Rainbow Roast Veggie Salad with Lemon Turmeric Tahini Dressing

I'm always urging my clients to just roast up a tray of vegetables, especially in the cooler months. It's a great kitchen hack that allows you to prep once and then use the veggies in a number of meals.

And I'm also constantly harping on about eating a rainbow of colourful veggies to nourish our bodies with an array of super healthy phytonutrients!

This salad combines Massaged Kale Salad with a rainbow of roasted veggies and a delicious, nutritionally-supercharged dressing! I love to make a HUGE batch as it's an excellent two-for-one deal. I serve it as a warm salad for dinner, and then I toss all of the leftovers together to take to work for lunch the next day

Ingredients

Rainbow Roast Veggies

Assorted roasting vegetables, peeled and chopped into equal pieces. I have used pumpkin, cauliflower, red and green capsicum (bell peppers), red onion and radishes. But you can use whatever veggies you like!
1 tablespoon olive oil
Salt, pepper (and chilli if desired)

Massaged Kale Salad

2 bunches kale
1/2 - 1 tablespoon olive oil
1/2 teaspoon salt
2 teaspoons apple cider vinegar (optional)

Lemon Turmeric Tahini Dressing

1/4 cup tahini*
Juice of 2 lemons
1 teaspoon turmeric powder
One clove garlic, minced
1/2 teaspoon honey or maple syrup**
Salt and pepper, to taste

Method

check out my step-by-step pics below

Rainbow Roast Veggies

Place vegetables in a bowl with the 1/2 Tablespoon olive oil, 1 level teaspoon salt, black papper (and chilli if you like it hot!). Mix to combine.

Line a baking tray with baking paper and place vegetables over top.
Bake in a pre-heated oven (180 degrees celsius) for 30-40 minutes. Stir to mix everything after 15-20 minutes.

While vegetables are baking, make the Massaged Kale Salad

Wash kale, remove stems and discard.
Finely slice the kale into thin ribbons.
Place the finely sliced kale into a large bowl. Add in the olive oil, salt (and vinegar if you are using it) and massage the kale for a few minutes. The kale will release liquid, become a brighter, darker green and soften. This will make it much more pleasant - and less chewy! - too eat.
Set aside and now make the dressing.

Turmeric Tahini Dressing

Place all ingredients into a bullet blender and pulse until smooth. Taste and adjust flavour/consistency until you are happy.

To assemble to salad:

Arrange the Massaged Kale Salad on a serving platter.
Top with the roasted vegetables.
Drizzle with the dressing.

Serve and enjoy!

* Did you know that tahini is made of sesame seeds? It's basically just a paste made of crushed sesame seeds. It comes in hulled and unhulled varieties. The unhulled variety has a more bitter flavour, so if you use it, then add a tiny touch of sweetness (honey or maple syrup) to balance it out.

** Some people like a tiny hint of sweetness in their tahini sauce. If you use unhulled tahini, then definitely add the honey or maple syrup. Just a tiny bit OK, or you will mess with the flavour profile!