Roasted vegetable salad with coconut, lime and chilli dressing

For a delicious gluten and dairy-free side dish, you can't go past this roasted vegetable salad recipe. With a creamy coconut, lime and chilli dressing, this one-tray salad just takes three easy steps to enjoy

By Jo Wilcox
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Roasted vegetable salad
  • 1 medium kumara, scrubbed and diced
  • 1/4 pumpkin, skin removed, diced
  • 1 parsnip, peeled and diced
  • 1 bunch baby carrots, scrubbed and trimmed, larger ones halved lengthwise
  • 1 red onion, diced
  • 2 tablespoon olive oil
  • sea salt
  • fresh herbs of your choice (this recipe used thyme; rosemary and sage would work well, too)
Coconut, lime and chilli dressing
  • 1/2 cup coconut yoghurt
  • 1/4 cup lime juice
  • 1 red chilli, deseeded and finely chopped
  • 6-8 mint leaves. finely shredded, plus extra whole leaves to garnish
  • 1 teaspoon runny honey


  • 1
    Preheat the oven to 180°C and line a large tray with baking paper. Toss all the vegetables with the oil, sea salt and fresh herbs and roast for 30-40 minutes until tender.
  • 2
    In a small jug, combine the yoghurt and lime juice and mix well. Add the chilli, shredded mint and honey, season with a pinch of sea salt, and stir again.
  • 3
    Arrange the roasted vegetables on a serving platter, drizzle over the dressing and garnish with fresh mint leaves.

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