SpicedRoasted Fall/Winter Vegetable Salad with a Roasted Garlic Lemony Tahini Vinaigrette

With the changing of seasons and the fall harvest upon us, our local share baskets are filled filled with so many seasonal farm produce  to put together gorgeous & delicious farm-to-table spiced salads. Who says fallvegetables here in Ontario can't be fresh and gorgeous! I love bringing my farm family together around the table, especially when we have something delicious and local to share and talk about! xox


2 cup sweet potato, peeled & cut in 1/2 inch cubes

2 cup butternut squash, peeled & cut in 1/2 inch cubes

3 large carrots, peeled and cut into 1/2 inch rounds

1 large onion, skin left on & quartered

1 1/2 cup shiitake mushrooms

1 large whole garlic, top trimmed to expose garlic

4 tbsp. extra-virgin olive oil

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp ground chilli powder

Salt and fresh ground pepper

2 cup pea shoots

4 cup living spring lettuce mix

2 cup purple cabbage, shredded

4 large eggs, soft boiled or to your liking, sliced in half

1/4 cup roasted pumpkin seeds


Roasted Garlic Lemony Tahini Dressing

½ cup tahini 

Juice of one lemon 

¾ cup water  

3 tbsp. olive oil

1 head roasted garlic cloves, chopped

1 tsp. salt

1/4 tsp. fresh ground pepper



Preheat oven to 450 F. Line a large baking sheet with parchment paper.

In a large bowl, add sweet potatoes, squash, carrots, onions and whole garlic. Toss with 3 tbsp. olive oil and season with spices, salt and pepper.

Spread evenly on backing sheet and roast for 30-35 minutes until vegetables and garlic have softened and caramelized.

Place roasted vegetables except garlic on platter and let cool slightly.  

Heat 1 tbsp. of oil in a medium sauté pan over medium/high heat. Add mushrooms and sauté for 1 -2 minutes until soft and browned. Shiitake mushrooms take no time to cook so be careful not to over sauté them. 

To make dressing: Whisk all ingredients together.

On a large serving platter, arrange the lettuce, pea shoots, cabbage, mushrooms, roasted onion & eggs. Fill in the gaps with the roasted squash, sweet potato & carrots and sprinkle vegetables with pumpkin seeds.

Serve with tahini dressing.

SERVINGS 4-6 | PREP & COOK TIME 45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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