Description
A healthy and delicious roasted vegetable salad with a creamy tahini dressing.
Ingredients
Scale
- 4 cups halved brussel sprouts
- 4 cups peeled and diced (butternut or acorn squash)
- 4 small beets (diced)
- 1 tsp olive oil for roasting
- 2 cups tightly packed (finely chopped kale)
- 1 apple (diced)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
- 5 tbsp tahini
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 3 cloves garlic
- 4–6 tbsp water (to reach desired consistency)
- pinch of salt (to taste)
Instructions
- Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).
- Cut the ends off the brussels sprouts and cut each in half. If there are any large-sized ones, cut them into quarters.
- There are a few ways you can roast the squash. I like to de-seed it, slice into large chunks then roast and remove the skin and dice after roasting. You can easily peel the skin off after it cools a bit. Alternatively, cut the squash in half, remove the seeds and roast face down on a pan until you can pierce with a fork. Let cool until you can handle, then remove the skin and dice. And lastly, remove the seeds, peel and dice and roast on the pan with the brussels sprouts.
- For the beets, you can peel, dice and roast with the brussels sprouts and squash. Dice on the smaller side since they take a bit longer to cook then the other vegetables. Alternatively, they can be be cut into chunks and boiled or steamed stovetop until you can easily pierce with a fork. After they’re tender, run under cool water and slice for the salad.
- Add all the chopped veggies (if you’re roasting everything) to a large sheet pan in an even layer (you may need 2 pans), add 1 tsp olive oil and a pinch of salt and pepper. Roast for 30-40 minutes until everything is tender.
- Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl.
- Blend all the dressing ingredients together until smooth and creamy.
- Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.
Notes
- This salad is best served warm or at room temperature.
- You can customize the vegetables based on what you have on hand.
- Feel free to add other toppings such as feta cheese or grilled chicken for extra protein.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salads
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg