Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing

1 tbsp olive oil

1 butternut squash (or 2 medium sweet potatoes), cubed

1 large head of cauliflower, cut into small florets

1 tsp ground cumin

1 tsp ground turmeric

A pinch of salt and pepper, to taste

250 g cooked quinoa

250 g cooked puy lentils

150 g kale (chopped with stalks removed)

1 medium radicchio (or 1/2 small red cabbage) chopped

Tahini & Garlic Dressing

4 tbsp tahini

1 tbsp balsamic vinegar

4 tbsp boiled water

0.50 tsp garlic powder

2 tbsp nutritional yeast (Optional)

1 tsp miso paste (Optional)

To make the salad:

Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray.

Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.

Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves.

Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.

To make the dressing:

1. Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.

2. Pour over the salad and use your hands to rub it into the leaves and mix it in well.

3. (optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein.

4. Serve and enjoy! Can be kept in a container in the fridge for up to three days.

Nutrition Facts

Serving Size 6 servings

Amount Per Serving
Calories 285

% Daily Value *
Total Carbohydrate 34g12%
Dietary Fiber 8g32%
Sugars 6g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing