Warm Winter Salad – a hearty “entree” salad made on a sheet pan with roasted cauliflower, carrots, fennel and chickpeas, topped with spinach, drizzled with Everyday Tahini Sauce and sprinkled with fresh dill and Egyptian Dukkah. Vegan, Gluten-free and low carb. Here are more Vegan Make-Ahead salads!
Hello salad of my dreams! A Sheet Pan Salad? Perhaps a little strange but I’m kind of in love with this Warm Winter Salad, so I’m hoping you keep an open mind. 🙂 It’s a lovely weeknight meal- not only healthy and tasty but really easy, especially if you meal prep the Everyday Tahini Sauce and Dukkah ahead.
And the nice thing is it keeps well and can be reheated for midweek lunches! Lunches you will even look forward too!
Preheat the oven to 425F and begin chopping veggies.
Cut cauliflower and carrots into bite-sized pieces.
Slice fennel in half, remove the core and slice int 1/3 inch thick slices.
Cut an onion into 1/2 inch wedges.
Toss all in a big bowl with olive oil, just enough to lightly coat.
Add lemon zest, spices and salt.
Spread out on one or two parchment-lined sheet pans and roast in the oven until the cauliflower is golden and tender, about 20-25 minutes, stirring halfway through.
Move the salad to one sheet pan and top with fresh baby spinach.
The spinach will wilt slightly.
Then drizzle the salad with Everyday Tahini Sauce and sprinkle with Dukkah.
You can also sprinkle with zaatar if you don’t have Dukkah. Or even just toasted sesame seeds for a little texture!
Squeeze with a little lemon and sprinkle with salt and pepper and aleppo chili flakes.
Fresh dill adds a refreshing flavor- or substitute Italian parsley.
This Warm Winter Salad is lovely served right from the sheet pan, while still warm.
Or place the Warm Winter Salad in a serving bowl.
The leftovers last 3 days in the fridge- and feel free to warm up the salad (in a microwave) if you like, for mid-week lunches.
You may also like:
- Vegan Make Ahead salads!
- 25 Simple Sheet-Pan Dinners
- Purple Cauliflower Salad (Sicilian Style!)
- Roasted Cauliflower Steaks with Gremolata
- Whole Roasted Cauliflower with Tahini Sauce
Let us know how you like this Warm Sinter Salad in the comments below!
Happy Week,
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Warm Winter Salad
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Main, salad, vegan
- Method: roasted
- Cuisine: middle eastern
Description
Warm Winter Salad – a hearty, Middle Eastern salad made on a sheet pan with roasted cauliflower, carrots, fennel and chickpeas, topped with wilting spinach, drizzled with Everyday Tahini Sauce and sprinkled with fresh dill and Dukkah. Vegan and Gluten-free.
Ingredients
- 1 head cauliflower, cut into small florets
- 2–3 large carrots (or parsnips), peeled and cut into 1 inch thick pieces
- 1 fennel bulb, cored and cut in 1/3 inch thick wedges
- 1 red onion, sliced ito 1/2 inch wedges
- 14-ounce can chickpeas ( rinsed, drained and patted dry) about 1 1 /2 cups cooked chickpeas
- 2–3 tablespoons olive oil
- 2 garlic cloves, finely minced or use 1 teaspoon granulated garlic
- 2 teaspoons coriander
- 2 teaspoons sumac (optional, but tasty)
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- zest from one lemon
- Couple handfuls baby spinach
- Everyday Tahini Sauce (thin out with a little water, to make it more like a dressing)
- 3–4 tablespoons Dukkah (or a 2 tablespoons Zaatar)
- 3–4 tablespoons fresh dill
- squeeze of lemon juice
- Aleppo chili flakes ( or reguluar)
Instructions
- Preheat oven to 425F.
- Place the cauliflower florets, carrots, fennel, onion and chickpeas in a EXTRA large bowl. Toss with the olive oil, minced garlic, coriander, salt, pepper and lemon zest. Toss well.
- Place in a single layer on one or two, parchement lined sheet pans. Bake for 15 minutes, then toss veggies and rotate pans, bake 10-15 minutes more until cauliflower is tender, and edges crispy.
- Make the Everyday Tahini Sauce and the Dukkah.
- If serving on the sheet pan, move all the veggies onto one pan. Spread around evenly. Top with the baby spinach, drizzle the tahini sauce over top (diagonally is nice) and sprinkle with the Dukkah. Squeeze with a little lemon.
- Garnish with the fresh dill and Chili flakes.
- Enjoy!
Notes
Refigerate any leftovers for midweek lunches.
Nutrition
- Serving Size: 1 ¼ cup ( not including Tahini dressing or Dukkah)
- Calories: 184
- Sugar: 7.1 g
- Sodium: 683.5 mg
- Fat: 6.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 26.9 g
- Fiber: 8.8 g
- Protein: 7.8 g
- Cholesterol: 0 mg
Do you use whole coriander or ground coriander in this recipe?
Hi Evie- I used ground coriander- but feel free to use whole seeds if you prefer (toast first and then grind).
So excited to try this salad. Thank you for so many wonderful recipes.
Wonderful recipe! Thank you for sharing
Excellent!!! I had to substitute a few veggies bc I used what I had, cauliflower, butternut squash, red onions. Chickpeas and spinach. It was wonderful!!! Thank you for all the great recipes… per doc I needed to change by diet and your recipes make it so easy and tasty!!!!
I love this salad, Sylvia. It is one of my all time favorites. Just made it for the second time tonight. Subbed arugula for the spinach because that’s what I had in the fridge. Equally yummy. Plan to make it again in a week as we have snow in the forecast here in west Michigan for Monday, May 11th. Brr rrr.
LOVED this recipe! Had to punt with the ingredients on hand since we are under ‘Shelter In Place’ order at the moment. I had no fennel but did have the parsnips so used them and the carrots. Had a packaged of chopped cauliflower, so added it after the first 15 minutes of cooking. Added some kale leaves to the last 5-7 minutes of cooking b/c I needed to use them. The tahini dressing was off the charts, especially with a big dash of hot sauce. Will make this again! Family loved it too. Keep the awesome recipes coming! Thanks you Sylvia!
Thanks Eve!
Love this salad. Perfect for lunches. I added roasted chicken on the side.
Absolutely delicious! Thank you so much for this wonderful recipe- easy to make, super healthy and amazing flavours! Every recipe I make of yours is so good- I am super grateful to you for providing them. I often make your sheet pan ratatouille and I will be making this one frequently too. I have never used fennel before as I was never quite sure what to do with it- so good- can’t believe I’ve been missing out on it for all these years! The tahini sauce was perfect with this. Thanks again.
What other sauces or substitute do you suggest instead of tahini —I have someone with a anaphylactic sesame seed allergy… thx
Hi You could use any creamy dressing here! Like the Hemp seed dressing or like vegan ranch!
Thank you– the salad was delicious
Thanks so much- glad it turned out! What dressing did you use? You got me thinking that I should make a sesame-free, tahini sauce!
I used the Creamy Hemp dressing–it was awesome.
A sesame free option for tahini would be great! thank you
Yum! I usually make this roast veg salad with zaatar chicken thighs added in (just pop them on the same sheet pan with a little oil and a goos sprinkling of zaatar) as the sticky chickeny juices are gorgeous as a salad dressing, but this is a great alternative. I used whole coriander on the veg (vs ground) as I love getting a punch of toasted seed in the finished dish (learned that from your frankies post), subbed arugula instead of spinach (tastier), cilantro and parsley for dill (my dill was looking sad)…but the ease of this hearty warm salad makes it perfect on a cold weeknight. All this to say that this is delish and easily adaptable to what is in the cupboard. Great recipe—thanks!
Thanks Bri!
I made this tonight for dinner and I absolutely loved it! The tahini sauce and dukkah really make this dish. One question, how do you say dukkah? Like a ducka or dooka?
I say dookah 🙂
I like this strange salad. I had Dukkah, didn’t use dill, but will add fresh dill to the left-overs for sure. The daily tahini sauce was very good, but this salad could take just about any dressing. Thanks for the inspiration.