Description
This nutrient-dense salad combines earthy roasted butternut squash and golden cauliflower with protein-rich quinoa and lentils. Tossed in a velvety, nutty tahini dressing, this vibrant bowl is a perfect balance of sweet, savory, and crunchy textures. Ideal for meal prep or a satisfying weeknight dinner, this recipe is as nourishing as it is delicious, keeping you full and energized throughout the day.
Ingredients
1 tbsp olive oil
1 medium butternut squash, peeled and cubed
1 large head of cauliflower, cut into small florets
1 tsp ground cumin
1 tsp ground turmeric
A pinch of salt and pepper to taste
250g cooked quinoa
250g cooked puy lentils
150g kale, chopped with stalks removed
1 medium radicchio, chopped
4 tbsp tahini
1 tbsp balsamic vinegar
4 tbsp boiled water
½ tsp garlic powder
2 tbsp nutritional yeast (optional)
1 tsp miso paste (optional)
Instructions
Preheat your oven to 180C (350F).
Toss the cubed butternut squash in a large roasting tray with olive oil and roast for 10 minutes.
Add the cauliflower florets, cumin, turmeric, salt, and pepper to the tray and continue roasting for another 20 minutes until tender and golden.
While the vegetables roast, prepare the dressing by whisking together tahini, balsamic vinegar, garlic powder, miso paste (if using), and boiled water until smooth and creamy.
In a large serving bowl, combine the cooked quinoa, cooked lentils, chopped kale, and chopped radicchio.
Add the roasted vegetables to the bowl and drizzle with the prepared tahini dressing.
Toss everything gently to combine and sprinkle with nutritional yeast if desired before serving.
Notes
The salad tastes even better after resting for an hour as it allows the flavors to meld. Store in an airtight container in the refrigerator for up to 3 days. Use high-quality tahini for the best creamy consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg