This roasted vegetable salad with glazed vegetables, chickpeas and a creamy dairy free lemon tahini dressing is filling, delicious and healthy! This is an easy to make salad that is perfect for entertaining or make a big batch and enjoy easy weeknight dinners or lunches.
(This was originally published September 2019)
I love versatile salads that can be a meal on their own. This salad is one of my go to dishes when entertaining. You can use whatever vegetables you have on hand, it is filling, impressive enough to serve to guests…… and caters for vegetarians and vegans.
This salad salad ticks all the boxes as it is……
- Delicious…..the vegetables and the chickpeas have a mild balsamic spiced glaze that gives the dish extra flavour.
- Extremely filling and satisfying….
- Healthy……
- Easily adaptable….use whatever veggies you have on hand.
- Fills up a large platter easily for entertaining a crowd and is simple enough to easily make more if required, simply add in more veggies!
- It makes an easy side dish that goes with a variety of different mains.
- Chickpeas are not for everyone, so if you don’t like them or can’t tolerate them then this salad still works well without them.
How to make this Roasted Vegetable Salad….
1. Preheat the oven to 180c/355f.
2. Prepare the vegetables. Peel, rinse and chop them and put aside.
3. In a small bowl add the ingredients to make the balsamic glaze, mix with a fork or spoon until everything is combined.
4. On a large baking tray drizzle a small amount of olive oil. Place the vegetable and chickpeas on the tray. If using beetroot I like to keep it in its own corner for the first part of cooking at least so the juice doesn’t run on to everything else.
5. Drizzle the glaze over the vegetables as evenly as you can, gently turn them if needed to ensure that the vegetables are coated as much as possible.
6. Roughly break up the rosemary and place over the arranged vegetables and chickpeas, add some salt and pepper.
7. Bake for 25 minutes, then turn the vegetables and bake for another 15-20 minutes until done.
8. Rinse the baby spinach leaves and pat dry, evenly lay out on a platter.
9. Place the roasted vegetables and chickpeas over the spinach leaves.
10. Dress with a drizzle of my lemon tahini dressing over the vegetables. If you don’t wish to use this then a drizzle of olive oil will also work well.
11. Serve immediately. I prefer to eat this salad warm but it does make for tasty cold leftovers too.
What should I serve with this salad?
- This salad goes well with roasted meat of any kind such as lamb, chicken or beef.
- This is a great salad to serve at a potluck dinner or BBQ and is versatile enough to be served with other salads or side dishes such as: Sweet Potato and Feta Salad with Pomegranate and Pecans, Loaded Lentil Salad, Roasted Pumpkin, Chickpea and Sundried Tomato Salad.
- If you are Vegetarian, Vegan or simply trying to reduce the amount of meat you eat the chickpeas and the Lemon Tahini Dressing give this dish a dose of protein and fat meaning you can enjoy this as a stand alone meal and will not go hungry….
How to make this salad Paleo and Whole30 compliant:
- Remove the chickpeas from this salad.
- Look for a good quality balsamic vinegar. Read the label and look out for additives such as “caramel colour” or sulphites.
Other recipes you might like:
Healthy Broccoli Salad (No Mayo)
Beetroot, Avocado & Quinoa Salad with Spiced Walnuts & Mint
Sweet Potato & Feta Salad with Pomegranate & Pecans
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Hope
Serves 8
Hope Pearce
A delicious warm roasted vegetable salad with glazed vegetables, chickpeas and a lemon tahini dressing.
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save Recipe5 based on 10 review(s)
Ingredients
- 2 cups sweet potato, peeled and chopped
- 1.5 cups parsnip, peeled and sliced lengthways
- 1/2 cup carrot, peeled and chopped
- 2 cups cauliflower florets, chopped
- 2 cups beetroot, peeled and chopped
- 4 cups baby spinach leaves.
- 1.5 cups cooked chickpeas or 1 can (400gm) of chickpeas, drained*optional
- 4 rosemary sprigs
- salt and pepper to taste
- 4 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp garlic, crushed
- 1/2 tsp cinnamon
- 1/2 tsp cummin
- Lemon Tahini Dressing
Instructions
- Preheat the oven to 180c/355F.
- Prepare the vegetables. Peel, rinse and chop them and put aside.
- In a small bowl add the ingredients to make the balsamic glaze, mix with a fork or spoon until everything is combined.
- On a large baking tray drizzle a small amount of olive oil. Place the vegetable and chickpeas on the tray. If using beetroot I like to keep it in its own corner for the first part of cooking at least so the juice doesn't run on to everything else.
- Drizzle the glaze over the vegetables as evenly as you can, gently turn them if needed to ensure that the vegetables are coated as much as possible.
- Roughly break up the rosemary and place over the arranged vegetables and chickpeas, add some salt and pepper.
- Bake for 25 minutes, then turn the vegetables and bake for another 15-20 minutes until done.
- Rinse the baby spinach leaves and pat dry, evenly lay out on a platter.
- Place the roasted vegetables and chickpeas over the spinach leaves.
- Dress with a drizzle of Lemon Tahini Dressing over the vegetables.If you don't wish to use this then a drizzle of olive oil will also work well.
- Serve immediately. I prefer to eat this salad warm but it does make for tasty cold leftovers too.
Notes
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements. The nutritional information above is calculated for the salad only and does not include the lemon tahini dressing. This salad should serve 8 as a side or 10-12 as part of feast or potluck dinner. It will serve 4-6 as a main dish.
Calories
Fat
Carbs
Protein
