Roasted Vegetable Salad with Kale and Tahini Dressing

Name: Roasted Vegetable Salad with Kale and Tahini Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: ½ cup dry quinoa, rinsed; 2 cups cubed sweet potato or butternut squash, about 1 large sweet potato, or 1 small squash, peeled, cut into ½-inch cubes; 4 cups thinly sliced cabbage, about 1 small head; 2 small shallots, peeled and sliced into rings, or ½ small red onion, sliced (see note); Drizzle of olive oil; 2 ½ teaspoons curry powder; 2 ¼ teaspoons garlic powder; ¾ cup raw cashews; 1 cup pomegranate arils or dried cranberries or golden raisins (optional); 6 cups chopped kale (about 1 large bunch); ¼ cup plus 2 tablespoons tahini; ¼ cup fresh lemon juice (about 2 small lemons); 2 tablespoons maple syrup; ½-inch piece ginger (grated if not using a blender); 1 teaspoon ground turmeric; ½ teaspoon garlic powder

Instructions

Prep:10minCook:20min

This healthy vegan Roasted Vegetable Salad features a harmonious blend of curried roasted cabbage and sweet potato, protein-rich quinoa, nutrient-packed kale, and crunchy curried cashews, all tied together with a golden touch of yellow turmeric tahini dressing.

Updated at: Sat, 11 Nov 2023 19:39:50 GMT