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Moroccan Style Roasted Vegetable Salad with Tahini Dressing

Joanne Rappos

Olive & Mango

Hamilton, Ontario


salad, vegan feta crumble



2 small sweet potatoes, peeled and cut into chunks

2 red onions, peeled and cut into wedges

1 large parsnip, peeled and cut into chunks

2 large carrots, peeled and cut into chunks

4 green onions, cut into 2 cm lengths

2 tbsp olive oil 2 tbsp dried harissa seasoning powder Salt and pepper, to taste

100 g bag baby spinach 1 cup dried apricots, chopped into bite-size pieces 1⁄2 cup chopped pumpkin seeds

1⁄2 cup pomegranate seeds 1/4 cup vegan feta, crumbled

salad recipe, vegan recipe, vegan food magazine


2 tbsp tahini paste Juice of 1 lemon 4 tbsp dairy-free yogurt

Small bunch of mint, finely chopped (approx. 1 tbsp) Salt and pepper, to taste


  • Heat oven to 400°F, line a large baking tray with baking parchment.

  • In a large bowl, toss together all the veggies with harissa, olive oil, salt and pepper.

  • Arrange in a single layer on the baking tray and roast, turning once, for 40 mins until tender and starting to char.

  • Once cooked, allow to cool for 10 mins.

  • While the veggies are cooling, make the dressing. Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing.

  • Stir in the mint.

  • Assemble the salad. Toss the veggies with the spinach leaves, pomegranate seeds, feta, dried apricots and pumpkin seeds.

  • Drizzle over the dressing or serve it on the side along with warm pita bread.

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