Roasted Carrot & Parsnip Salad [vegan]

This delicious roasted carrot and parsnip salad is tossed in a rich and creamy tahini dressing. Best eaten warm or at room temperature, this dish is perfect for lunch or a light dinner.

This delicious roasted carrot and parsnip salad is tossed in a rich and creamy tahini dressing. Best eaten warm or at room temperature, this dish is perfect for lunch or a light dinner.

This recipe is so simple. First, the vegetables are roasted in the oven with some olive oil, then mixed with a can of butter beans (for extra plant-based proteins) and tahini dressing. You can prepare the tahini dressing while the carrots and parsnip are in the oven. Make sure you adjust the seasoning and thickness of the dressing to suit your own taste.

If you prefer a non-vegan option, you can substitute the dairy-free yoghurt with some conventional yoghurt and the maple syrup with honey.

I like to serve this roasted carrot and parsnip salad with plenty of freshly chopped coriander (you can substitute with fresh parsley) and a handful of pumpkin seeds on top.

This was one of the two dishes we had on repeat during the first lockdown, so I am very glad that I finally get to share it with you. The other is my Carrot Top Pesto which brightened up our pasta dishes.

Roasted Carrot & Parsnip Salad [vegan]

This delicious roasted carrot and parsnip salad is tossed in a rich and creamy tahini dressing. Best eaten warm or at room temperature, this dish is perfect for lunch or a light dinner.

4.50 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Salads

Cuisine English

Servings 4 people

Calories 276 kcal

Equipment

oven tray

bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 400 g carrots
• 400 g parsnips
• olive oil
• 400 g can butter beans

FOR THE TAHINI DRESSING:

• 2 Tbsp tahini
• 100 g dairy-free yoghurt
• 1 garlic clove grated
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 4-5 Tbsp lemon juice
• 3-5 Tbsp water
• 3-4 tsp maple syrup
• 1/2 tsp salt

TO SERVE:

• fresh coriander
• handful of pumpkin seeds

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Instructions

 

• Preheat oven to 200C/fan 180C/gas 6.
• Peel carrots and parsnips and cut into 5cm [2 inches] long thin sticks.
• Spread carrots and parsnip on two separate baking tray. Drizzle with some olive oil. Cook for 30-35mins until cooked. Tossed from time to time so the vegetables do not burn.
• In the meantime make the tahini dressing by mixing together tahini, yoghurt, garlic, ground cumin, ground coriander, lemon juice, water, maple syrup and salt. Adjust seasoning and thickness to suit your own taste.
• Once the vegetables are cooked, remove any excess olive oil. Add drained butter beans to the vegetables. Toss the vegetables and beans in the tahini dressing with a generous amount of chopped coriander leaves and a handful of pumpkin seeds. Serve straight away.

Nutrition

Calories: 276kcalCarbohydrates: 50gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 726mgPotassium: 1027mgFiber: 13gSugar: 14gVitamin A: 16740IUVitamin C: 30mgCalcium: 144mgIron: 3mg

Find this recipe online:

Roasted Carrot & Parsnip Salad [vegan]

https://theflexitarian.co.uk/recipe-items/roasted-carrot-parsnip-salad-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Other things you might like

• Curried Parsnip Soup
• Sweet Potato & Parsnip Curry [vegan]
• Roasted Parsnip and Orange Salad [vegan] [gluten free]
• Curried Leek & Parsnip Soup [vegan] [gluten free]
• Carrot & Parsnip Miso Soup [vegan] [gluten free]