Gluten-free, Vegan, Paleo

Warm Winter Salad

This is the recipe for a warm winter salad made of roasted root vegetables, pumpkin seeds, and maple tahini dressing. It takes a bit more time to make it but it is totally worth it.

You can have it as a main dish or a side dish accompanying roast chicken or beef.

Gluten-free, Vegan, Paleo

Makes: 2 portions
Preparation time: 1 hour
Difficulty level: easy

Ingredients

  • 1/2 butternut squash
  • 3 carrots
  • 3 beets
  • 1 large sweet potato
  • 1 tbsp tahini
  • 2 tbsp olive oil + extra for greasing
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp sunflower seeds
  • fresh mint leaves
  • a pinch of salt to taste

Directions

  1. Pre-heat the oven to 190 degrees Celsius and grease a baking tray with a bit of olive oil. Set aside.
  2. Cut the vegetables into medium size pieces and coat in one tbsp olive oil and salt.
  3. Evenly distribute on a baking tray and bake for about 30 to 45 minutes or until golden, stirring occasionally.
  4. Meanwhile, prepare the dressing. Place the remaining olive oil, maple syrup, tahini and lemon juice in a small mixing bowl and mix until well combined.
  5. Remove the vegetables from the oven and allow to cool.
  6. To serve, pour the dressing over baked vegetables and sprinkle with sunflower seeds and fresh mint leaves.

 

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