Roasted Vegetable Salad
This Roasted Vegetable Salad pairs spiced veggies, quinoa, chickpeas, and a light creamy tahini dressing for the ultimate healthy nourish bowl. Perfect for holidays, meal prep, or an easy lunch!
Servings 10 servings
Calories 165kcal
Ingredients
- 1 whole cauliflower cut into small florets, about 4 cups of florets
- 1 large sweet potato cut into bite sized pieces, about ½ to 1-inch in size
- 15 ounce can chickpeas drained and rinsed
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 tablespoon oil
- 1 cup uncooked quinoa
- 2 cups fresh arugula
Dressing:
- 3 tablespoons Greek yogurt sour cream, or blended cottage cheese
- 1 tablespoon tahini
- ½ lemon juiced
- 1 teaspoon honey
- 1 teaspoon dried minced garlic 2 cloves of garlic, minced or ¼ teaspoon granulated garlic
Instructions
- Preheat oven to 400° F.
- Add the cauliflower, sweet potato cubes, chickpeas, spices, and oil to a large bowl and toss to combine. Spread the coated veggies out on a parchment paper lined baking sheet or roasting pan. Roast for 35-40 minutes, until the edges are starting to brown, and the veggies are soft when pierced with a fork.1 whole cauliflower, 1 large sweet potato, 15 ounce can chickpeas, 2 teaspoons cumin, 2 teaspoons smoked paprika, 1 tablespoon oil
- While veggies roast, cook quinoa according to package directions.1 cup uncooked quinoa
- In a small bowl mix together the dressing ingredients. The dressing will thicken as it stands. If you want a thinner dressing, simply add a small amount of water to thin it to the desired consistency.3 tablespoons Greek yogurt, 1 tablespoon tahini, ½ lemon juiced, 1 teaspoon honey, 1 teaspoon dried minced garlic
- Once veggies are done roasting, toss them with the cooked quinoa, arugula, and dressing. Top with crumbled queso fresco, feta cheese, or grated Parmesan if desired.2 cups fresh arugula
Notes
You can make this ahead and store the arugula separately (the arugula will tend to get wilted if stored with dressing on it). Store each component separately for up to one week in the refrigerator.
Leftover dressed salad will keep for up to 2 days in the fridge.
Makes about 8 to 10 servings depending on if you're eating it as a main course or a side dish.
Nutrition
Calories: 165kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 153mg | Potassium: 455mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3513IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 2mg
