One of many instances of a salad done well is this Whole30 Roasted Veggie Salad recipe.
Any firmer vegetables will work well in Roasted Vegetables, which we make with a combination of broccoli, carrots, and parsnips and serve on a bed of fresh baby spinach.
This recipe makes it a point to use only cooked vegetables or only fresh leafy greens.
The Garlicky Lemon Tahini Dressing, which tastes best drizzled on top rather than tossed, is the real key to what gives this Roasted Veggie Salad its zest.
|Preparation Time||07 minutes|
|Cooking Duration||50 minutes|
|Total Time||57 minutes|
- For the salad
- 1 head broccoli, chopped into florets
- 4 Tbsp olive oil
- 4 cups baby spinach
- 4 large carrots, peeled and cut into 3-inch chunks
- 2 large parsnips, peeled and cut into 3-inch chunks
- Salt and pepper, to taste
For Tahini sauce
- 1/4 cup tahini
- 1/3 cup water
- 1/8 tsp cayenne pepper
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- Salt, to taste
(Make another Recipe – Delicious, Quick, and Easy to Make Cranberry Walnut Vegetarian Chicken Salad)
How to make Tahini Dressing Salad
Set the oven to 400°F. Using parchment paper, line two baking pans.
On a single sheet pan, spread the broccoli out and drizzle with 2 tbsp of olive oil. Add salt and pepper to taste.
On the second sheet pan, spread the parsnips and carrots. Sprinkle with salt and pepper and drizzle with the remaining olive oil.
Bake the vegetables for 30 to 40 minutes, flipping them over halfway through, or until well-browned and golden on the sides.
Take out of the oven and allow to cool a little while preparing the dressing.
The dressing is prepared by combining the garlic, tahini, water, lemon juice, and cayenne pepper in a bowl.
Taste, and then add salt as desired. If the dressing is too thin, gradually add more water until you get a drizzle-friendly consistency.
The spinach should be divided between two big bowls. After evenly distributing the roasted broccoli, carrots, and parsnips between the two bowls, drizzle each with the dressing.