Roasted Vegetable Salad
This delicious, healthy roasted vegetable salad is made with sweet potato, cauliflower, and Brussels sprouts, which are not only tasty but also packed with nutrients. These vegetables are roasted to perfection, giving them a unique flavor and texture. The salad is then topped with red onions and crunchy toppings, adding an extra layer of texture and taste to the dish. The creamy tahini dressing is the perfect finishing touch to this salad. If you aren’t a fan of Brussels sprouts, you can easily swap them for broccoli.
Servings: 2
Ingredients
- 1 sweet potato peeled and cubed
- 10 oz / 280 g cauliflower florets
- 3.5 oz / 100 g Brussels sprouts
- 1 bunch of kale stems removed, finely chopped
- 1 red onion thinly sliced
- juice of 1/2 lemon or 1 tbsp vinegar
- 1/2 cup cashew nuts
- 1/2 cup pumpkin seeds
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp extra virgin olive oil
For the dressing:
- 1/4 cup sunflower seeds
- juice of 1/2 lime
- 1/4 cup nutritional yeast
- 1/8 cup tamari or soy sauce
- 1/8 cup apple cider vinegar
- 1/2 cup water
- 1 clove garlic optional
- 1 inch / 2.5 cm ginger peeled
- 1 tsp toasted sesame oil
- 1/4 cup tahini
Instructions
- Begin by massaging the sliced onion with salt and lemon juice or vinegar. Let it sit until it is ready to serve.
- Now prep your veggies: Remove the outer leaves of the Brussels sprouts and cut them in half. On a baking tray, arrange sweet potatoes, cauliflower, and Brussels sprouts. Drizzle with olive oil, and season with salt and pepper.
- Roast in the oven at 395 degrees F / 200 C until the veggies are fully done.
- Massage the kale with olive oil until it softens. For the dressing, blend all the ingredients in a small blender. If you find it too thick, add a bit more water. If too thin, add a bit more tahini. It always depends on the consistency of your tahini.
- In a large bowl, arrange the kale on the bottom. Top with all the roasted veggies: sweet potato, cauliflower, and Brussels sprouts.
- Garnish with the red onion, cashews, and pumpkin seeds. Coat well with the tahini dressing and enjoy!