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Roasted Vegetable Winter Salad (gluten free + Whole30)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x


  • 1 medium sweet potatoes, peeled and chopped
  • 1 delicata squash, sliced in half lengthwise, deseeded, and sliced
  • 1/2 pound of fingerling potatoes, chopped
  • 2 small golden beets, peeled and sliced
  • 1 tablespoon melted butter or ghee OR avocado oil
  • 1 head romaine lettuce, chopped
  • 4 cups arugula (about 4 ounces)
  • pumpkin seeds (pepitas) for garnish



  • 1/4 cup tahini (like this)
  • 2 tbsp olive oil (I use THIS organic brand)
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup or honey (optional: leave out for Whole30)
  • 1/2 clove garlic, crushed (optional)
  • 2 tbsp water (+ more to thin)
  • salt to taste


  1. Preheat oven to 400’F.  Line 2 baking sheets with parchment paper and set aside.
  2. Place chopped vegetables onto baking sheets.  Drizzle with melted fat and toss to coat.  Roast until golden and soft- about 30-35 minutes. Remove from oven. Allow vegetables to cool slightly. 
  3. To make lemon tahini dressing, whisk together tahini, olive oil, lemon juice, optional sweetener, optional garlic, and 2 tablespoons of water.  Add more water to thin to desired consistency.  Add salt to taste and adjust for lemon flavor. 
  4. Arrange romaine lettuce and arugula onto large salad plate.  Top with roasted vegetables.  Garnish with pumpkin seeds. 
  5. To serve, portion out salad onto individual plates and drizzle with lemon tahini dressing. Enjoy!


PRO TIP:  double the amount of vegetables you are roasting so you have more vegetables meal prepped to eat throughout the week.  Roasted vegetables freeze well and can be easily reheated in a toaster oven or oven.