If you’re looking for a salad that’s packed with flavor, nutrients, and a satisfying crunch, look no further than this Harvest Salad with Roasted Veggies and Tangy Tahini Dressing. With earthy roasted vegetables like beets, Brussels sprouts, and pumpkin, combined with fresh spinach and quinoa, this salad is a hearty, filling meal that’s perfect for any season. The tangy tahini dressing adds a burst of flavor that ties everything together, while the garnishes of pumpkin seeds and feta cheese add the perfect finishing touch.

Why You’ll Love This Harvest Salad:

This Harvest Salad offers the perfect balance of flavors and textures, from the sweetness of roasted pumpkin and beets to the savory crunch of Brussels sprouts. The creamy tahini dressing with a hint of orange is the ideal complement, enhancing the natural flavors of the vegetables. Packed with protein from quinoa, fiber from the veggies, and healthy fats from the tahini dressing, this salad is as nutritious as it is delicious.

Ingredients:

For the Roasted Vegetables:

• 2 medium beetroots, peeled and cut into small cubes (earthy and nutrient-dense)
• 1 cup Brussels sprouts, trimmed and halved (rich in fiber and antioxidants)
• 1cup pumpkin, peeled and cut into cubes (loaded with vitamins and minerals)
• 1 tsp cumin (adds warmth and depth)
• 1 tsp paprika (brings a smoky kick)
• 1 tsp garlic powder (for a savory flavor)
• Olive oil for drizzling (healthy fats)

For the Dressing:

• 1/3 cup fresh orange juice (adds a zesty, citrusy flavor)
• 2 tbsp tahini (creamy and rich in healthy fats)
• 1 garlic clove, minced (for a fragrant kick)
• 2 tbsp olive oil (for smoothness)
• 4 tsp apple cider vinegar (balances the richness of the tahini)
• 1/4 tsp mustard powder (adds a subtle tang)
• Salt and pepper, to taste

For the Salad:

• 2 cups fresh spinach (nutrient-packed and full of antioxidants)
• 1 cup cooked quinoa (protein-packed and fiber-rich)

Garnishes (optional):

• Pumpkin seeds (for crunch and added nutrients)
• Feta cheese, crumbled (for a creamy, tangy finish)
• Or your preferred toppings (feel free to get creative with your garnishes)

Instructions:

1. Roast the Vegetables:
Preheat your oven to 400°F (200°C).
On one baking sheet, toss the beetroot cubes with cumin, paprika, garlic powder, and a drizzle of olive oil. Spread them out evenly.
On another baking sheet, toss the Brussels sprouts and pumpkin with the same spices and olive oil. Spread them in a single layer.
Roast the beets for about 30–35 minutes or until they are tender. The Brussels sprouts and pumpkin will need about 25–30 minutes, so adjust the cooking time as needed. You can separate the beets if needed for better cooking, but everything should cook well at the same time.
Remove from the oven and set aside to cool slightly.

2. Make the Dressing:
In a small bowl, whisk together the fresh orange juice, tahini, minced garlic, olive oil, apple cider vinegar, mustard powder, salt, and pepper. Adjust the seasoning to your liking, and taste for balance. The dressing should be creamy with a perfect blend of tangy and savory notes.

3. Assemble the Salad:
In a large bowl, combine the fresh spinach and cooked quinoa. Add the roasted beets, Brussels sprouts, and pumpkin to the salad, tossing gently to combine. The quinoa adds protein and fiber to the salad, making it a complete meal that will keep you feeling satisfied.

4. Garnish and Serve:
Top your salad with pumpkin seeds, crumbled feta, or any other garnishes of your choice. The crunchy seeds and creamy feta add texture and flavor that perfectly complement the roasted veggies.
Drizzle with the tangy tahini dressing and serve immediately. For an even richer flavor, you can chill the salad for 10-15 minutes before serving to let the flavors meld.

Health Benefits of This Harvest Salad:

• Packed with Nutrients: The roasted vegetables—beets, Brussels sprouts, and pumpkin—are full of vitamins and antioxidants, supporting your immune system and overall health.
• High in Fiber: Beets, Brussels sprouts, and quinoa provide plenty of fiber, promoting healthy digestion and keeping you feeling full.
• Healthy Fats: The tahini dressing and olive oil provide heart-healthy fats that support skin health, brain function, and overall wellness.
• Plant-Based Protein: The quinoa serves as a great source of plant-based protein, making this salad a complete meal that’s filling and satisfying.
• Antioxidants: The spinach and orange juice provide a healthy dose of antioxidants, helping to protect your cells from oxidative stress and supporting your body’s natural defenses.

This Harvest Salad with Roasted Veggies and Tangy Tahini Dressing is a flavorful and nutrient-dense dish that brings together the best of seasonal vegetables, wholesome quinoa, and a creamy dressing. It’s perfect for lunch, dinner, or as a side dish to accompany your favorite meal. The combination of savory roasted veggies, fresh greens, and a zesty tahini dressing is sure to leave you feeling nourished and satisfied.
Perfect for: A healthy lunch, a light dinner, or as a side dish to complement any main course.
Enjoy this hearty, nourishing salad that combines the warmth of roasted veggies with the creamy, tangy goodness of tahini dressing.