Roasted Vegetable Salad with Magic Green Sauce

I give this a 10 out of 10, the vegetable were crunchy and flavorful and so so yummy…the green magic sauce is to die for, so yummy and just everything you want spicy sweet jammed full of flavor. I personal LOVE CILANTRO so maybe that’s why, anyways I’ve made it before and preparing to make it again!!

Very tasty and easy to make I made it without red cabbage and cilantro. I couldn’t get sauce to become a sauce it was very lumpy perhaps it’s my food processor. Nice and colourful.

This was delicious! I was in need of some veggies big time and this perfect. The green sauce is AMAZING too! I’ve been using it other things too, paninis, a dipping sauce, over chicken, yummmmm. Thank you!

Phenomenal recipe!! I didn’t make the cheese, but the green sauce was great. It was difficult to coat everything with the curry sauce before baking it, so I drizzled it over the top and it still had a really robust flavor. I put l everything over mixed greens. Thanks for posting this recipe :)

Made this tonight and it was delicious! Hubs wants to put the chimichurry on everything now. I made the “cheese” but honestly it didn’t even need it. It was so good with just the sauce. Highly recommend!

This salad is absolutely delicious! I didn’t have all of the ingredients for the green sauce so I used basil instead of flat leaf parsley, balsamic vinaigrette instead of lime and maple syrup and omitted the jalapeno. Even with these swaps it was incredible. I definitely recommend making this even if you don’t have all of the ingredients.

This is *amazing*!!! I used whatever vegetables I had (peppers, mushrooms, sweet potatoes). I was hesitant to make the sauce but I happened to have all the ingredients so I made it…best decision ever! It is one of the most delicious sauces I’ve ever had and I’m sure it will be an excellent addition to many different meals. Thank you so much for this recipe- this is definitely going on our regular rotation and I think it’ll be great for meal preps too.

We made this tonight and modified slightly based on our on-hand ingredients. Added mushrooms and pearl onions, didn’t use broccolini or cabbage. We also added toasted pine nuts. It was soooo delicious and the chimichurri stole the show! Thanks for a great recipe!

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.

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.

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 :)

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.

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

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!!

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

Amazing salad. Very filling as well !

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!

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!

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!

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.

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!

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!

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

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.

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

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.

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!

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

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!

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!

Very yummy! So bright and hearty. It’s my favorite roasted veggie dish, so far!

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.

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

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!

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!

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+.

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

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

Delicious but took me 3 hours! There is no way you could make this in a half hour.

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.

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!

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

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

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

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.

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.

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

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.

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.

The chimichurri looks so good and was amazing! Outstanding job, Dana!

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

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

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 :)

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.

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!

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