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Roasted Vegetable Salad with Lemon Tahini Dressing

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.

 

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 Roasted Vegetable 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.

Birdseye view of roasted vegetable salad on a platter

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.

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.

Balsamic glaze in a bowl for roasted vegetable salad

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.

Roasted vegetables on baking tray for roasted vegetable salad.

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.

Close up of Roasted Vegetable Salad

What can I serve with this Roasted Vegetable Salad?

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)

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 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

Roasted Vegetable Salad with Tahini Dressing

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 RecipeSave Recipe

5 based on 10 review(s)

Ingredients

    Salad
  • 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
  • Glaze
  • 4 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1 tsp garlic, crushed
  • 1/2 tsp cinnamon
  • 1/2 tsp cummin
  • Dressing
  • Lemon Tahini Dressing

Instructions

  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 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.

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.

Tags

Courses
Salad
Cooking
Roasting
Diet
Vegan
Vegetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
treenut free
mustard free

Nutrition

Calories

194 cal

Fat

8 g

Carbs

27 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
90
https://lovefoodnourish.com/roasted-vegetable-salad-with-lemon-tahini-dressing/

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