Even in winter, I do love having a salad. But sometimes I just need something warming as well. That’s why the warm veggie salad is currently one of my favorite dishes. It is warming, but not too hot. It is always colorful, so you do eat the rainbow and nourish your soul. Enjoy!
Warm Veggie Salad
- 1 cauliflower
- 1 broccoli
- 2 carrots
- 1 fennel
- 20 g sunflower seeds
- 1 garlic clove
- 1 Tbsp tahini
- 3 Tbsp apple vinegar
- 3 Tbsp olive oil
- 1 Tbsp water
- 1 Tbsp maple syrup
- salt & pepper
Preheat the oven to 180 degrees.
Brush 2 baking trays with some olive oil.
Cut the veggies into big pieces
Put the veggies on the baking trays. Make sure there is some space between the different veggies.
Put some salt and olive oil on top of the veggies and put it into the oven for about 30 minutes.
Meanwhile, mash the garlic clove in a mortar.
Add the rest of the ingredients for the dressing to it and mix it well through.
When the veggies look crisp, get them out of the oven. Put them on a plate and put the dressing on it.