Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing

A super delicious salad with roasted vegetables, quinoa, lentils, kale & a creamy tahini dressing.

Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing

  1. 1 tbsp olive oil
  2. 1 butternut squash, (or 2 medium sweet potatoes) cubed
  3. 1 large head of cauliflower, cut into small florets
  4. 1 tsp ground cumin
  5. 1 tsp ground turmeric
  6. A pinch of salt and pepper, to taste
  7. 250g cooked quinoa*
  8. 250g cooked puy lentils*
  9. 150g kale, (chopped with stalks removed)
  10. 1 medium radicchio, (or 1/2 small red cabbage) chopped

Tahini & Garlic Dressing

  1. 4 tbsp tahini
  2. 1 tbsp balsamic vinegar
  3. 4 tbsp boiled water
  4. 1/2 tsp garlic powder
  5. (optional) 2 tbsp nutritional yeast
  6. (optional) 1 tsp miso paste

To make the salad
  • Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.
  • Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.
  • Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves. 
  • Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.