Simple Roasted Vegetable and Rocket Salad with Tahini Dressing

Bodsylicious Blog, Dairy-Free, Gluten-Free, Nut-Free, Paleo Friendly, Recipe, Vegan Leave a Comment

Hailing from the UK, with a background in ballet, Kate, maker of this Simple Roasted Vegetable and Rocket Salad with Tahini Dressing is a lover of all things health and fitness. She is passionate about the body and finding ways to nourish and strengthen it so it functions at its optimum. We share the same philosophy as Kate–you should not have to give up taste because you’re eating healthily or following a special-diet. We can’t wait to share more of Kate’s deliciousness with you! Oh and for those of you in the US wondering what “rocket” is, it’s arugula!

Find out more about Kate by reading her profile and make sure to follow her on Instagram: @bodsylicious

 

 

Simple Roasted Vegetable and Rocket Salad with Tahini Dressing
Simple Roasted Vegetable and Rocket Salad with Tahini Dressing
Votes: 1
Rating: 5
Rate this recipe!
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Roasted vegetable salad with a creamy tahini dressing, easy to prepare and seriously delicious. Healthy eating never tasted so good! The salad will serve 6 people as a side-dish and 2-3 as a main dish.
Simple Roasted Vegetable and Rocket Salad with Tahini Dressing
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Roasted vegetable salad with a creamy tahini dressing, easy to prepare and seriously delicious. Healthy eating never tasted so good! The salad will serve 6 people as a side-dish and 2-3 as a main dish.
Servings Prep Time Cook Time
6people 10minutes 30 minutes
Servings Prep Time
6people 10minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  2. If you’re using butternut squash remove the skin and chop into cubes discarding the seeds. If you’re using onion squash, cut in half, scoop out the seeds and chop into cubes, you don’t need to remove the skin.
  3. Wash the beetroot thoroughly and chop into quarters, then cut each quarter in half again. You want all the vegetables to be roughly the same size.
  4. Remove the skin from the onions and cut into quarters trying to keep the layers together..
  5. Place all vegetables in a bowl and mix with the olive oil, cumin and salt and pepper.
  6. Place the beetroot on a baking tray, leaving the other vegetables in the bowl for now and spread into one layer and place in the oven for 15 minutes. Once the 15 minutes is up add the rest of the vegetables to the tray and return to the oven for another 15 to 20 minutes. The vegetables are cooked when they are soft when you insert a butter knife into them. You want them to be soft enough to eat but not so soft that they fall apart.
  7. While the vegetables are in the oven make the dressing. Simply place all the ingredients in a jar and shake until well blended. If the dressing is too thick add the tablespoon of water, add salt and pepper to taste.
  8. Once the vegetables are cooked take them out of the oven and allow to cool for 10 minutes.
  9. Meanwhile wash and dry the rocket and place in a salad bowl or large platter. Top with the roasted vegetables and tahini dressing and enjoy!
  10. *omit honey for vegan friendly
  11. This is a fantastic healthy recipe which you can vary depending on what’s in season. It’s a great accompaniment to meat or fish or even on its own for lunch. If I want to make it more filling I add some avocado, pine nuts or feta cheese.
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Recipe Notes

This is a fantastic healthy recipe which you can vary depending on what’s in season. It’s a great accompaniment to meat or fish or even on its own for lunch. If I want to make it more filling I add some avocado, pine nuts or feta cheese.

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BodsyliciousSimple Roasted Vegetable and Rocket Salad with Tahini Dressing

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