This wholesome salad combines the earthy crunch of lightly cooked cauliflower florets with the natural sweetness of roasted pumpkin, all nestled on a bed of fresh baby spinach. Thinly sliced red onion adds a sharp bite, while optional chickpeas bring extra protein and heartiness. The star of the dish is the creamy, oil‑free lemon tahini dressing, which blends nutty sesame paste with bright citrus, garlic, and warming spices for a flavour that is both rich and refreshing. Finished with garnishes like toasted almonds or pine nuts, jewel‑like pomegranate seeds, and fresh parsley, this salad is as visually stunning as it is nourishing.
Health Benefits
- Heart Health: The oil‑free tahini dressing provides healthy fats from sesame seeds without added oils, supporting cardiovascular wellness. Spinach and cauliflower are naturally low in fat and high in fibre, helping to maintain healthy cholesterol levels.
- Digestive Support: Cauliflower, pumpkin, and chickpeas are excellent sources of dietary fibre, which promotes regular digestion and supports a healthy gut microbiome.
- Immune Boost: Spinach, pumpkin, and pomegranate seeds are rich in vitamins A and C, antioxidants that strengthen the immune system and help protect against oxidative stress.
- Bone Strength: Tahini is a good source of calcium and magnesium, while spinach contributes vitamin K—together supporting strong bones and healthy joints.
- Blood Sugar Balance: Chickpeas and pumpkin provide complex carbohydrates and protein, which slow digestion and help stabilise blood sugar levels.
- Anti‑Inflammatory Properties: Garlic, cumin, and cayenne pepper contain compounds that may reduce inflammation and support overall well-being.
- Weight Management: High in fibre and plant‑based protein yet low in calories, this salad is filling and satisfying, making it an excellent choice for those aiming to maintain or lose weight.
🍴 Lifestyle Fit
- Whole‑Food Plant‑Based (WFPB): 100% compliant with oil‑free, plant‑based eating.
- Versatile: Works as a light main meal, a side dish, or a colourful addition to a shared table.
- Meal Prep Friendly: Keeps well in the fridge for 2–3 days, with flavours deepening over time.
- Crowd‑Pleaser: Perfect for family dinners, summer picnics, or festive gatherings—nutritious, delicious, and visually appealing.
This Spinach & Cauliflower Salad with Lemon Tahini Dressing is a nutrient‑packed, flavour‑forward recipe that celebrates the best of plant‑based eating. It’s a dish that nourishes the body, delights the senses, and fits beautifully into a wholesome lifestyle.
Spinach & Cauliflower Salad with Tahini Dressing
Ingredients
For the salad
- ½ head miso tahini roasted cauliflower when cool, separate out into small florets
- 1 cup roast pumpkin cubed small
- ¼ tsp black pepper
- 2-4 cups baby spinach
- ½ red onion thinly sliced
- ½ cup crispy turmeric chickpeas
For the lemon tahini dressing
- ⅓ cup tahini paste
- ¼ cup fresh lemon juice
- ¼ cup warm water
- 2 cloves garlic minced
- ½ tsp ground cumin optional
- pinch of cayenne pepper optional
Garnish ideas
- toasted slivered almonds or pine nuts
- pomegranate seeds
- fresh chopped parsley
Instructions
For the salad
- Gently add all the salad ingredients to a large salad bowl, mixing them gently through.
For the dressing
- Whisk together all the dressing ingredients in a small bowl: tahini, lemon juice, warm water, minced garlic, cumin, and the cayenne (if using).
- The mixture will thicken dramatically; this is normal. Keep whisking and add more warm water, one tablespoon at a time, until the dressing is smooth and has a thin, pourable consistency (you may need up to ½ cup total warm water). Taste and adjust seasonings.
- Gently pour the dressing over the salad and fold through.
- Garnish with dry-toasted nuts, pomegranate seeds, and parsley. Then serve immediately.
