Grounding Roasted Vegetable Salad - full of rich Fall veggies and topped with a creamy ginger garlic dressing. #plantbased #vegan #glutenfree #dairyfree #healthy #salad #recipe

Grounding Roasted Vegetable Salad


This salad brings together delicious grounding fall vegetables, a creamy dressing and detoxifying greens. It is the perfect recipe for warm, early autumn days when you aren't ready for soup but are definitely ready for a little root veg into your life! 

Grounding foods - meaning foods that literally grow down into the ground - like beets, carrots, ginger and sweet potatoes give you energy to feel less spacey and more focused. They also help balance your body as it adjusts to cooler, lighter fall weather. 

Sweet potatoes can help curb your sweet tooth since they provide you with a fibre rich, natural sweetness. They are full of vitamin A for gorgeous, skin and vitamin C and copper for a healthy immune system. 

The walnuts and pumpkin seeds contain healthy fats to help you better absorb all the veggie's amazing nutrients plus they provide clean, plant based protein. 

Ginger and garlic blend together with tahini for a creamy, anti-inflammatory dressing, lightly sweetened using pure maple syrup. 

Seriously, this healthy, hearty salad is the poster child for fall flavours ;-)



serves 2 as a meal or 4 as a side


  • 2 medium beets, peeled and chopped into 1" pieces
  • 2 tsp olive oil, divided
  • fresh ground sea salt and pepper
  • 1 large sweet potato, scrubbed and chopped into 1" pieces
  • 1 carrot, shredded
  • 1/4 cup walnuts
  • 2 Tbsp pumpkin seeds
  • 6 cups of greens of your choice (torn kale, baby kale, arugula or spring mix all work well)


  • 1 clove garlic, roughly chopped
  • 1" piece of ginger, roughly chopped
  • 4 Tbsp tahini
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp pure maple syrup
  • fresh ground sea salt to taste
  • 2 Tbsp water

Tips & Nutrition

You can use any greens you like in this salad. Massaged torn kale makes it very hearty or arugula adds a nice peppery flavour.

This salad incorporates the grounding veg that are in season in the Fall like beets, sweet potatoes and carrots and ginger helping you transition into the changing season. 

The tahini dressing is quite thick. You can easily thin it out by adding 1 more tablespoon of water to the recipe. This may work better on more delicate greens like arugula or spring mix. 

The dressing will keep for up to 3 days in an airtight container in the fridge. I like to roast double the amount of veggies, put half in the fridge and then use them with the dressing the next day with quinoa or brown rice for a veggie power bowl.


Preheat the oven to 400 and line a rimmed baking sheet with parchment paper. 

I like to give the beets a 10 minute head start when roasting them with sweet potatoes as they tend to take a touch longer. In a large mixing bowl, toss the beets with 1 teaspoon of olive oil and some salt and pepper. Once well coated, spread them out over half of the lined baking sheet and put them in the oven. 

While the beets are starting to cook, use the same mixing bowl to toss the sweet potatoes with 1 teaspoon of olive oil and salt and pepper. Once coated, remove the baking sheet with the beets on it out of the oven and spread the potatoes over the other half. Put the pan back in and roast for 30-40 minutes or until they are soft when pierced with a fork. 

Place all the dressing ingredients in a high speed blender or food processor and blend until creamy. 

On a large serving plate arrange the greens and top with the roasted veg, shredded carrots pumpkin seeds, walnuts and pumpkin seeds. Drizzle with the dressing. It can be served with the roasted veggies warm or make them ahead of time and serve cold - delicious either way!


Add a Comment

We thought you might likeā€¦