Roasted Veg Salad with Golden Dressing

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With the right balance of crunchy and leafy this roasted veg salad not only packs a flavourful punch it also has great anti-inflammatory properties.

Roasted Veg Salad with Golden Dressing

by: kirby

With the right balance of crunchy and leafy this roasted veg salad not only packs a flavourful punch it also has great anti-inflammatory properties. 

Prep Time:

10 minutes

Cook Time:

30 minutes

Servings

Up to 4 

Ingredients

For Salad:

  • 100g Baby spinach 
  • 1 tin chickpeas
  • 1 head cauliflower 
  • 10g coriander (chopped) 
  • X3 Tbsp pumpkin seeds
  • X2 stalks spring onion

Seasoning for cauliflower and chickpeas:

  • spray with extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder 

Golden dressing recipe:

  • 1/4 cup + 2 Tbsp Tahini
  • 1/4 fresh lemon juice
  • 105ml water
  • X3 tbsp honey
  • thumb piece ginger 
  • X1 tsp ground turmeric 
  • X1/2 tsp garlic powder
  • X1/8 tsp black pepper
  • salt to taste

Instructions

  1. Preheat your oven to 180 C
  2. Chop up your cauliflower and strain your chickpeas. Season them well and spray with olive oil before popping them in the oven to be roasted.
  3. Place your baby spinach, coriander, spring onion, pumpkin seeds and cooled off  cauliflower and chickpeas into a bowl.
  4. Add your dressing (tahini, lemon juice, water, ginger, honey, ground turmeric, garlic powder, black pepper and salt in a blender and blend together).
  5. Combine all together and enjoy! 

Notes

Dressing tends to thicken up quickly, therefore I recommend adding water according to your preference. 

Additional Info

Course: Salad
Keyword: Roasted veg, golden dressing, chickpeas, anti-inflammatory, cauliflower

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Meet Kirby

I’m a Registered Dietitian based in Cape Town. I help women & men get to the root cause of their hormone and digestive symptoms through testing, personalized nutrition, and realistic lifestyle changes.

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