With Pumpkin Tahini Dressing
Warm autumn vegetable salad drizzled with pumpkin tahini dressing. All you need are two sheet pans and a bowl for this amazingly satisfying lunch. Vegan, gluten-free with nut- and oil-free options this salad makes a fantastic side or meal and works great for meal prepping.
Warm Autumn Vegetables
Ok, this has got to be why I love fall so much. There’s nothing like prepping a bunch of vegetables, seasoning them in some well-thought-out spices, tossing them in the oven, and enjoying the aroma that fills my house while they roast. This, to me, is what the autumn months are all about. So let’s discuss these vegetables a little bit shall we?
Sweet potatoes are just amazing! They’re so versatile (baked, boiled, steamed, mashed…you know the different ways to prepare a potato!) and they really are very sweet. In this dish I remove the skins but if you would prefer the extra fiber (there’s already a lot of it in this salad) feel free to keep it on. It’ll give the sweet potato a nice crunchy, caramelized texture.
I love the additional colors from the multicolored carrot variety. You can totally use regular ol’ orange carrots if you cannot find the multis, it’s no big deal. Just remember that you want to eat the rainbow. The greater the color variety in your food, the more nutrients you’re consuming.
The delicata squash is by far my FAVORITE squash. Ever. I think I love it so much because you can eat the skin! Less prep time means more time enjoy the cool autumn days outside with my family and less time making meals. Plus, who doesn’t love the cute little half moon shapes of a delicata squash? Pro tip: save the seeds of your delicata squash and use them in this recipe for chili roasted squash seeds. Also, did you know that you can save the pulp (or scooped out portion) of the squash and put it to go use here.
And let’s not forget the parsnips! Now these are the secret star of the show. They are actually really sweet and are amazing when roasted. They’re also fantastic in soups and stews. Be on the lookout for more parsnips recipes from me as the season rolls into autumn, but for now, let’s just appreciate them in this delicious little salad.
Pumpkin Tahini Dressing
I love making my own dressings. Nothing beats the convenience of store bought but I also like to be in control of the amount and type of fats and sugars that are in my dressings. And most store-bought dressings contain gums. Ew. So let’s whip up this fun fall dressing together ok? It’s thick, lightly pumpkin-y, nut-free, and oil-free.
This is where you get get to be creative. The salad toppings I have listened down in the recipe are just recommendations and ideas. Use what you have and whatever is in season. I recommend a nut or seed, something creamy such as avocado or vegan cheese, and a lightly sweet fruit such as figs or pomegranates. These additional flavors and textures aren’t required of course. The salad is fantastic as is. But adding these topping will create a more intricate flavor profile and visual appeal. Go crazy!
Finally, did I mention that this salad is perfect for meal prepping? Move over boring salads and bland sandwiches…prepare this on Sunday instead to get you through the upcoming work week. Store the vegetables, salad, and salad dressing separately in your fridge and assemble everything the evening before. Super simple, flavorful, satisfying, (insert more wonderfully descriptive adjectives here). You get the idea. This warm autumn vegetable salad with pumpkin tahini dressing is a packed lunch that will definitely keep you going long into the afternoon.
Ingredient Health Benefits
Carrots-vitamin A, fiber, manganese, niacin, potassium, vitamin B6, vitamin C
Cranberries-vitamin C, fiber, phytonutrients
Pumpkin- fiber, potassium, selenium, vitamin A
Sweet potatoes-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber
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Warm Winter Vegetable Salad with Pumpkin Tahini Dressing
Warm Winter Vegetables
- 1 large sweet potato, peeled, diced
- 1 delicata sqush, de-seeded, diced
- 2-3 parsnips, peeled, cored, diced
- 4 mutlicolored carrots, peeled, diced
- 1 cup fresh or frozen cranberries
- 1, 15oz can black beans drained and rinsed
- avocado oil spray omit if oil-free
- 1 tbsp pumpkin pie spice
- freshly cracked pepper, to taste
- red chili pepper flakes, to taste
- 3 tbsp runny tahini
- 2 tbsp canned pumpkin not pumpkin pie filling
- 1 tsp maple syrup
- 1 tsp dijon mustard
- ½ tsp garlic, minced
- ½ tsp pumpkin pie spice
- ⅛ tsp onion powder
- 5 tbsp water
- salt & pepper to taste
- 4 cups lettuce of choice (arugula, spinach, butter lettuce…)
- chopped nuts (walnuts or pecans)
- toasted pumpkin seeds
- vegan feta cheese
- avocado diced
- pomegrante arils
- fresh figs
Warm Winter Vegetables
- Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper.
- In a small bowl combine pumpkin pie spice, black pepper, and chili flakes (if using). Set aside.
- Divide prepared sweet potatoes, delicata squash, parsnips, and carrots and place on prepared baking sheets. Spray with avocado oil cooking spray. Top with spice mixture and toss to coat.
- Roast for 20 minutes then remove from oven and add cranberries and black beans to both baking sheets. Toss to coat and roast for additional 20 mintues.
- In a small bowl whisk all salad dressing ingredients until well combined. If too thick, add water a tbsp at a time until desired consistancy is reached.
- To assemble the salad: toss lettuce greens of choice with salad dressing. Divide between 3-4 plates. Top with warm winter vegetables and additional salad toppers. I suggest: chopped walnuts, pecans, or pumpkin seeds; vegan feta or diced avocado; pomegrante seeds or fresh figs.