Winter Harvest Salad with Tahini Dressing

Ingredients

• Balsamic vinegar

  1 tbsp or 16g

• Water

  Plain, clean water

  4 tbsp or 59g

• Garlic powder

  Spices

  ½ tsp or 2g

• Miso

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lentils

  Mature seeds, cooked, boiled, with salt

  1 ¼ cup or 248g

• Quinoa

  Uncooked

  1 cup or 170g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Radicchio

  Raw

  1 cup, shredded or 40g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Kale

  Raw

  2 cup, chopped or 134g

Directions

1. Preheat the oven to 350°F. Meanwhile, cook quinoa according to package directions.
2. Add olive oil to a large roasting tray. Add the squash and toss in the oil. Roast for 10 minutes, then add cauliflower, cumin, turmeric, salt, and pepper. Roast for an additional 20 minutes.
3. In a large bowl, combine cooked quinoa, lentils, kale, and radicchio.
4. Once the vegetables are roasted and slightly cooled, mix them into the salad.
5. In a separate bowl, whisk together tahini, balsamic vinegar, water, garlic powder, miso, and nutritional yeast until smooth. Adjust seasoning with salt and pepper.
6. Pour the dressing over the salad and mix well to coat all ingredients.
7. Serve immediately or store in a container in the fridge for up to three days.

Similar Foods

• Leafy Green and Vegetable Salad With Lemon-Tahini Dressing
• Veggie Bowl with Tahini Dressing
• Caesar Salad with Homemade Dressing
• Kale Salad with Lemon Dressing
• Arugula Salad with Grapefruit dressing
• Flank Steak Salad with Chimichurri Dressing