Autumn Roasted Vegetable Salad with Lemon Miso-Tahini Dressing

So, last week was basically a doughnut detox after the extreme doughnut eating at VegFest.  It consisted of loads of salad and overnight oats.  I wanted something simple and light for dinner after all the doughnuts, but my usual go-to salad seemed too summery.  I needed something more autumnal…  And what’s more autumnal than roasted butternut squash?  Inspired by a salad topped with roasted veg I had at Dean & David, a salad restaurant in Hamburg, Germany, I decided to top my salad with roasted butternut squash and sweet potato, roasted courgette, roasted pepper, and roasted broccoli, with some toasted sesame seeds and pumpkin seeds to boot.  For a dressing, I opted for a lemon miso-tahini dressing.  It was fresh and light without being too light — absolutely perfect for autumn!

Autumn Roasted Vegetable Salad with Lemon Miso-Tahini Dressing

Ingredients

  • Roasted vegetables (you can use any that you like – I used broccoli, courgette, pepper, sweet potato and butternut squash)
  • Pumpkin seeds and/or sunflower seeds, optional
  • Salad leaves
  • 1.5 tbsp white miso
  • 2.5 tbsp tahini
  • 2.5 tbsp rice wine vinegar
  • 2 tbsp nutritional yeast
  • zest of 2 lemons
  • 4 tbsp lemon juice
  • 2 tbsp water
  • 2.5 tbsp toasted sesame oil

Instructions

  1. Mix the miso, tahini, rice wine vinegar, nutritional yeast, lemon zest, lemon juice, water, and sesame oil together to form the dressing.
  2. The vegetables are up to your tastes. I recommend using your favourite roasted veg and seeds (the seeds add a nice crunchy contrast).
  3. Place a bed of salad leaves on a plate, top with the roasted veg and seeds of your choice, and top with dressing.  The dressing will keep 3-4 days in the fridge.

 

7 thoughts on “Autumn Roasted Vegetable Salad with Lemon Miso-Tahini Dressing

  1. [email protected]

    Can we trade spots? I would love to have a donut eating trip! We don’t have donuts here in BsAs, except for “dry” vegan empanadas. But I agree, it’s nice to have something light after a long day of vegan eating! The dressing sounds lovely – I love loads of tahini and cilantro in my dressing, plus I miss the nooch…we don’t see much of the nooch here. My friend nearly want to send me the nooch here, but it was too much trouble because the mails here are not organized very well and usually end up missing.

    Reply
    1. Caitlin Post author

      Aw, that is too bad! I don’t think empanadas count! haha. Have you tried the Chinese supermarkets in Bs As? I found some good vegan finds (like dulce de leche) there! Mmm, cilantro in dressing would be good, I have to say I never use it in my dressing but I bet it would be nice!

      Reply
  2. Joey

    It does look good (I love white beans on a salad) but be honest, what would you rather – a nice hearty salad, or another of those kickass donuts?

    Reply
    1. Caitlin Post author

      Of course I wanted another dougnut… The salad was mainly so I could have more doughnuts/pies later… ;)

      Reply
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  4. Pingback: Roundup: Autumn Favourites | The Vegan Word

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