rainbow salad with tahini dressing

rainbow salad with tahini dressing

A summery rainbow salad with tahini dressing is exactly what the doctor ordered. Roasted sweet potatoes, beets, and curried chickpeas top a bed of fresh spinach. A balanced tahini dressing drizzled over the top brings the whole dish together. You can serve this produce-dense salad vegetarian style or add grilled chicken breast or salmon for a healthy complete meal.

Before the COVID norm of working from home, I regularly enjoyed the biggest perk of working for a Silicon Valley Tech company; FREE FOOD! How quickly I took for granted the fact that a chef-prepared meal was hot and ready each day at 12pm sharp. My favorite lunchtime feature was the robust salad bar. The offerings spanned far beyond basic ice berg lettuce and tomatoes. We had a variety of greens and all the roasted vegetables and toppings one could hope for.

rainbow salad with tahini dressing

Having prepared produce on hand tremendously helped me reach my vegetable quota each day. Since working from home I noticed that I was consuming fewer and fewer vegetables, simply because I didn’t have time to prepare them. Prepping vegetables in batch became my saving grace.

This rainbow salad with tahini dressing [inspired by the rainbow wrap at Trader Joe’s] is my favorite way to utilize roasted sweet potatoes and beets that I’ve prepped in advance. My recipe yields more roasted vegetables than you’ll need for one serving, allowing you to store the rest in the fridge for future use.

If you want more vegetable forward recipes, check these out:

Leave a comment if you try my recipe and let me know how you liked it!

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rainbow salad with tahini dressing

rainbow salad with tahini dressing

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  • Author: Sepideh Esmaili Campos


  • 5 red beets, tops cut off and beets rinsed thoroughly under cold water
  • 4 sweet potatoes
  • Olive oil 
  • Kosher salt 
  • 1 can garbanzo beans, rinsed 
  • 1 ½ teaspoon curry powder 
  • 4 cups raw baby spinach, washed and spun dry
  • 1 cup cherry tomatoes, sliced in half 
  • ½ cup shredded carrots
  • ¼ cup pumpkin seeds
  • 2 ounces feta cheese, crumbled 


  • 2 Tablespoons tahini
  • 34 Tablespoons water 
  • 2 Tablespoons fresh lemon juice 
  • 1/2 teaspoon kosher salt 
  • ½ teaspoon ground cumin 
  • ⅛ teaspoon garlic powder


  1. Preheat oven to 375 degrees, line three rimmed baking sheets with aluminum foil. 
  2. While the oven is preheating, peel the beets and the sweet potatoes. Cut the beets and potatoes into 1 inch cubes. 
  3. Put the potatoes on one baking sheet and the beets on the other. Toss the contents of each tray with 1 ½ tablespoons of olive oil and ½ teaspoon kosher salt. 
  4. Roast the potatoes and beets in the oven for 30 minutes. 
  5. While the potatoes and beets are roasting, toss the garbanzo beans with 1 tablespoon of olive oil and the curry powder. Scatter the beans on the last baking sheet and place in the oven for 10 minutes. 
  6. Remove the roasted vegetables and garbanzo beans from the oven. 
  7. Prepare the dressing by combining all the ingredients in a measuring cup and whisk until smooth. Start with 3 Tablespoons of water and add more to get the desired consistency. 
  8. Place the spinach in a large salad bowl and top with the cherry tomatoes, shredded carrots, ⅓ of the roasted potatoes, ⅓ of the beets, and ⅓ if the garbanzo beans. The extra roasted vegetables can be stored in the refrigerator for a quick salad or vegetable wrap.
  9. Just before serving, toss the salad with the dressing and top with pumpkin seeds and feta. 
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