Roasted Autumn Vegetable Salad with Turmeric Tahini Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This roasted autumn vegetable salad with turmeric tahini dressing is the perfect fall meal or vegetarian and vegan salad for Thanksgiving.
Ingredients
For the Salad:
  • ½ small winter squash or pumpkin, skin removed and cubed
  • ½ purple cauliflower (*you can also substitute white cauliflower), chopped in small florets
  • ½ green cauliflower, chopped in small florets (*you can also substitute white cauliflower)
  • 1 cup (170g) quinoa, cooked
  • 1 tablespoon extra virgin olive oil
  • ½ Tropea onion (or other sweet onion), diced
  • 4 kale leaves, stem removed and finely chopped
  • One 15oz chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
  • ¼ cup chopped Italian flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1 teaspoon chia seeds (optional)
  • 1 teaspoon sesame seeds (optional)
For the dressing: 
  • 1 roasted garlic clove (*click on the link to see instructions. You can also use one fresh garlic clove, minced) 
  • ¼ cup (70g) tahini
  • 2 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 teaspoon turmeric powder
  • 2-3 dashes of hot paprika
  • 6 tablespoons hot water
Instructions
For the salad:
  1. Preheat oven to 400°F (200°C).
  2. In one or more large baking sheets line the squash or pumpkin cubes and cauliflower
  3. florets in a single layer. Drizzle with extra virgin olive oil and sprinkle some unrefined sea
  4. salt and freshly ground black pepper on top; mix with your hands. Bake for 20 minutes. 
  5. In the meantime add the extra virgin olive oil to a large skillet. Add the onion and cook
  6. over medium heat for a few minutes until translucent. Add the chopped kale and
  7. cook until wilted. In a second skillet, add the chickpeas, salt and freshly ground black
  8. pepper; cook until slightly golden and toasted. 
  9. Add the two mixtures to a large bowl, stir in the cooked quinoa. When the roasted
  10. veggies are done stir them in as well.
For the dressing: 
  1.  Add one roasted garlic clove or one minced fresh garlic clove to a small bowl. Add the 
  2. tahini paste, lemon juice, salt, freshly ground pepper, turmeric, paprika and hot
  3. water. Stir well. If the dressing is too thick continue to add hot water by the
  4. tablespoon until reaching a creamy consistency.
  5. Mix the dressing with the salad and serve warm or refrigerate and serve cold. Buon appetito! 
  6. Inspired by Dolly and Oatmeal
Recipe by Italicana Kitchen at https://italicanakitchen.com/roasted-autumn-vegetable-salad-turmeric-tahini-dressing/