20-Minute Roasted Autumn Salad

You’ll need:

— 200g pumpkin, sliced

— 2 carrots, sliced

— 1 red onion, cut into squares

— 1/4 white cabbage, cut into thin strips

— 1 cup cooked quinoa (leftover works great!)

— 2 large handfuls of fresh spinach

— 1/4 cup pomegranate seeds

— Olive oil, salt & pepper

For the dressing:

— 2 tbsp tahini

— 1 tbsp Dijon mustard

— 1 tbsp honey

— Juice of 1/2 lemon

— Water, to thin out

Method:

— Preheat oven to 180°C.

— Toss the pumpkin, carrots, red onion, and white cabbage with olive oil, salt, and pepper. Spread evenly on a baking tray.

— Roast the vegetables in the oven for about 20 minutes, or until tender and slightly caramelized.

— In a small bowl, whisk together tahini, Dijon mustard, honey, lemon juice, and water until smooth and at your desired consistency.

— In a large bowl, layer the fresh spinach as the base. Add the roasted vegetables and cooked quinoa on top.

— Drizzle the salad with the tahini dressing and sprinkle with pomegranate seeds.

ENJOY ♥️