This roasted fall vegetable salad brings together sweet carrots and squash, crisp-edged Brussels sprouts, and tender cauliflower. I serve them over a lemony tahini yogurt base, then finish the platter with pita croutons, fresh dill, pistachios, and a bright pomegranate molasses dressing.
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Why My Recipe Works
- The vegetables roast on a sheet pan while you prepare the dressing, yogurt, and pita croutons. Super easy.
- Carrots, winter squash, cauliflower, and Brussels sprouts make this a satisfying way to cook with fall produce. But you can totally change it up. Make it your own!
- The creamy tahini yogurt, tart pomegranate dressing, and crunchy pita make it a colorful side for roasted chicken, grilled meats, or a vegetarian meal.
Ingredients
Hereโs what you will need:
- Vegetables: I am using a combination of local fall carrots, honeynut squash, Brussels sprouts and cauliflower. But really, any hearty vegetable could work here. Broccoli or potatoes would also work. The key is to make sure the vegetable cut small enough to roast quickly but large enough to still have a nice bite to them.
- Spices: Youโre going to need both Sumac and Zaโatar for this recipe. Both can be found at most grocery stores these days, online or at your local Middle Eastern market.
- Pomegranate Molasses: Another classic Middle Eastern ingredient. It adds sweetness and tartness to the dressing. But if you donโt have it, you can use some maple syrup or honey instead and add more lemon juice to the dressing.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Expert Tips
- Give the vegetables room to roast. Spread them in a single layer, using two pans if they feel crowded. Crowding can trap steam and make it harder for the vegetables to brown.
- Cut the vegetables into similar-sized pieces. Carrots and squash take longer to cook when cut into large chunks, so keep the pieces fairly even.
- Keep the pita croutons separate until serving. Theyโll stay crisp instead of absorbing moisture from the vegetables and dressing.
If you make this Roasted Fall Vegetable Salad with Tahini Yogurt or any other Salad Recipeย on Urban Farm and Kitchen, please take a moment to rate the recipe โญโญโญโญโญ and leave a comment below. Itโs such a help to others who want to try the recipe.
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Roasted Fall Vegetable Salad with Tahini Yogurt
This roasted fall vegetable salad brings together sweet carrots and squash, crisp-edged Brussels sprouts, and tender cauliflower. I serve them over a lemony tahini yogurt base, then finish the platter with pita croutons, fresh dill, pistachios, and a bright pomegranate molasses dressing.
Ingredientsย
For the Roasted Vegetables
- 2 Carrots (cut into small cubes)
- 1 Honeynut squash (cut into small cubes) โ or half a butternut squash
- ยฝ head of cauliflower (cut into small florets)
- ยฝ lb Brussels Sprouts (halved)
- 2-4 garlic cloves โ skin on
- 2 tablespoon Extra virgin olive oil
- ยฝ teaspoon kosher salt
- ยผ teaspoon Black pepper
For the Pita Croutons
- 1 Pita bread (cut into small squares)
- 1 teaspoon Extra virgin olive oil
- ยฝ teaspoon Zaโatar
For the Sumac Pomegranate Dressing
- 3 tablespoon Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Pomegranate Molasses
- ยฝ teaspoon Kosher salt
- ยผ teaspoon Black pepper
For the Tahini Yogurt Base
- ยพ cup Greek yogurt
- ยผ cup Tahini
- 2 tablespoon Lemon juice
- ยผ teaspoon kosher salt
- Cold water to loosen the sauce
Garnish
- Garnish with fresh dill and pistachios
Instructionsย
- Step 1. Roast the Vegetables. Preheat your oven to 400F. Place the carrots, squash, cauliflower, Brussels sprouts and garlic on a roasting tray. Drizzle with olive oil and season with salt and pepper. Toss and arrange in a single layer. Roast for 25-30 minutes until softened and charred. You want the vegetables to still have some bite to them, so donโt overcook them.
- Step 2. Make Pita Chips. On a baking tray, combine the pita chips with oil and zaโatar. Bake in the same oven as the vegetable for 8-10 minutes, or until the pita chips are toasted. Keep an eye on them; they will burn quickly.
- Step 3. Make Dressing. In a large bowl, combine the olive oil, lemon juice, pomegranate molasses, salt and pepper. Set aside.
- Step 4. Toss. When the roasted vegetables are ready, let them cool slightly. Remove the garlic cloves and set aside (youโll need them for the yogurt sauce). Add the slightly cooled vegetables to the dressing bowl. Toss to combine. Taste and adjust the seasoning to your liking.
- Step 5. Make Yogurt Sauce. Squeeze the roasted garlic from its skins into a bowl. Add the Greek yogurt, tahini, lemon juice, and salt. Stir until smooth, then add cold water a little at a time until the sauce is spreadable.
- Step 6. Assemble. Spread the tahini yogurt over a serving platter. Arrange the dressed vegetables on top, then finish with pita croutons, fresh dill, and pistachios.
Notes
Tips for Success:
- Give the vegetables room to roast. Spread them in a single layer, using two pans if they feel crowded. Crowding can trap steam and make it harder for the vegetables to brown.ย
- Cut the vegetables into similar-sized pieces. Carrots and squash take longer to cook when cut into large chunks, so keep the pieces fairly even.
- Keep the pita croutons separate until serving. Theyโll stay crisp instead of absorbing moisture from the vegetables and dressing.
- Adjust the yogurt sauce gradually. Tahini thickens the mixture, so add cold water a spoonful at a time until it spreads easily.
- Let the vegetables cool slightly before tossing. This keeps the salad warm without making the yogurt base runny when you assemble the platter.
Nutrition
Calories: 307kcal, Carbohydrates: 32g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.002g, Cholesterol: 1mg, Sodium: 784mg, Potassium: 900mg, Fiber: 6g, Sugar: 7g, Vitamin A: 16981IU, Vitamin C: 86mg, Calcium: 147mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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