A delightful winter roast vegetable salad featuring butternut squash, parsnips, carrots, and shallots, combined with a tangy dressing of rapeseed oil, red wine vinegar, and mustard, topped with yogurt-tahini mix and seeds.
1: Preheat the oven and prepare the vegetables by cutting the butternut squash, parsnips, carrots, and shallots.
2: Wrap the beetroot in foil separately.
3: Toss the root vegetables with coriander seeds, caraway seeds, thyme, rapeseed oil, and salt.
4: Roast the vegetables in the oven until tender and golden.
5: Prepare the dressing by mixing rapeseed oil, red wine vinegar, mustard, salt, and pepper.
6: Combine yogurt and tahini in a bowl, adding a little water and salt as needed.
7: Assemble the salad by mixing roasted vegetables, dressing, and toppings of yogurt-tahini mix, pumpkin seeds, pomegranate seeds, and fresh parsley.
