Roasted Vegetable Salad with Chimichurri

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Wooden platter filled with Roasted Vegetable Salad & Chimichurri for a healthy plant-based meal

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.

It makes delicious use of seasonal vegetables, my favorite 5-Minute Macadamia Nut Cheese, and my 10-minute Chimichurri as a dressing! Wowza – that’s a gorgeous plate. Let’s make salad!

Parchment-lined baking sheet with sweet potato, carrot, and potato for making Roasted Vegetable Salad

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).

Food processor filled with ingredients for making homemade ChimichurriFood processor with freshly blended ChimichurriI hope you guys LOVE this salad! It’s:

Hearty
Flavorful
Veggie-packed
Satisfying
Super healthy
Versatile
& 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!

Wood platter with Roasted Vegetable Salad & Chimichurri for a gluten-free healthy meal

Roasted Vegetable Salad with Chimichurri

30-minute, colorful roasted vegetable salad over greens with macadamia nut cheese and chimichurri dressing! A satisfying plant-based meal or side!
Author Minimalist Baker
Print
Wood platter filled with Roasted Vegetable Salad drizzled with chimichurri
5 from 36 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

ROASTED VEGETABLES

  • 1 large sweet potato (chopped)
  • 6-7 baby yellow or red potatoes (quartered)
  • 2 whole carrots (halved and chopped)
  • 2 Tbsp melted coconut oil (divided // or sub water)
  • 2 tsp curry powder (divided)
  • 1/2 tsp sea salt (divided)
  • 1 cup chopped broccolini
  • 2 cups chopped red cabbage
  • 1 medium red bell pepper (sliced)

CHIMICHURRI

  • 5 cloves garlic (peeled and crushed)
  • 1 medium serrano or jalapeño pepper (seeds + stems removed // omit if not into spicy food)
  • 1 cup packed cilantro (thick bottom stems cut off)
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt (plus more to taste)
  • 3 Tbsp lime juice
  • 1 Tbsp maple syrup (or other sweetener of choice)
  • Water to thin (~3 Tbsp or 45 ml as original recipe is written)

SALAD

  • 4 cups hearty greens (spinach, kale, or mustard greens // chopped)
  • 1 medium ripe avocado (chopped)
  • 3 Tbsp hemp seeds
  • fresh herbs (cilantro, parsley, thyme, etc. // optional)
  • 5-7 medium sliced radishes (optional)
  • 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 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).

Notes

*Nutrition information is a rough estimate calculated with all of the dressing.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 434 Carbohydrates: 59.5 g Protein: 11.5 g Fat: 19.1 g Saturated Fat: 7.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 458 mg Fiber: 12.5 g Sugar: 9.3 g

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  1. Rob Testerman says

    I just discovered this site last week and it’s exactly what I was looking for. I’ve been trying a number of different takes on Roasted Vegetable Salad lately and this one is the best yet. My wife and daughter (8) both agreed. My daughter even enjoyed the chimichurri, despite not being a fan of spicy food. My wife particularly liked how many textures and flavors there were, and mixing different things on her plate to see how they worked together. On top of that, it’s a beautiful salad that would work for a dinner party as well. Keeper for sure.

  2. Robin says

    I made this for a picky husband. He tried it, reluctantly, and loved it. Can’t say enough. The dressing puts it over the top good.

  3. Don says

    I made this tonight, minus the salad, for my vegetarian daughter (11). We loved it! We ate all the veggies along with stone ground, blue tortilla chips for dipping in the Chimmi…

    Thx so much :)

  4. Kay says

    This sounds amazing and I can’t wait to make it! One question- will the chimichurri work without the avocado? I’m allergic to them. ?. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes it should. It just won’t be as thick, so you may not need water (or as much of it) to thin. Let us know how it goes!

  5. Lorene Vargas says

    This was a very delicious l, I didn’t have any leafy greens so I used some left over Spanish rice on the side. It was so amazing we are trying to go more plant based and recipes like this make a it easy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lorene. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Jenny says

    Wonderful supercooling salad! My new favourite bring along salad! Adding toasted sunflower seeds for a bit of extra texture. Loooove it!

  7. Shelley Barden says

    I plan on making this for a group of people. I am always hesitant to make dishes with raw garlic because can’t get the taste out of my mouth and worry others might avoid the dish. With the addition of avocado to the chimichirri, does it taper the raw garlic taste?

    Also, was thinking of adding parsnips, turnips and/or brussel sprouts? Any reason any of these wouldn’t work well with these flavors?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shelley, you should be able to reduce the garlic and it will still be flavorful! The garlic flavor is noticeable even with the avocado. We think those veggies would work!

  8. Lisa R says

    I made this for dinner tonight, the only change was that I left out the jalapeno so my daughter would try it. This is absolutely going into our rotation, my husband and I loved it and it was very hard to not finish it so that we could have leftovers for work lunches tomorrow.

    I could totally see how you could use up any vegetables that are on the out, anything that’s in season, and you can bolster this with some rice or some quinoa to make it more filling. Thank you so much for this recipe! And the chimichurri is amazing!!

  9. Chelsea says

    I’m excited to try this! I am allergic to avocado, though ?? do you have a good substitute for the chimichurri? Thanks!

  10. Ana Underman says

    I was skeptical about this, because the components seemed so disparate. But when it came together it was PHENOMENAL!

  11. Racquel Keller says

    It was delicious! It took me about twice the amount of time estimated to make it but still well worth it. I took it to a potluck and someone told me the chimmichurri was the best they ever had!

  12. Tina says

    I think this salad is a ten. It is filling, beautiful and rich. I didn’t feel disappointed at all that this was my main appy and dessert for Sunday dinner. Amazing. I will be serving it at our dinner clubs. Truly awesome!

  13. Elizabeth says

    This was pleasantly wonderful, made this for a meat loving friend and he didn’t even notice the lack of protein. Will definitely be making this again and. The chimichurri was especially fabulous!

  14. Margot says

    I was looking for some meal prep inspiration when I stumbled across this recipe. I made the roasted vegetables and chimichurri with a small portion of baked chicken (we’re plant loving omnivores) it reheated so well, it was amazing to have something in a reheated lunch taste so bright and fresh.

  15. Antonia K says

    This chimichurri sauce is on point and perfect for dousing all of my roasted veggies (and even tofu)!
    I appreciate the use of avocado instead of all the oil that’s typically in this sauce. Thanks for another great recipe!

  16. Katie says

    I made this tonight and thought it was great! As someone who enjoys cooking, I’d say this was a very fun recipe to try (and bonus points that it’s not insanely complicated or time-consuming). It’s pretty, colorful, and healthy! I plan to reheat it at work a few days this week, so I hope it holds up moderately well. I love that it has a big variety of vegetables, fresh greens, and still includes some potatoes and sweet potatoes to make it a little more hearty and filling. Thanks for a great recipe, I’ll definitely be making it again!

  17. Divya Sadhwani says

    Hi it looks really delicious. I’m making it next week for a vegan guest who is also onion and garlic free. Any idea what to substitute the garlic in the chimchurri for? Alternatively was just going to omit it. Thanks

  18. Water says

    Is this intended to be a warm salad? I’m trying to decipher if I should roast the vegetables in advance for guests tonight, or if I should time my cooking so that the vegetables are still warm. Better to have cold roasted veggies on the salad, or warmed from roasting?

  19. Rebekah says

    Yum, this was tasty. I’m especially glad that I used lacinato kale like in your photos. I had leftovers, so I rolled them up in a habanero tortilla for a veggie wrap. Thx Dana <3 <3

  20. Michelle says

    We made this last night and it was so flavorful and fresh tasting. Served it with the portobello mushroom recipe. TOTALLY DELISH!! THANK YOU!!

  21. Kfuhr says

    This is a really easy and delicious dish! The chimichurri sauce is AMAZING. I’ll be doubling the batch next time to use on other things.

  22. Lisa Robertson says

    I made this. I used cashews for the “cheese” it’s the first time I’ve made/eaten a nut cheese. I ever let me traditional cheese so I was skeptical. But this is so good and easy to make!
    I’m making the chimchiri sauce with herbs from my garden. I had no cilantro so I’m using a combination of two types of basil and a little bit of mint as well as parsley. I love your recipes and follow you and tag you often. I love to share everything I make. This new vegan adventure is amazing. Thank you for helping me almost daily with recipes

  23. Mia Vill says

    I just wanted to thank you for a great dish! I am trying to eat healthier and I like vegetable dishes to be bold and flavorful. This dish certainly hits both points for me. The medley of flavors were both interesting and delightful. I will certainly try other recipes on this site. Thank you Dana.

  24. Christine Wissmann says

    We used this sauce to replace a Cooks Illustrated chimichurri recipe. I used 2 Mama’s Lil Pepper Slices rather than jalapeño. No need to keep fresh jalapeños around! Really excellent!

  25. Elina Liu says

    This was the best recipe I’ve made in SO LONG!! Everyone left feeling full, delighted and satisfied. And so healthy!

  26. Corey says

    I made this tonight and altered it to be oil free as well! The macadamia cheese was unbelievable and my first foray into that style of vegan cheese. The veggies and dressing along with the potatoes all came together beautifully. Served with your creamy asparagus soup! Yum!

  27. HIllary says

    SOOOO good! Omg best salad I’ve had in a long time. I find having a good vegan salad dressing is difficult because I don’t want to use too much oil. But this is perfect and amaaazing! I made it with half a serrano pepper (no stem or seeds) and my mouth is on fire, but I’m not all that good at dealing with spicy foods, so I’m glad I only started with half. I don’t usually cook with hot peppers, but this is amazing, tastes so good!

  28. Joanne Blodgett says

    I loved this one…perfect for salad eating in the cold…I used pistachios, cause that’s what I had and roasted mushrooms and beets to add. I didn’t have Curry, so used garam masala and it was yummy. Thanks so much for helping me to be vegan.

  29. Jaimie says

    Great recipe, but I agree with a few commenters with the prep time. It also took us about an hour to chop everything.

  30. Jan says

    I made this recipe for Thanksgiving for those who don’t eat turkey. It was a hit among them AND the meat eaters. All of those wonderful colors and the incredible array of flavors made this a requested dish now in our family. Thank you!

  31. Mayya says

    I made this and it was amazing! Husband said I could make this for omnivore dinner guests, that’s the highest rating my cooking can get. I didn’t make it with curry as we are still learning about those flavors, but used lots of garlic instead. Still incredible and delicious!

  32. Kelly K says

    I made this tonight, and its’ so, so good. I’m always a fan of roasted veggies, but that sauce is amazinggg. It makes the dish. Also, I didn’t have parsley for the chimichurri, so I used raw kale in its place—A+.

  33. Patricia says

    I agree, the Chimichurri sauce was so good. This is a go to sauce. It blended perfectly with the roasted veggies. Big Hit!

  34. Shez says

    I made this for dinner earlier this week and it was a huge hit. However, the chimichurri sauce and the cheese really made my day.

    Today I made the chimichurri sauce with less heat and added about a third of a cup of watercress to bump up the nutrient density, left out the salt and used 3T raw pumpkin seeds instead of avocado as that was all I had. It’s now my go-to salad dressing. It’s absolutely delicious on an Eat-to-live compliant salad.

    Okra is a splendid addition to the salad, btw. I put it into my air fryer at 370 for 15 min and then add it to my salads.

    Thank you for all your wonderful recipes. We have “Minimalist” dinners often and appreciate the work you put into developing recipes and taking your absolutely gorgeous photographs

  35. Feeby says

    We made this last night. Although it was tasty, we were too angry about the prep time. We were chopping vegetables for an hour. No idea what you were talking about with the 5 minute prep time. It took that long just peeling the potatoes.
    Thanks for the recipe. We’ll make something less time consuming from your blog next time because you do have some great stuff here.

  36. Sophie says

    This was so good! This would be great on its own as a meal, but we had it with salmon. The roast veggies and potatoes mixed with the greens were awesome. The chimichurri and macadamia nut cheese were the perfect combo together (I used cashews instead of macadamias). Thanks for another awesome recipe, will be making this again!

  37. Rachael says

    Beautiful recipe- thank you! I added some beets and paired this with BBQ tofu. Wonderful meal! Thank you Dana ❤️

  38. Phil langley says

    half way through making this and i notice: Add the sweet potato, potato, and carrots

    but not in the ingrdients list:
    ROASTED VEGETABLES

    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)

    The sauce is excellent though :)

  39. Julie says

    Another excellent recipe!! We paired it with your green chickpea curry for a fabulous vegan dinner. Thank you!

  40. Amanda Dunkley says

    Made this for a lonesome weekday lunch, perked me up to have something so full of flavour and interesting over my normal hummus and veg. Very healthy too, which baby bump and I fully appreciate.

    I’d definitely recommend people make the macademia cheese with it, it’s super creamy and really balances the fresh and spicy chimichurri! Xx

  41. Megan says

    This is such a great salad! The ingredient ratios and cooking times are just right. I didn’t have red peppers so added a few mushrooms instead. The chimichurri is the perfect dressing for this salad. It came together beautifully in my Vitamix. The leftovers will make awesome packed lunches for work.

  42. Jennifer says

    I made this last night and it was amazing! I didn’t have parsley or curry seasoning so I subbed extra cilantro and some cumin and creole seasoning. So full of flavor. The only mistake I made was deciding on my own to add balsamic to the greens. So unnecessary and distracting from the chimichurri deliciousness.
    I can’t wait until lunch for leftovers.

  43. Jame says

    I made this tonight, and like all of your recipes, I loved it. The macadamia cheese was great too, I realized I need a good food processor, the vitamix leaves too much in the bottom that I found hard to scrape out. The constancy of the cheese makes for a perfect spread for crackers etc. So I found a few recipes here that I can add to other meals.

    Thanks Again for the great dinner.

    J-me

  44. Kris says

    Eating the chimichurri on greens and garbanzo beans right now, delish!! Will be having the roasted vegetables and salad with chimichurri M-W for lunch. Thanks Dana for all of your great recipes. I am not vegan or gluten free but find myself believing I could be after making several of your recipes and being amazed at how fantastic they taste and are so easy to make.

  45. marianna says

    my wildland firefighting son is vegan, but is having a hard time staying vegan while on fires. he has 2 days off and i served him this tonight, a big hit! thank you.

    • Livinrsd says

      Marianna i am thinking your son îs struggling when on fires due to options on offer. As a disabled vegan who does not always have the use of my dominant hand I have taken to combining hot and cold foods and really enjoy it. My beloved haș even followed suit. I will top a salad with hot grains, potatoes, soup, chili, beans, noodles…pretty much anything I have. Or if I am not up to warming anything I will just eat everything cold. I find many things, especially all things tomato based are excellent cold. Your son may be faced with animal-centric mealtimes while on fires. Even then I imagine they still might serve potatoes, grains or bread and șome sort of veggies. Even if he haș to keep a ziplock of B12 enhanced nooch in his gear to add. While I am sure it îs a struggle I hope if it îs important to him he îs able to find a way to make it work. Please send my gratitude to your son for doing such a hard but vitally important job.

      • marianna says

        yes, his options are limited., and he’s gone anywhere from 2 to 3 weeks at a time. there are vegetarian options. that can translate into tons of bread and cheese. and sugary foods like candy. they have to get up to 6000 calories a day.
        but i’m thinking he’s grateful to be back home and eat as he pleases, vegan. and i indulge him as long as he comes over for dinner.
        i am so thankful for sites like this one that help get me inspired and out of my rut.
        i personally could get my 6000 calories a day in chocolate ;-)

  46. Cassie Autumn Tran says

    So yummy! I definitely love my roasted vegetables, and I constantly heat my veggies up to make them more flavorful!

  47. Ranjana says

    Perfect weeknight dinner loaded with healthy and colorful veggies. This is going to be a regular in my kitchen now.

  48. Kim says

    Made this tonight and it was so satisfying after my workout! The sauce is absolutely amazing. Thank you for another great recipe!

  49. Annie says

    Dana–I just love all your recipes and your fresh approach to plant-based eating. I’ve been making your recipes for the last couple weeks (and this whole year really), your favorite green smoothie, your quinoa gado gado, and without fail each one is delicious!! This one is no exception. Keep up the amazing work and hope you had a wonderful birthday :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Really any spice blend, even a mexican would work: garlic, cumin, chili powder/cayenne, paprika. Or, just salt and pepper and a little cinnamon could be nice!

  50. Carrie says

    Your recipes have helped me convince teenage boys to eat vegan. I made chimichurra exactly as written, “cheese” with cashews, roasted veggies on two pans as suggested.
    Healthy, delicious, wonderful.

  51. Sommer says

    Made this for dinner tonight! It was so good! Loved the mix of cooked and uncooked mixed together and the chimchurri sauce was so good!

  52. Deb says

    This looks amazing. I can’t wait to get it in my belly.

    PS: I’m allergic to cilantro ( but not parsley, I know weird) . Is it okay to just leave it out or do I need to add something to balance the flavors?

    Thanks,

    Deb

  53. Sherala says

    What a gorgeous salad! I’ve been making lots of your recipes recently and I can’t wait to make this one. The chimichurri looks so good–oil-free, yet filled with good fats? Outstanding! Thank you, Dana.

  54. Sarah says

    My boyfriend is allergic to nuts so I often sub with seeds whenever you call for dry nuts or nut flours in recipes (as I’m also gluten free and vegan). The one I’m stuck on is making nut cheeses, would they work with sunflower seeds or pumpkin seeds? I love expanding my protein options and am realllly craving something cheese like :) Thanks again for all of your inspiring recipes and helping to show the world that eating healthy can be quick and tastey!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sarah! I haven’t tested them that way, but I’m guessing sunflower seeds or hemp seeds would be your best bet!

  55. Stephanie Greene says

    This chimichurri sauce is so good, I’m not even bothering to dream up something to put it on! Thank you SO much!!
    Stephanie

  56. Mina says

    I would love to make this chimichurri but I’m not a fan of avocados (I know, a vegan who doesn’t like avocados. I also don’t like mushrooms…..) Anyways, can I sub anything for the avocado, or just leave it out? I pretty much eat a bowl of green/grain/bean/veg every day and am always looking for new dressings/sauces.

    Thanks!
    Mina