This healthy vegan Roasted Vegetable Salad features a harmonious blend of curried roasted cabbage and sweet potato, protein-rich quinoa, nutrient-packed kale, and crunchy curried cashews, all tied together with a golden touch of yellow turmeric tahini dressing.
This vegan Roasted Vegetable Salad is designed with meal prep in mind. The roasted curried sweet potatoes and cabbage maintain their flavor and texture, even after 4 to 5 days in the fridge, and can be served warm or chilled. Prepare a batch at the start of the week, and relish the convenience of having a nutritious and satisfying meal ready whenever hunger strikes.
Beyond its practicality, this vegetable salad offers a well-balanced combination of flavors and textures, making it suitable for your Thanksgiving table. The hearty sweetness of roasted sweet potatoes and the spiced kick of curried cabbage are complemented by the crunch of baked crispy quinoa and the earthy turmeric tahini dressing.
- Quinoa adds plant-based protein to this meal. Plus, it's rich in fiber, which keeps you feeling full for hours.
- Kale and cabbage are cruciferous vegetables, a family of vegetables associated with numerous health benefits.
- Sweet potato or squash pack in vitamin A and fiber, and add a delicate sweetness that brings the curry flavors together.
- Pomegranate arils add a combination of sweet and tart flavors, bringing a zing to this Roasted Vegetable Salad.
- Tahini is made from ground sesame seeds. It is the perfect combination of healthy fats, protein, and fiber which makes this salad even more satisfying.
See the recipe card for quantities.
This recipe for Vegan Roasted Vegetable Salad with kale and tahini dressing is very versatile.
- Kale - use baby spinach or arugula instead
- Butternut squash - use sweet potato, acorn squash, carrot or pumpkin instead
- Cabbage - use green, red, napa, or savoy cabbage
- Quinoa - substitute with cooked farro, wild rice, or couscous (cooked but not baked)
- Cashews - omit for nut-free or add raw or toasted sunflower or pumpkin seeds instead (skip the curry seasoning)
- Pomegranate - use dried cranberries or golden raisins instead or omit them entirely
- Spices - substitute the curry powder for a spice of your choice or omit it entirely
📖 How to Make Vegan Roasted Vegetable Salad
You need one large or two medium baking sheets for the veggies plus one baking sheet for the quinoa if baking. The cooked quinoa can be added plain or baked until crispy. (See recipe card at the bottom of the page for quantities.)
Step 1. Preheat the oven to 425ºF. Toss the sweet potato with olive oil, curry powder, garlic powder, and salt. Spread the cubes in an even layer.
Step 2. Toss the cabbage and shallots with olive oil, curry powder, garlic powder, and salt. Spread in an even layer.
Place the tray in the oven to roast. Toss the veggies after 10 minutes. Cook for about 10 minutes more, or until the vegetables are crisp-tender.
Step 3. Optional: Transfer the cooked quinoa onto a large baking sheet. Add chili oil (or olive oil) and toss. Spread into an even layer. Bake the quinoa at the same time as the veggies, for about 15 minutes, or until golden brown and slightly crispy. Toss after 10 minutes so it cooks evenly.
Step 4. Optional: Transfer the cashews to a small bowl. Toss them with olive oil, curry powder, garlic powder, turmeric, salt, and pepper. Transfer them to a small baking sheet and place them in the oven when you toss the veggies. Roast them for about 10 minutes, or until golden brown.
Step 5. Optional: Transfer them to a small baking sheet and place them in the oven when you toss the veggies. Roast them for about 10 minutes, or until golden brown.
Step 6. Transfer the tahini, lemon juice, maple syrup, ginger, turmeric, and garlic powder to a medium bowl or blender. Add 2 tablespoons warm water. Blend or mix well until the desired consistency.
Meal prep Roasted Vegetable Salad for the week, or make it ahead of time for Thanksgiving dinner.
Optional Pickled Shallots
Instead of roasting the shallots, make a batch of quick pickled shallots. Slice 4 shallots crosswise into thin rings. Transfer them to a glass jar with a lid.
Add ½ cup apple cider vinegar, ½ cup water, 2 tablespoons maple syrup, and 1 teaspoon salt to a small saucepan. Bring to a gentle boil over medium-high heat, stirring. Transfer the brine to the glass jar with the shallots. Cover and shake. Set aside to cool for 30 minutes before using. Refrigerate for up to 2 weeks.
💡 Expert Tips
- Chop the sweet potato or squash into equal-sized cubes so they cook evenly.
- Roasting: Spread the squash and cabbage onto the baking sheets in a single layer without overcrowding. This way, they will brown evenly instead of steaming. You may need to cook them in batches or use more than one baking sheet.
- Crispy quinoa: Roasting the quinoa is optional. You can skip this step and add the plain cooked quinoa to the salad.
- Roasted cashews are optional. Feel free to add raw cashews or omit them entirely.
- The tahini dressing can be made in a bowl or blender. If using a bowl, the mixture may cease. Just keep on mixing and it will return to a creamy consistency. Use a runny and good-quality tahini for the best flavor. My favorite brands are Soom Foods and Seed + Mill.
- Storage: Refrigerate any leftover Roasted Vegetable Salad for up to 5 days.
🙋🏽♀️ Recipe FAQs
Chop the kale and store it in an airtight container. Roast the sweet potato, cabbage, and shallots. Store in a large airtight container. Roast the cashews and quinoa (optional). Refrigerate in two separate airtight containers. Prepare the pomegranate arils and place them in a container with a lid. Prepare the tahini dressing and transfer it to an airtight container. Refrigerate for up to 5 days. Mix together for serving.
This versatile salad tastes delicious both warm and at room temperature. It's the perfect meal-prep recipe to batch cook and take for lunch on the go.
Cut Evenly: Try to cut the vegetables into uniform pieces. This ensures that they cook at the same rate.
Coat lightly with oil: Toss the vegetables in olive oil or avocado oil to ensure they get crispy and golden during roasting.
Season: Season the vegetables with salt, pepper, and any desired herbs or spices.
Spread Evenly on the Pan: Crowding the vegetables can lead to steaming instead of roasting.
Stir or Flip: Toss to ensure even cooking and browning on all sides.
Finish with Fresh Herbs or Citrus.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Share your Vegan Roasted Vegetable Salad with Kale and Tahini Dressing creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
Roasted Vegetable Salad with Kale and Tahini Dressing
- ½ cup dry quinoa cooked, or 1 ½ cups cooked quinoa
- 2 cups cubed sweet potato or butternut squash, (about 1 large sweet potato, or 1 small squash, peeled, cut into ½-inch cubes)
- 4 cups thinly sliced cabbage (about 1 small head)
- 2 small shallots peeled and sliced into rings,or ½ small red onion, sliced (see note)
- Drizzle of olive oil
- 2 ½ teaspoons curry powder
- 2 ¼ teaspoons garlic powder
- Salt to taste
- ¾ cup raw cashews
- 1 cup pomegranate arils or dried cranberries or golden raisins (optional)
- 6 cups chopped kale (about 1 large bunch)
For the Tahini Turmeric Dressing:
- ¼ cup plus 2 tablespoons tahini
- ¼ cup fresh lemon juice (about 2 small lemons)
- 2 tablespoons maple syrup
- ½ inch ginger (grated if not using a blender)
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste (or about ½ teaspoon each)
- Preheat the oven to 425ºF.
- Season veggies: (Either use one large baking sheet and place the sweet potato on one side, and the cabbage with shallots on the other side, or use two baking sheets.) Transfer the sweet potato to a large parchment-lined or nonstick baking sheet. Drizzle with olive oil, and add 1 teaspoon curry powder, 1 teaspoon garlic powder, and salt to taste. Toss the sweet potato until evenly coated. Spread the cubes in an even layer.Transfer the cabbage and shallots (see note) to a second large parchment-lined or nonstick baking sheet. Drizzle with olive oil, and add 1 teaspoon curry powder, 1 teaspoon garlic powder, and salt to taste. Toss the cabbage until evenly coated. Spread in an even layer.
- Roast: Place the tray in the oven to roast. Toss the veggies after 10 minutes. Cook for about 10 minutes more, or until the vegetables are crisp-tender.If using two trays, place the sweet potato on top, and roast for 10 minutes. Remove the trays, and toss the vegetables so they cook evenly. Rotate the tray’s positions and continue cooking for about 10 minutes more, or until the vegetables are crisp-tender.
- Optional: Transfer the cashews to a small bowl. Toss them with a drizzle of olive oil, ½ teaspoon curry powder, ¼ teaspoon garlic powder, a dash of turmeric, salt, and pepper. Transfer them to a small baking sheet and place them in the oven when you toss the veggies. Roast them for about 10 minutes, or until golden brown.
- Optional: Transfer the cooked quinoa onto a large baking sheet. Add 1 tablespoon chili oil (or olive oil) and toss. Spread into an even layer. Bake the quinoa at the same time as the veggies, for about 15 minutes, or until golden brown and slightly crispy. Toss after 10 minutes so it cooks evenly.
- Make the dressing: Transfer the tahini, lemon juice, maple syrup, ginger, turmeric, and garlic powder to a medium bowl or blender. Add 2 tablespoons warm water. Blend or mix well until the desired consistency.
- For serving: Transfer the chopped kale to a large bowl. Add ⅓ cup dressing to the bowl and massage the kale with the dressing. Add the squash, cabbage, cashews, pomegranate seeds, shallots, and the desired amount of dressing. Toss to combine.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.