Roasted Autumn Vegetable Salad with Turmeric Tahini Dressing
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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)
- 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
- Preheat oven to 400°F (200°C).
- In one or more large baking sheets line the squash or pumpkin cubes and cauliflower
- florets in a single layer. Drizzle with extra virgin olive oil and sprinkle some unrefined sea
- salt and freshly ground black pepper on top; mix with your hands. Bake for 20 minutes.
- In the meantime add the extra virgin olive oil to a large skillet. Add the onion and cook
- over medium heat for a few minutes until translucent. Add the chopped kale and
- cook until wilted. In a second skillet, add the chickpeas, salt and freshly ground black
- pepper; cook until slightly golden and toasted.
- Add the two mixtures to a large bowl, stir in the cooked quinoa. When the roasted
- veggies are done stir them in as well.
- Add one roasted garlic clove or one minced fresh garlic clove to a small bowl. Add the
- tahini paste, lemon juice, salt, freshly ground pepper, turmeric, paprika and hot
- water. Stir well. If the dressing is too thick continue to add hot water by the
- tablespoon until reaching a creamy consistency.
- Mix the dressing with the salad and serve warm or refrigerate and serve cold. Buon appetito!
- Inspired by Dolly and Oatmeal
Recipe by Italicana Kitchen at https://italicanakitchen.com/roasted-autumn-vegetable-salad-turmeric-tahini-dressing/
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