Roast Vegetable and Kale Salad with Tahini dressing

This roast vegetable and kale salad is great to make in advance. It’s nutrient rich as well, with added protein in the tahini dressing. Tahini is one of my favourite things to add into things, or just to simply eat straight off the spoon…The rest of my family are not so fond of it like this so, I came up with a dressing they love. The vegetables in this salad can be prepped in advance and then assembled when needed. I like to make this on a Sunday afternoon, so come Monday, all I need to do is whip up the dressing and viola dinner is served!


One Aubergine

One large Courgette

One large or Two medium Parsnips

Three medium/large Beetroot (I often use a mixed variety)

One red Pepper (or use a mixture of colours)

2 tbsp Coconut Oil

Cracked Pepper/Himalyan Pink Salt

Rosemary (2 tbsp, finely chopped)

1 tsp cumin

1 large bunch of Kale

1 tbsp avocado Oil

¼ cup each sunflower and pumpkin seeds, dry toasted.


Cut the aubergine into cube size pieces (1-2cm) and place in a roasting dish/stone. Cut the Courgette lengthways so you have four long quarters, then dice into pieces. Cut the washed parsnip into small wedges and do the same with the beetroot (peel the beetroot first). Remove the seeds from the pepper and cut into 1-2cm size pieces. Place these in the roasting dish. Drizzle with coconut oil and the seasonings. Bake at 180C for 45 minutes, turning gently half way through.

Remove the stalk from the Kale, then finely slice the Kale and place into a bowl along with the avocado/olive oil and a pinch of salt. Using your fingertips, massage the leaves. In doing this, the leaves become softer and much nicer to eat. Do this for at least a couple of minutes.  Then when you remove the roast veges from the oven, scatter the leaves on top. The heat from the vegetables will soften the leaves a little more.

Sprinkle over the seeds and gently mix altogether. This can now be covered and stored in the fridge or placed on a platter, or into individual bowls ready to serve.


¼ cup tahini

1 tbsp raw honey (or maple syrup if vegan)

1 tsp Biona apple cider vinegar

Salt/pepper to taste

1 tbsp cold pressed olive oil

Water to thin ( about 1 tbsp)

Mix altogether in a small bowl. I like to mix through half the dressing and drizzle the rest on the top.

Alternative – Sprinkle with a few black sesame seeds if desired.

Note – Mix up the veggies. You can use sweet potato, carrot too… they are just as delicious. Try mixed colour carrots for a vibrant salad!


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