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Roasted Vegetable Salad

Roasted Vegetable Salad with Quinoa

This roasted vegetable salad is super comforting, but also packed with nutrients that will help to boost your immune system for the cold months ahead.

Course Dinner, Salad
Keyword Autumn, Salad, Simple Dinners, Winter
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 as a main or 4 as a side


  • Half butternut pumpkin, cut into 4cm chunks
  • Half cauliflower, cut into small florets
  • 1 bunch baby beets, cut in half if large
  • Olive oil
  • Salt & Pepper
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons fennel seeds
  • 1/2 cup quinoa
  • 50 g feta, crumbled
  • 1/4 pomegranate, arils removed
  • Micro herbs or finely chopped mint

Turmeric & Tahini Dressing (from Bon Appetit)

  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • Salt & Pepper
  • 1/4 cup water


  1. Preheat your oven to 170°C (340°F). Place the cut vegetables into a bowl with olive oil, salt, pepper, turmeric, cumin and fennel, and massage with your hands to cover evenly. Place into a large roasting dish and cook for 1 hour or until golden and cooked.

  2. In the meantime, cook the quinoa according to packet instructions. Toss through the cooked vegetables and place in a serving dish. Crumble over the feta and scatter the pomegranate and herbs. Serve warm or at room temperature.
  3. To make the dressing, whisk together the tahini, lemon juice, olive oil, turmeric and water until smooth. Add salt and pepper to taste. This dressing will last 4 days covered in the fridge. Serve slightly warmed with the salad.