Name: Roasted Vegetable Salad with Tahini Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 Tbs olive oil; 3 Tbs balsamic vinegar; 1 tsp garlic, crushed; 1/2 tsp cinnamon; 1/2 tsp cumin; Lemon Tahini Dressing

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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 for easy weeknight dinners or lunches.

I love versatile salads that can be a meal on their own. This roasted vegetable 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 is Vegan friendly.

What's so good about this salad?

It's delicious and a crowd-pleaser.....the vegetables and the chickpeas have a mild balsamic spiced glaze that gives the dish extra flavour.
The roasted vegetables make this salad healthy, filling and satisfying....
This salad is easily adaptable....use whatever vegetables you have on hand.
The ingredients fill up a large platter easily for entertaining a crowd and is simple enough to easily make more if required, simply add in more veggies!
This salad can make 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.

Close up of roasted vegetable salad on white serving dish.

Step by step instructions:

1. Preheat the oven to 180c/355f.

2. Prepare the vegetables. Peel, rinse and chop them and put aside.

Process shot of chopped vegetables on chopping board for roasted vegetable salad.

3. In a small bowl add the ingredients to make the balsamic glaze, mix with a fork or spoon until everything is combined.

Process shot of balsamic glaze in a bowl for roasted vegetable salad

4. On a large baking tray drizzle a small amount of olive oil. Place the chopped vegetables 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.

Process shot of vegetables and chickpeas on baking tray with rosemary on top.

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 to 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 my: 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 are simply trying to reduce the amount of meat you eat the chickpeas and the Lemon Tahini Dressing contain protein to help keep you full and satisfied.

How to make this recipe Paleo and Whole30 compliant:

Remove the chickpeas from this salad and enjoy as it is with the roasted vegetables, it will still be filling and tasty!
Look for good quality balsamic vinegar. Read the label and look out for additives such as “caramel colour” or sulphites.

Other salad recipes you might like:

Healthy Broccoli Salad (No Mayo)

Peanut-Miso Tempeh Salad Bowl

Beetroot, Avocado & Quinoa Salad with Spiced Walnuts & Mint

Sweet Potato & Feta Salad with Pomegranate & Pecans

Loaded Lentil Salad

I hope you enjoy this roasted vegetable salad! Please let me know how you got on in the comments below and leave a star rating, 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

Roasted Vegetable Salad with Tahini Dressing

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A delicious warm roasted vegetable salad with glazed vegetables, chickpeas topped off by a creamy lemon tahini dressing. This salad is gluten-free, dairy-free, Vegan & Vegetarian.

Ingredients

Salad

2 cups sweet potato, peeled and chopped
1.5 cups parsnip, peeled and sliced lengthways
½ 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

Glaze

4 Tbs olive oil
3 Tbs balsamic vinegar
1 tsp garlic, crushed
½ tsp cinnamon
½ tsp cumin

Dressing

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 roasted vegetable 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.

The nutritional information is calculated on a serving 8 people.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 320Total Fat 20gSaturated Fat 2.8gTrans Fat 0gUnsaturated Fat 16.2gCholesterol 0mgSodium 157mgCarbohydrates 31gNet Carbohydrates 23.7gFiber 7.3gSugar 9.2gProtein 7.1g

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.