Warm Autumn Salad with Oven-Roasted Vegetables & Tahini Dressing

Name: Warm Autumn Salad with Oven-Roasted Vegetables & Tahini Dressing
Total time: 40 min
Ingredients: cauliflower, medium; sweet potatoes, medium; parsnip; carrots, medium; edamame; chickpeas; olive oil; paprika; garlic powder; turmeric; curry powder; tahini (sesame paste); Vegan Protein Neutral; lemon juice; water; ginger, diced; olive oil; soy sauce; maple syrup; cayenne pepper; curry powder; turmeric; spring onions; fresh parsley; fresh cilantro (coriander leaves); dried cranberries

balanced, nutrient-packed salad recipe

40 min

©foodspring

By Anne-Sophie Hoffman
September 22, 2021

Why trust us?

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!