Warm Autumn Salad with Oven-Roasted Vegetables & Tahini Dressing

balanced, nutrient-packed salad recipe

a warm autumn salad seen from above, with bright yellows and greens of the season
Goal muscle_definition
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 364
Protein 17 g
Fat 12 g
Ingredients …

6 Persons

You will need

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
Vegan Protein Neutral
Vegan Protein Neutral
100% plant-based protein
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

Warm Autumn Salad with Oven-Roasted Vegetables & Tahini Dressing

balanced, nutrient-packed salad recipe

By: Anne-Sophie Hoffman
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!


  • Preheat the oven to 180° C.
  • Line two baking trays with parchment paper.
  • Ingredients:
    1 head cauliflower, 1  sweet potato, 1  parsnip, 3  carrots
    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.
  • Spread the vegetables out over the two baking trays.
  • Ingredients:
    1 tbsp olive oil, 0.25 tsp paprika, 0.25 tsp garlic powder, 0.5 tso turmeric, 0.25 tsp curry powder, salt, pepper
    Mix the olive oil and spices together. Spread over the vegetables. Use your hands to make sure it gets distributed well, if you want.
  • Roast the vegetables at 180° C for 30-35 minutes.
  • Ingredients:
    300 g edamame
    Meanwhile, boil the edamame in salted water for 10 minutes, then drain.
  • Ingredients:
    3 tbsp tahini, 2 tbsp Vegan Protein Neutral, 3 tbsp lemon juice, 200 ml water, 2 cm ginger, 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, pepper, salt
    Put all the ingredients for the dressing into a bowl and puree briefly with a hand mixer. Set aside.
  • Ingredients:
    4  spring onions, 15 g parsley, 15 g cilantro
    Slice the spring onion into thin rings. Dice the herbs.
  • Ingredients:
    285 g chickpeas, 40 g cranberries
    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.
  • Ingredients:
    Top your autumn salad with toasted Protein Flakes to taste.
  • Enjoy!

Our Tip: Autumn Salad Toppings

Mix up the toppings for your salad however you like, whether it's wasabi peanuts, roasted onions, or a handful of toasted Protein Flakes.
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