side so everyone can add as much as they like.

Delicious Variations for Your Vegetable Salad

Add Protein: Top with crispy chickpeas or black beans for extra protein. My kids love when I add some diced grilled chicken for them.

Grain Base: Turn this into a heartier meal by serving over quinoa or brown rice instead of greens.

Spice Alternatives: Not a fan of curry? Try Italian herbs, za’atar, or a simple garlic and herb blend instead.

Winter Version: In colder months, swap in Brussels sprouts, butternut squash, and parsnips for equally delicious results.

What to Serve With Roasted Vegetable Salad

Slow Cooker Balsamic Chicken for a protein-rich pairing
A slice of crusty whole grain bread
Creamy Harissa Chickpeas for a spicy complement
Homemade Kombucha for a refreshing probiotic drink

More Colorful Veggie Recipes You’ll Love

Looking for more vibrant, vegetable-forward recipes? Try these reader favorites:

FAQs

What vegetables are good roasted together?

Sweet potatoes, baby potatoes, carrots, broccolini, red cabbage, and bell peppers work beautifully together in this recipe. They offer complementary flavors, textures, and cook at similar rates when properly timed.

How long should I roast vegetables in the oven?

Root vegetables (sweet potatoes, potatoes, carrots) need about 25 minutes at 375°F, while quicker-cooking vegetables (broccolini, cabbage, bell pepper) need just 15-20 minutes. Stagger their entry into the oven for perfect results.

What is the secret to roasting vegetables?

Distribute vegetables evenly on baking sheets without overcrowding, use the right amount of oil or water for coating, season well with spices like curry powder, and cook at the proper temperature (375°F). Also, different vegetables require different cooking times.

Can roasted vegetables be served cold?

Yes! This recipe specifically mentions that leftover salad can be eaten cold, at room temperature, or reheated. The roasted vegetables maintain their flavor when chilled, making this a versatile dish for meal prep.

Rainbow Roasted Veggie Salad with Avocado-Cilantro Drizzle

Final Tips for Perfect Roasted Vegetables

The secret to amazing roasted vegetables is giving them space! Don’t crowd your baking sheets, or the vegetables will steam instead of roast.

I learned this the hard way when I tried to cram everything onto one pan and ended up with soggy veggies instead of those crispy, caramelized edges we all love.

Cut similar vegetables to similar sizes for even cooking. Nothing’s worse than having some pieces burnt while others are still raw!

This roasted vegetable salad has become a staple in our weekly rotation. If you try this recipe, I’d love to hear how it turned out! Drop a comment below or tag me in your colorful creations on social media.

Happy cooking!

Iris

Love this recipe? Pin it on Pinterest so you can find it easily next time