Roasted Vegetable + Quinoa Salad
with Lemon Tahini
These roasted vegetables – the best ones, cauliflower, broccoli, butternut squash and red onion – will make your mouth water. You will crave them. Promise.
Coated with garlic and onion powder, oregano, salt, pepper and lots of olive oil. Then charred in a hot oven. Whoa, these are good.
Pair them with chickpeas, quinoa, fresh parsley, sharp cheddar cheese and this tangy lemon tahini dressing. Gosh, it’s good one.
I used kale as the main green but arugula would be amazing or simple mixed greens too.
Roasting is the most important part.
Roasting vegetables seals their natural flavors, nutrients and texture all in one. Plus the bonus of added color – let’s high five for all the charred pieces. Red onions charred are unbelievable. Like candy, I tell you.
The flavors are really unreal when roasted. I highly recommend. The chickpeas and quinoa add balance to the texture of everything. Creamy and nutty – just want it needs.
A moment for the dressing.
All the combinations of powerhouse spices and ingredients make this dressing a knockout. It’s dip worthy (oh, sweet potato fries would be so good with this).
You need a flavorful dressing that brings all the flavors of everything else together…while, having flavor itself. Yes, a simple balsamic vinegrette would be amazing too but the tahini, smoked paprika, garlic and lemon. Whoa. It’s good.
More recipes with tahini.
Roasted Vegetable + Quinoa Salad with Lemon Tahini
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Vegetarian
Description
Perfectly roasted vegetables with all the herbs, textures + the best tahini dressing.
Ingredients
- 2 cups diced butternut squash
- 1/2 head of medium cauliflower floret, cut into small bite sized pieces
- 1/2 head of medium broccoli floret, cut into small bite sized pieces
- 1/2 medium red onion, sliced
- 1/4 cup olive oil, plus 1 teaspoon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon each salt and pepper
- 1 can chickpeas, drained
- 1 cup cooked quinoa
- 1 bunch kale, stems removed and chopped roughly into small pieces
- 1 small bunch parsley, roughly chopped or torn apart
- 1/4 cup sharp cheddar cheese, broken into small pieces
Lemon Tahini Dressing
- 1/3 cup tahini (mixed)
- 3 tablespoons lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 1 tablespoon real maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- pinch of each salt + pepper, plus more to taste
- 1–2 tablespoons hot water (if needed)
Mix all the ingredients together in a blender until smooth. Add in more hot water to get the consistently you desire. Store in a glass jar in your refrigerator. It will become more thick, so just add a little bit of hot water and shake/stir to combine.
Instructions
- Preheat your oven to 425 F. On a baking sheet tray combine the butter squash cauliflower, broccoli and red onion. Toss with the 1/4 cup olive oil, cumin, smoked paprika, garlic powder, onion powder, salt and pepper.
- Roast in the oven for 10 minutes. Toss the vegetables around and roast for 6 more minutes. Remove when the vegetables are cooked through and charred. Add the chickpeas and quinoa to the pan and toss to combine everything evenly together.
- Add the chopped kale to a salad bowl. Drizzle 1 teaspoon olive oil on top with a pinch of each salt and pepper. Using your hands, massage the oil into the kale for 20 seconds. Place the parsley in the bowl with the kale.
- To assemble the salad, spoon the roasted vegetable mixture on top of the greens. Add in the cheddar cheese. Drizzle about 1/2 of the dressing on top and serve.
Notes
Since it’s hard to measure cauliflower, broccoli and butternut squash – I would estimate about 2 cups (heaping) of each once they are cut up.
- Prep Time: 5
- Cook Time: 15
- Category: salad
- Method: oven
- Cuisine: vegetarian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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