This Roasted Vegetable & Quinoa Salad with Balsamic Tahini Dressing is a healthy vegan recipe that is packed with flavor. Carrots, brussel sprouts, as well as cauliflower florets, get roasted to perfection, and paired with fresh greens, nutty quinoa, sun-dried tomatoes, and an irresistible balsamic tahini dressing. It’s a hearty plant-based salad that is easy-to-make, completely customizable, and meal prep friendly!

Healthy Vegan Roasted Vegetable & Quinoa Salad with Balsamic Tahini Dressing with carrots, brussel sprouts, cauliflower florets, and sun-dried tomatoes, sitting on a cutting board with a fork in it.

Even though soup season is at its peak, I would like to switch it up a night & make this Roasted Vegetable & Quinoa Salad with Balsamic Tahini Dressing.

Unlike typical summer salads, this healthy one is filled with hearty ingredients to warm you right up.

What I love about this recipe in particular is how customizable it is. You can easily include your favorite seasonal vegetables, while keeping the salad base the same to have an incredible meal.

That being said, there is no excuse to enjoy this healthy vegan salad recipe during the colder months!

Why You’ll Love This Healthy Vegan Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of flavor.
Quick & Easy: Ready in under 45 minutes & the process is fool proof!
Great for Meal Prep: This Roasted Sweet Potato & Quinoa Kale Salad with Balsamic Tahini Dressing stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Healthy Roasted Vegetable & Quinoa Salad with Balsamic Tahini Dressing with carrots, brussel sprouts, cauliflower florets, and sun-dried tomatoes, sitting on a cutting board with a fork in it.

Ingredients

Organic Vegetables: For this recipe I used carrots, brussel sprouts, and cauliflower florets. However, you can easily make adjustments based on what you’ve got on hand or what’s in season!
Organic White Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
Organic Baby Spinach: Any greens work great for this vegan salad.
Organic Sun-Dried Tomatoes: Chopped up and topped to add some Mediterranean vibes!
Organic Balsamic Tahini Dressing: My tahini dressing is creamy, savory, and super sweet, and it complements this salad perfectly. Don’t leave it out!
Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the vegetables and drizzle over the avocado oil & seasonings. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Balsamic Tahini Dressing. In a mixing bowl, add the dressing ingredients and whisk to combine. Add the water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide greens and quinoa between bowls. Top with the roasted vegetables, sun-dried tomatoes, and a drizzle of the balsamic tahini dressing. Enjoy!

Tips for Making this Vegan Salad Perfectly

Organic Vegetables: You can easily make adjustments to include what you have on hand or your preferred seasonal vegetables, while keeping the salad base the same to have an incredible meal.
Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

This Roasted Vegetable & Quinoa Salad with Balsamic Tahini Dressing is great for healthy vegan leftovers & meal prep!

Fridge Storage. Transfer to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa and the vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven and serve with the fresh greens, as well as the toppings.

More Healthy Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Vegetable & Quinoa Salad with Balsamic Tahini Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

VEGETABLES

4 large carrots, sliced
2 cups brussel sprouts, halved
2 cups cauliflower florets, fresh or frozen
2 tsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

QUINOA

½ cup dry quinoa

BALSAMIC TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp pure maple syrup
2 garlic cloves, minced
Spring water, to thin
Sea salt & black pepper, to taste

FOR SERVING

4 cups greens of choice
¼ cup sun-dried tomatoes, chopped

Cook Mode Prevent your screen from going dark

Instructions

Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the vegetables and drizzle over the avocado oil & seasonings. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Balsamic Tahini Dressing. In a mixing bowl, add the dressing ingredients and whisk to combine. Add the water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide greens and quinoa between bowls. Top with the roasted vegetables, sun-dried tomatoes, and a drizzle of the balsamic tahini dressing. Enjoy!

Notes

Organic Vegetables: You can easily make adjustments to include what you have on hand or your preferred seasonal vegetables, while keeping the salad base the same to have an incredible meal.

Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating: Transfer to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa and the vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven and serve with the fresh greens, as well as the toppings.