Roast Vegetable Salad with Parsley Dressing

Ok, this is one of my FAVOURITE meals of ALL time! I don't know why I haven't published it on Veggieful sooner. It is one of those meals that I make often due to always having the ingredients in my fridge and pantry. The great thing about this salad is that it is so wholesome, delicious and really easy to make! I love warm salads and will continue to make them forever as it just lifts your average salad and can make it into a main meal! I will make this for Jerome and I for dinner without anything else... it is yummy and filling enough to eat on its own. I highly recommend you try this if you feel like a unique delicious salad or even as a yummy side dish for Christmas day!! Christmas is nearly here and I have not yet purchased ANY presents. Have you? I am thinking of going for a common theme for family presents this year... I am thinking vegan skin products, makeup and body products as well as some cute little housey things! Soon, I will be publishing a vegan guide to Christmas so keep checking back! Have a nice holiday :)

serves: 3 -4

Roast:
   2 cups white potato chopped into bite-sized pieces (2 medium white potatoes)
   1 cup sweet potato chopped into bite-sized pieces (1 regular sweet potato)
   2 ½ cups cauliflower chopped into bite-sized pieces (1/2 small cauliflower)
   1 ½ cups broccoli florets chopped into bite-sized pieces (1 large tree)
   1 cup carrot chopped into bite-sized pieces (2 regular carrots)
   1 cup grey pumpkin chopped into bite-sized pieces
   spray oil
   a good pinch of freshly cracked black pepper
   a good pinch of sea salt

Salad:
   1/3 cup thinly sliced red onion
   2 big handfuls baby spinach

Dressing: (makes 1 cup)
   2 cups tightly packed curly parsley
   2 tablespoons capers
   2 garlic cloves
   a good pinch of sea salt
   a good pinch of freshly cracked black pepper
   1 teaspoon dijon mustard
   1 teaspoon brown sugar
   3 tablespoons olive oil
   4 tablespoons lemon juice

1. Preheat oven to 200 degrees celcius and oil a baking tray or line it with baking paper and set it aside.
2. Make the roast: Place the chopped vegetables in an even layer on the baking tray and spray or drizzle with oil. Bake in the oven for 1 hour or so until browned and caramelised.
3. Make the dressing: Add all dressing ingredients to a processor and blend until combined and is thin enough to coat the veggies. Taste it and season with more salt if it needs extra saltiness. Add more lemon juice if it needs more acidity. Set aside.
4. Make the salad: Add the onion and baby spinach to a mixing bowl.
5. Add the hot vegetables to the mixing bowl and pour the dressing over the vegetables.
6. Toss to combine.
7. Serve hot!

• To save time, I sometimes chop up all of the vegetables in the morning and have them in the fridge ready to bake at night. Saves a lot of prep time if you are in a rush or get home late.