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Vegan Salad with Roasted Veggies and Tahini Dressing

Vegan Salad with Roasted Veggies


  • Author: Nele Liivlaid
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Here’s an easy vegan salad with well-known ingredients that require minimum cooking skills. Roasted veggies are deliciously juicy and flavourful while Tahini-Chickpea Dressing adds this perfect richness to your lunch or dinner bowl.


Ingredients

Scale
  • 2 medium eggplants
  • 1 summer squash
  • 1 big carrot
  • 1 small fennel
  • 100g (3.5oz) of raw red cabbage, chopped or cut into fine shreds
  • Himalayan salt, black pepper, thyme, rosemary and oregano to sprinkle
  • 400g (14oz) lettuce or mixed greens

Instructions

  1. First, cut your eggplants and summer squash into thicker slices. Slice the carrot and fennel as well and place them on a baking sheet lined with parchment paper. Sprinkle some Himalayan salt onto eggplants and let sit for 15-30 minutes until you see water drops on their surface.
  2. Next, sprinkle all veggies with some dried rosemary, thyme, oregano and black pepper and bake at 200°C (390°F) for 35-40 minutes until you see that the eggplants are well wilted.
  3. While the veggies are roasting, prepare Chickpea-Tahini Dressing.
  4. Combine your salads by placing lettuce and raw cabbage into the bowl and topping it with roasted veggies.
  5. Finally, top the salad with dressing.

Notes

One serving has 10.9 GL points.

  • Method: Roasting

Nutrition

  • Serving Size: one serving
  • Calories: 255 kcal
  • Fat: 8.92g
  • Carbohydrates: 36.7g
  • Fiber: 14.9g
  • Protein: 14.3g

Keywords: vegan salad, roasted veggies

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