clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Salad with Roasted Veggies and Tahini Dressing

Vegan Salad with Roasted Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Nele Liivlaid
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


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.


  • 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


  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.


One serving has 10.9 GL points.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Roasting


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

FREE 85-page E-BOOK

Guide to Transitioning to Healthy Whole Food Diet


Join Nutriplanet Family!

Learn the secrets of sustained lifestyle change for weight loss, better health and happiness in my new 85-page Practical Guide to Transitioning to Healthy Whole Food Diet including a full day’s meal plan.