Roasted Vegetable Salad with Tahini Dressing
This is a dreamy salad using roasted vegetables with smoked paprika, which are then gently placed on a bed of fresh rocket and sprinkled with cubes of salty feta, sweet pomegranate seeds and crunchy mixed seeds.
Are you someone, like me, who just loves a salad packed with a little bit of this and a little bit of that? This is a showstopping salad that you can eat warm with your family or with a crowd, or whizz the ingredients together quickly from leftovers in the fridge.
Tahini is one of those star ingredients that elevates anything you put it with. Creamy and deeply savoury with a slightly salty, nutty taste (even though it’s made from sesame seeds), the tahini dressing in this recipe gives the roasted butternut squash and cauliflower a fabulous flavour boost.
This salad can easily be made dairy-free (see notes below).
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Roasted Vegetable Salad with Tahini Dressing
Ingredients
- 1 Butternut Squash (small)
- 1 Cauliflower (small)
- 2 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 120 g Rocket
- 200 g Feta
- 2 tbsp Pomegranate Seeds
- 4 tsp Mixed Seeds
Tahini Dressing
- 50 ml Tahini
- 1 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tsp Maple Syrup
- 125 ml Water
Instructions
- Pre-heat the oven to 180°C (fan). Peel, deseed and chop the butternut squash into rough cube shapes. Cut the cauliflower into florets. Put the prepared vegetables into a roasting tin and toss with the olive oil, smoked paprika, salt and pepper. Roast for 30-35 minutes, until cooked through.
- Meanwhile, put the tahini, olive oil, apple cider vinegar, maple syrup and water into a mixing bowl. Whisk well to combine, then season with salt and pepper to taste. Cut the feta into cubes.
- When ready to serve, divide the rocket between bowls. Top with the roasted vegetables, cubed feta, pomegranate seeds and mixed seeds. Drizzle with the dressing and serve!
Notes
- You can use a variety of vegetables for this recipe – beetroot and courgette, parsnip, celeriac, carrots and potatoes. The roasted vegetables will keep well in the fridge for 48 hours. Combine all the other ingredients with the roasted vegetables when you are ready to eat it, so that it is fresh and crisp.
- To make this dairy-free swap the feta cheese for firm tofu (which you could cut into cubes and roast with the vegetables).
Lovely recipe but I’m not sure about the water in the dressing? It makes it very thin and a bit strange for a salad dressing?!
Without the water it is too thick and gloopy – you can use a little Greek yoghurt or some sesame oil if you prefer to keep it thin enough to coat the salad but still nice and creamy.