Grilled Vegetable Salad with Lentils, Tahini, Dijon and Maple Vinaigrette
This warm salad of grilled vegetables is perfect for cold days. It’s comforting and hearty yet fresh, and the tahini, Dijon mustard and maple syrup dressing is to die for. Wow!
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- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Servings: 4 to 6
Ingredients
Grilled Vegetables
- 1 butternut squash, diced
- 1 cauliflower floret
- 1 red onion, diced
- 3 tablespoons (45 ml) olive oil
- 2 teaspoons (10 ml) harissa or sriracha
- 2 teaspoons (10 ml) dried oregano
- 1/2 teaspoon (2.5 ml) cinnamon
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) garlic powder
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Tahini, Dijon and Maple Vinaigrette
- 1/4 cup (60 ml) tahini
- 2 tablespoons (30 ml) Dijon mustard
- Zest of 1 well-washed lemon
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon (15 ml) maple syrup
- 3 tablespoons (45 ml) water
- 1/2 teaspoon (2.5 ml) salt
- 1 small clove garlic, minced
Kale Salad
- 2 cups (400 g) cooked barley
- 2 cups (400 g) cooked lentils or 1 can (540 ml) lentils, well rinsed and drained
- 1 avocado, cubed
- 1 red apple, diced
- 1/2 cup (20 g) finely chopped fresh parsley
- 1/4 cup (10 g) finely chopped fresh mint
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Preparation
Grilled Vegetables
- Preheat the oven to 425°F and place the rack in the centre. Line a large baking tray with parchment paper.
Arrange all the ingredients for the roasted vegetables on the baking sheet, then stir with your hands or a spoon until the vegetables are well coated in oil and spices. Bake for 25 to 30 minutes. Leave to cool for about ten minutes.
Tahini, Dijon and Maple Vinaigrette
- Whisk all the ingredients for the dressing together in a bowl.
Kale Salad
- Gently toss all the salad ingredients, grilled vegetables and vinaigrette together in a large salad bowl. Enjoy!
Note
- It is important not to overcook the vegetables, as this will cause them to become mashed when added to the salad.
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