Warm winter vegetable salad on a bed of butter lettuce with purple and yellow flowers and a bowl of fresh cranberries.
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Warm Winter Vegetable Salad with Pumpkin Tahini Dressing

Warm winter 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.
Prep Time15 mins
Cook Time40 mins
Assembly5 mins
Total Time1 hr
Course: Salad
Cuisine: Vegan
Keyword: easy, gluten-free, meal prep, nut-free, oil-free, pumpkin, salad, tahini, vegan, vegetables
Servings: 4 people
Author: Erin

Ingredients

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

Salad Dressing

  • 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
  • tsp onion powder
  • 5 tbsp water
  • salt & pepper to taste

Salad

  • 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

Instructions

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.

Salad Dressing

  • 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.

Salad

  • 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.