Roasted Potato Salad with Garlic Dill Dressing

Looking for a delicious, filling salad that’s perfect for chilly nights or snowy Sunday afternoons? You HAVE to try this out! It’s the only way I’ll eat salad. This salad is hearty, filling and packed flavour. The mix of warm veggies and crisp greens makes for the perfect satiating combo.


Roasted Potato Salad with Garlic Dill Dressing

  • Servings: 2
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This salad is hearty, filling and packed flavour.


    For the roasted veggies:
  • 3-4 white potatoes (average sized – double if your potatoes are small)
  • 4 carrots
  • 2 tbsp coconut oil (melted) or vegetable oil
  • 2 tbsp fresh rosemary (approx. 2 sprigs)
  • 1 tsp pink Himalayan sea salt
  • 1 tsp garlic powder
  • For the dressing*:
  • 1/2 cup hummus (either plain or garlic – I use this one)
  • 2 tbsp fresh dill**
  • 3 tbsp water
  • For serving:
  • A base of greens (as much or as little as you’d like – I always use spinach, but you can use any)
  • 1/4 cup vegan cheese (I use this one and I cube it!)


  1. Preheat your oven to 425°F.
  2. Wash your potatoes and peel your carrots. Dice your potatoes into small chunks. Cut your carrots into sticks. Pull the rosemary off the stem (it’ll be super bitter) and chop it finely.
  3. Place the chopped potatoes and carrots on a baking dish (depending on the size of your pan, you may need to use two – you want the veggies to be in a single layer and not overlapping).
  4. Drizzle the veggies with your oil of choice. Sprinkle with salt, garlic powder and the fresh rosemary.
  5. Bake your veggies for 35-45 minutes, flipping halfway. You want them to be fully cooked, crispy and delicious.
  6. During the last 15 minutes of baking, mix the hummus, dill and water. You can blend it in a small blender or whisk it together.
  7. Cube your vegan cheese and place your spinach on a plate or in a bowl.
  8. When the veggies are ready, place them on top of the spinach, garnish with vegan cheese and your hummus dressing, and enjoy!
  9. *This dressing is inspired by a hummus dressing by Minimalist Baker. **If you don’t eat fresh dill often enough, remove the dill from the stems, place in a freezer-safe container (I just use a large mason jar) and freeze! The dill stays fresh and fragrant for weeks, and doesn’t need to be defrosted when you want to use it #veganlifehack

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