Roasted Vegetable Salad with Tahini Dressing – Healthy Meal Bowl

There’s something so comforting about a well-balanced salad—one that goes far beyond a pile of lettuce and a few stray tomatoes. This roasted vegetable salad is loaded with hearty, colorful ingredients and drizzled with the kind of creamy, garlicky tahini dressing that makes you want to lick the bowl clean. It’s filling, but light. Flavorful, but still deeply nourishing. And the best part? It’s incredibly easy to put together.

This isn’t just another salad—it’s one that’s made its way into my regular meal rotation for good reason. The first time I made it, I was looking for something plant-based that didn’t feel like a sacrifice. I wanted dinner to feel cozy, satisfying, and a little special—even though I only had a few vegetables in my fridge and a jar of tahini in the pantry. Fast forward to today, and it’s become one of those go-to meals that I find myself craving week after week.

What makes this salad truly stand out is the combination of textures and temperatures. You get that tender, roasted goodness from the zucchini and sweet potatoes, a satisfying crunch from the cabbage and radishes, and the richness of a savory tahini dressing that pulls everything together. It’s fresh and hearty at the same time—a rare and wonderful combination that makes each bite feel like a celebration.

Why You’ll Love This Roasted vegetable salad Recipe

It’s Incredibly Easy to Make

Even if you’re brand new to cooking, this recipe won’t overwhelm you. Most of the work involves slicing up some veggies and letting the oven do the roasting. The tahini dressing comes together in minutes with ingredients you likely already have in your pantry. And the salad itself? Just toss everything in a bowl and drizzle.

Packed With Flavor and Texture

Between the earthy sweetness of roasted sweet potatoes, the delicate char on the zucchini, and the crisp tang of red cabbage and radish, every bite is a delightful contrast. The creamy tahini dressing, infused with garlic and a touch of umami from coconut aminos, takes it to the next level. Sprinkle in some hemp seeds and avocado for extra creaminess and crunch—it’s the kind of balance you’ll keep coming back to.

Totally Customizable

Another reason this salad is a total winner is how versatile it is. Want to add more protein? Toss in some crispy chickpeas or cooked quinoa. Craving a little heat? A spoonful of kimchi on top brings a fiery, fermented punch. Whether you’re eating it as a light lunch or bulking it up for dinner, this dish adapts beautifully to your mood and pantry.

Health Benefits of this Roasted vegetable salad

A Bowl of Nutritional Powerhouses

This salad isn’t just tasty—it’s also packed with nutrients that support overall well-being. Sweet potatoes are rich in beta-carotene, an antioxidant that converts to vitamin A, helping support healthy vision and immune function. Zucchini provides fiber and vitamin C, while cabbage and radish contribute anti-inflammatory compounds and digestive benefits.

Healthy Fats and Plant-Based Protein

The tahini dressing is made from ground sesame seeds, which are a great source of healthy fats and minerals like calcium and iron. Adding hemp seeds amps up the protein content and provides omega-3 fatty acids, which are essential for heart and brain health. And let’s not forget avocado—creamy, satisfying, and full of good-for-you monounsaturated fats that help you stay fuller longer.

Naturally Gluten-Free and Vegan

For anyone navigating dietary needs, this salad checks all the boxes. It’s completely vegan, gluten-free, and can be made oil-free if needed. By simply swapping out the coconut oil for a splash of water when roasting your veggies, you still get beautiful caramelization without added fats. It’s proof that eating clean doesn’t have to mean sacrificing flavor or texture.

Preparation Time, Servings, and Nutritional Information

Total Time

You can have this salad on the table in about 35 minutes from start to finish. Here’s the breakdown:
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Assembly Time: 5 minutes
Total Time: ~35 minutes

Servings

This recipe makes about 2 generous main-course salads or 4 smaller side salads, depending on how you serve it.

Nutritional Highlights (Per Serving, Based on 2 Servings)

Calories: ~420
Protein: 10g
Carbohydrates: 32g
Fat: 26g
Fiber: 9g
Sugar: 6g
Sodium: 280mg
These values may vary depending on your toppings, but the base is wholesome, balanced, and nutrient-dense.

Ingredients List of this Roasted vegetable salad

Roasted Vegetables

• 1 medium zucchini, sliced into ¼-inch rounds
• 1 medium sweet potato, sliced into ¼-inch rounds
• 1 cup shredded red cabbage
• 1 tablespoon melted coconut oil (or water for oil-free roasting)
• 1 pinch sea salt
• ½ teaspoon curry powder

These ingredients provide a warm, spiced, and hearty element to the salad. The curry powder adds just a whisper of depth without overwhelming the natural sweetness of the vegetables.

Savory Tahini Dressing

• ⅓ cup tahini
• ½ teaspoon garlic powder
• 1 tablespoon coconut aminos (or tamari/soy sauce)
• 1 pinch sea salt
• 1 clove garlic, minced
• ~¼ cup water (to thin as needed)

This dressing is creamy, savory, and infused with just enough garlic to give it personality. Coconut aminos bring a slightly sweet, salty note that ties everything together.

Salad Base

• 6 cups mixed greens (such as kale, romaine, or a spring mix)
• 4 small radishes, thinly sliced
• 3 tablespoons hemp seeds
• 1 ripe avocado, cubed
• 2 tablespoons lemon juice or apple cider vinegar

These fresh ingredients create the perfect crunchy, creamy, zesty base that complements the roasted vegetables beautifully.

Optional Toppings

• Crispy baked chickpeas
• Cooked quinoa
• Kimchi (store-bought or homemade)

These extras help you bulk up the salad with protein and probiotics, or add texture and spice based on what you’re feeling.

Step-By-Step Cooking Instructions

Step 1: Prep Optional Toppings

If you’re planning to use quinoa or chickpeas, start those first. For chickpeas, toss drained and rinsed canned chickpeas with a pinch of salt and curry powder, then bake them at 400°F (200°C) for about 25–30 minutes until crispy.

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C). While the oven heats, prep your vegetables for roasting.

Step 3: Slice and Season the Vegetables

Cut your zucchini and sweet potatoes into uniform ¼-inch rounds to ensure even roasting. Place them along with the shredded red cabbage onto a large baking sheet. Drizzle the veggies with melted coconut oil or a few tablespoons of water if you prefer an oil-free version. Sprinkle everything with a pinch of sea salt and ½ teaspoon of curry powder. Toss gently to coat.

Step 4: Roast the Vegetables

Place the baking sheet in the oven and roast for 20–25 minutes, flipping the vegetables halfway through. The zucchini should be slightly browned and tender, the sweet potatoes golden and creamy, and the cabbage lightly crisped on the edges.

Step 5: Prepare the Tahini Dressing

While the vegetables roast, make the tahini dressing. In a small bowl, whisk together the tahini, garlic powder, coconut aminos, minced garlic, and sea salt. Gradually add water, one tablespoon at a time, until the dressing reaches a pourable, creamy consistency. Taste and adjust seasoning if needed.

Step 6: Assemble the Salad Base

In a large salad bowl, combine the mixed greens, sliced radishes, hemp seeds, and cubed avocado. Drizzle with the lemon juice or apple cider vinegar and toss gently.

Step 7: Combine Everything

Once the vegetables are roasted to perfection, remove them from the oven and let them cool slightly for 2–3 minutes. Add the roasted zucchini, sweet potatoes, and cabbage to your salad bowl. Toss gently to combine.

Step 8: Finish with Toppings and Dressing

If using, add your crispy chickpeas, quinoa, or kimchi on top. Finally, drizzle everything generously with the tahini dressing. Serve immediately for the best texture and flavor.

How to Serve this Roasted vegetable salad

Make It a Meal

One of the things I love most about this roasted vegetable salad is how versatile it is when it comes to serving. You can enjoy it as a stand-alone main dish, especially when topped with a scoop of cooked quinoa or a handful of crispy baked chickpeas. These additions not only add protein and texture, but they also help transform the salad into a more filling, complete meal that satisfies every craving.

Ideal for Lunches, Dinners, or Meal Prep

Because this salad holds up so well, it makes an excellent option for packed lunches or even meal prep. The roasted veggies and tahini dressing can be stored separately from the greens and tossed together just before serving to keep everything fresh and crisp. This method ensures that you get the same great flavor and texture, even if you’re eating it two or three days later.

Serve It Warm or Cold

Another beautiful aspect of this dish is its flexibility with temperature. If you’re in the mood for something cozy, enjoy the salad with the vegetables still warm from the oven—the contrast between hot and cool ingredients is absolutely dreamy. On warmer days, serve everything chilled or at room temperature for a refreshing, satisfying bite that feels light and energizing.

Pairing Suggestions for this Roasted vegetable salad

Side Dishes That Complement the Flavors

When you want to round out your meal a bit more, there are plenty of side dish options that work beautifully with this salad. A simple soup, like a red lentil or carrot-ginger, offers warmth and heartiness that pairs well with the fresh greens. If you’re not going oil-free, warm pita or whole grain flatbread with a smear of hummus or baba ganoush is another delicious match.

Protein-Rich Additions

If you’re looking to boost the protein content, you can add grilled tofu, roasted tempeh, or even hard-boiled eggs for a vegetarian upgrade. For a halal-friendly option, grilled chicken breast seasoned with lemon and herbs adds a savory layer without overwhelming the other flavors.

Beverages to Serve

For beverages, keep things light and refreshing. A chilled hibiscus tea with a splash of lime, a sparkling water with cucumber slices, or even a homemade lemonade can cleanse the palate and highlight the salad’s subtle complexity. If you prefer something cozy, a lightly spiced golden milk or herbal tea makes a wonderful pairing during cooler months.

Storage, Freezing & Reheating Instructions

How to Store Leftovers

To keep this Roasted vegetable salad tasting fresh, store the components separately. Place the roasted vegetables in an airtight container and refrigerate for up to 4 days. Store the tahini dressing in a jar in the fridge for up to a week. The fresh salad base can be washed and dried in advance, then kept in a produce container lined with a paper towel to absorb moisture.

Can You Freeze It?

While the salad greens and radishes don’t freeze well, the roasted vegetables can absolutely be frozen. Lay them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months and can be reheated in the oven or air fryer to restore some crispness.

Reheating Instructions

When reheating roasted vegetables, the best method is to warm them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. This helps maintain their texture. Avoid microwaving the greens or avocado, as they can wilt or become mushy. Instead, reheat only the roasted components and assemble the salad fresh each time for the best experience.

Common Mistakes to Avoid

Overcrowding the Baking Sheet

If you place your vegetables too close together on the baking sheet, they’ll steam instead of roast. Give them space to breathe so you get that beautiful caramelization and a bit of crispness on the edges.

Not Thinning the Dressing Enough

It can be easy to forget that tahini thickens significantly when mixed with other ingredients. If you skip adding enough water to the dressing, it might turn out too thick to drizzle. Start with a tablespoon at a time and whisk until it’s smooth and pourable.

Skipping the Salt

While this salad is healthy, don’t forget that a pinch of sea salt can go a long way in enhancing flavor—especially on the roasted veggies and in the dressing. Don’t be afraid to season each component lightly.

Using Watery Greens

If your greens are wet after washing, they’ll dilute the flavor and texture of the salad. Be sure to spin or pat them dry before tossing them into your bowl. Dry greens help the dressing stick and keep everything from getting soggy.

Not Balancing the Flavors

Tahini has a naturally bitter undertone, so be sure to balance it with enough acidity (lemon juice or vinegar) and a hint of sweetness from the coconut aminos. Taste and adjust as you go—it makes a world of difference.

Pro Tips

Roast Extra Veggies for the Week

Since you’re already roasting, double up on the sweet potatoes, zucchini, and cabbage. Roasted veggies are amazing in wraps, bowls, and sandwiches throughout the week and can save you tons of time during busy days.

Customize Based on Seasonality

In the summer, you can sub in roasted bell peppers, eggplant, or cherry tomatoes. In the winter, root veggies like carrots, beets, and parsnips are excellent alternatives. Keeping things seasonal not only boosts flavor but also supports more sustainable cooking.

Massage Your Greens

If you’re using tougher greens like kale, give them a little TLC. Add a squeeze of lemon juice and a tiny bit of salt, then gently massage them for 1–2 minutes. This breaks down the fibrous texture and makes them more tender and enjoyable.

Add a Crunchy Element

Even though this salad has a lot of great textures, an added crunch can make it feel even more satisfying. Think crispy chickpeas, toasted seeds, or even a few crushed tortilla chips or pita crisps if you’re feeling indulgent.

Make the Dressing in Advance

The tahini dressing actually gets better with time. Make a double batch and store it in the fridge. It’s amazing on other dishes too—try it over roasted potatoes, grain bowls, or even as a dipping sauce for falafel.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?

Yes, absolutely. For best results, store the roasted veggies and dressing separately from the fresh salad components. Assemble everything just before serving to keep the textures crisp and the greens fresh.

What’s a good substitute for tahini?

If you don’t have tahini, you can try using sunflower seed butter or cashew butter. The flavor will be a little different, but still delicious and creamy.

Is this salad filling enough for a meal?

Definitely. With healthy fats from avocado and tahini, fiber-rich vegetables, and optional protein boosts like chickpeas or quinoa, this salad is balanced enough to serve as a full lunch or dinner.

Can I make this recipe nut-free?

Yes. The salad is naturally nut-free, and tahini is made from sesame seeds, not nuts. Just be cautious with any added toppings or store-bought dressings.

Is this dressing spicy?

Not at all. It’s savory with a garlicky kick, but it doesn’t contain any chili or hot spices. If you like heat, feel free to add a pinch of cayenne or a swirl of chili oil.

How can I make this salad more protein-packed?

In addition to the hemp seeds, you can add cooked quinoa, crispy chickpeas, grilled tofu, or even halal-friendly grilled chicken or boiled eggs.

Do I need to peel the sweet potato?

It’s totally optional. The peel contains fiber and nutrients, but if you prefer a smoother texture, go ahead and peel it before roasting.

What if I don’t have coconut aminos?

Tamari or low-sodium soy sauce work perfectly in place of coconut aminos. Just adjust the salt level accordingly since soy sauce can be saltier.

Can I add grains to this salad?

Absolutely. Brown rice, farro (if not gluten-free), or couscous are all great options to bulk it up.

How long will leftovers last?

If stored properly with components kept separate, you can enjoy leftovers for up to 3–4 days. The dressing may thicken slightly in the fridge—just add a splash of water and whisk again before using.

Conclusion & Call to Action

This roasted vegetable salad with creamy tahini dressing isn’t just a healthy recipe—it’s a feel-good ritual. It’s the kind of dish that nourishes your body while still feeling indulgent and satisfying. Whether you’re enjoying it solo for a quick lunch, prepping it ahead for busy workdays, or serving it as a centerpiece at your next dinner gathering, it never fails to impress.

What’s even more wonderful is how customizable it is. You can adapt it based on the season, your pantry, your mood, or your dietary needs. It’s versatile, vibrant, and most importantly, easy to make. It proves that eating more veggies doesn’t have to be boring or restrictive. In fact, it can be the highlight of your day.

If you give this recipe a try, I’d love to hear how it turned out for you. Did you try a new topping? Did you tweak the dressing to make it your own? Share your experience in the comments or tag me in your photos online. I can’t wait to see how you make this delicious salad your own. Happy cooking and even happier eating!

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