Roasted Vegetable Salad
Roasted Vegetable Salad with superfood kale, curried cabbage and sweet potato, crispy quinoa, and golden tahini dressing. Meal-prep friendly.
Servings: 5 people
Calories: 425kcal
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
- Shallots: Make my Quick Pickled Shallots instead!
- Storage: Refrigerate any leftover Roasted Vegetable Salad for up to 5 days.
Nutrition
Calories: 425kcal | Carbohydrates: 56g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 102mg | Potassium: 1072mg | Fiber: 11g | Sugar: 17g | Vitamin A: 17755IU | Vitamin C: 107mg | Calcium: 302mg | Iron: 5mg