Roast Vegetable Salad with Parsley Tahini Dressing

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(Serves 4)

Bright and beautiful, creamy and delicious. This is the perfect salad to bring to your next picnic or luncheon; your guests will thank you.
[To make the Parsley Tahini Dressing click here]


  • 1 large sweet potato (approximately 400g)
  • 2 large beetroots (approximately 400g)
  • 2 medium red onions (approximately 400g)
  • 2 cups baby spinach
  • 2 tablespoons coconut oil or ghee, melted
  • Himalayan or Celtic sea salt to taste
  • Pepper to taste
  • ¾ cup Parsley Tahini Dressing


  1. Preheat oven to 180o C. Line a large baking tray with baking paper and set aside.
  2. Peel and chop vegetables into large cubes (do not need to be even).
  3. Place vegetables on baking tray. Drizzle coconut oil or ghee over them and season with salt and pepper.
  4. Bake for 20-30mins or until lightly browned and soft inside.
  5. Once cooked toss through baby spinach and dollop Parsley Tahini Dressing all over.

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