Rainbow Roast Veggie Salad with Lemon Turmeric Tahini Dressing

 Rainbow Roast Veggie Salad with Lemon Turmeric Tahini Dressing

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!