Nourishing Roasted Vegetable Salad with Tahini Dressing

Written By Monika Balejko

This hearty, nutrient-dense salad combines the warming comfort of roasted vegetables with fresh greens and a creamy tahini dressing. Perfect for meal prep or as a satisfying main course, it delivers plant-based protein, healthy fats, and a rainbow of vitamins and minerals.

Ingredients

For the Roasted Vegetables:

  • 450g small Brussels sprouts, trimmed and halved

  • 3 tablespoons olive oil, divided

  • 1/4 teaspoon hot paprika

  • Kosher salt and freshly ground black pepper

  • 2 medium sweet potatoes (225-250g each), cut lengthwise into 2.5cm wedges, then halved crosswise

  • 1 tablespoon pure maple syrup

  • 1 teaspoon sriracha sauce

For the Tahini Dressing:

  • 1/4 cup tahini, well stirred

  • 3 tablespoons fresh lemon juice, divided

  • 2-3 tablespoons water

  • 1/4 teaspoon salt

For the Salad Base:

  • 150g mixed baby spinach and rocket leaves

  • 1 1/2 cups cooked lentils (green or brown work well)

  • 60g fresh goat cheese, crumbled

  • 2 tablespoons sunflower seeds, toasted

  • 2 tablespoons pepitas (pumpkin seeds), toasted

Instructions

Step 1: Prepare the Roasted Vegetables

  1. Preheat your oven to 220°C (200°C fan-forced).

  2. On a large rimmed baking tray, toss Brussels sprouts with 1 tablespoon olive oil, hot paprika, and 1/4 teaspoon each of salt and pepper. Arrange cut-side down on the tray.

  3. On another rimmed baking tray, toss sweet potato wedges with 1 tablespoon olive oil and 1/4 teaspoon each of salt and pepper. Spread in an even layer.

  4. Place both trays in the oven. Roast until Brussels sprouts are golden brown and tender, about 15 minutes. Remove Brussels sprouts from oven but continue roasting sweet potatoes until tender, another 8-12 minutes.

Step 2: Make the Sauces

  1. In a small bowl, stir together maple syrup and sriracha sauce.

  2. In a medium bowl, whisk together tahini, 2 tablespoons lemon juice, 2 tablespoons water, and 1/4 teaspoon salt until smooth. If the dressing is too thick, gradually whisk in more water, 1/2 teaspoon at a time, until you reach a drizzling consistency.

Step 3: Glaze and Dress

  1. While Brussels sprouts are still hot, drizzle with the maple-sriracha mixture and toss to coat evenly.

  2. In a large serving bowl, toss the mixed greens with the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice.

Step 4: Assemble and Serve

Arrange the dressed greens on a large platter or individual plates. Top with the glazed Brussels sprouts, roasted sweet potatoes, cooked lentils, crumbled goat cheese, and toasted seeds. Drizzle generously with tahini dressing.



Customisation Ideas:

  • Protein boost: Add grilled chicken, salmon, or hemp seeds

  • Grain addition: Serve over quinoa, brown rice, or farro

  • Seasonal swaps: Replace sweet potatoes with butternut squash or carrots

  • Cheese alternatives: Try feta, ricotta, or nutritional yeast for dairy-free option



Nutritional Information (Per Serving)

  • Calories: 486

  • Protein: 19g

  • Carbohydrates: 51g

  • Fibre: 15g

  • Fat: 25.5g (5g saturated)

Monika Balejko
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