Warm Autumn Salad with Oven-Roasted Vegetables & Tahini Dressing

balanced, nutrient-packed salad recipe
icon 40 min
Lauwarmer Wintersalat ©foodspring

How do we like our plate best? When it’s chock full of colorful veg and served with a creamy, dreamy dressing. If we’ve got your mouth watering too, you can’t miss our warm autumn salad. It’s super easy to make and brings together the brightest seasonal vegetables in one plate (or bowl). The tahini dressing and the dried cranberries make our warm salad one not to be missed. The best part? The dressing gets an extra dose of protein to pack that extra punch onto the vegetables. We can’t get enough!

Ingredients

6 Persons

For the salad:

  • 1 head
    cauliflower, medium
  • 2
    sweet potatoes, medium
  • 1
    parsnip
  • 3
    carrots, medium
  • 300 g
    edamame
  • 285 g
    chickpeas
  • 1 tbsp
    olive oil
  • 0.5 tsp
    paprika
  • 0.25 tsp
    garlic powder
  • 1 tsp
    turmeric
  • 0.5 tsp
    curry powder

For the dressing:

  • 3 tbsp
    tahini (sesame paste)
  • 2 tbsp
    Vegan Protein Neutral
  • 3 tbsp
    lemon juice
  • 200 ml
    water
  • 2 cm
    ginger, diced
  • 1 tbsp
    olive oil
  • 1 tbsp
    soy sauce
  • 1 tsp
    maple syrup
  • 0.25 tsp
    cayenne pepper
  • 0.5 tsp
    curry powder
  • 1 tsp
    turmeric

You’ll also need:

  • 4
    spring onions
  • 15 g
    fresh parsley
  • 15 g
    fresh cilantro (coriander leaves)
  • 40 g
    dried cranberries
  • optional topping
    Protein Flakes

Preparation

  • 1

    Preheat the oven to 180° C.

  • 2

    Line two baking trays with parchment paper.

  • 3

    Cut the cauliflower into small florets. Peel and dice the sweet potato and parsnip (and carrot if desired); cut them all into 2-3cm cubes.

  • 4

    Spread the vegetables out over the two baking trays.

  • 5

    Mix the olive oil and spices together. Spread over the vegetables. Use your hands to make sure it gets distributed well, if you want.

  • 6

    Roast the vegetables at 180° C for 30-35 minutes.

  • 7

    Meanwhile, boil the edamame in salted water for 10 minutes, then drain.

  • 8

    Put all the ingredients for the dressing into a bowl and puree briefly with a hand mixer. Set aside.

  • 9

    Slice the spring onion into thin rings. Dice the herbs.

  • 10

    Put half of the roasted vegetables into a large serving bowl. Top with a layer of herbs, cranberries, edamame, and chickpeas. Then spread the remaining vegetables on top, and top them with the rest of the herbs and cranberries. Finally, drizzle the vinaigrette on top of your warm autumn salad. Mix gently.

  • 11

    Top your autumn salad with toasted Protein Flakes to taste.

  • 1
    Enjoy!
Free Body Check
Want to improve your nutrition? Our Body Check will help!
  • Personal BMI Calculation
  • Helpful nutrition advice
  • Products to help hit your goal
Get started

Read more about

Product Suggestions

Total price incl. VAT,
plus shipping costsShipping is free for orders over £50.00. Up to £50.00 we charge £3.90 for shipping and handling

Recipe Overview

Goal
muscle_definition
Total time
40 min
Difficulty
easy

Nutritional value, per portion

Protein
17g
Carbs
17g
Fat
12g
Calories
364 kcal