Winter Roasted Vegetable Salad
The perfect simple and delicious roasted vegetable salad tossed in a homemade maple and tahini dressing
Ingredients
- 8 cups (800 g) de-stemmed and chopped kale
- 2 1/2 cups (500 g) peeled and diced butternut squash
- 1 1/2 cups (165 g) thinly sliced baby carrots
- 3 cups (264 g) quartered Brussels sprouts
- 1 tbsp (15 ml) olive oil
- ½ cup (65 g) roasted pecans halved or chopped, plus more to taste
- ½ cup (65 g) dried cranberries plus more to taste
Dressing
- ½ cup (128 g) tahini
- ¼ cup (60 ml) water more as needed
- 1 ½ tbsp (22 ml) pure maple syrup
- 2 tbsp (30 ml) lemon juice
- ½ tsp garlic powder
- 1 tsp salt
- ⅛ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400° and grease or line a baking sheet.
- Place prepared kale in a large bowl.
- Spread squash, carrots and Brussels on baking sheet and drizzle with olive oil. Using a rubber spatula, toss them around to coat veggies in oil.
- Bake for 20-30 minutes, until the vegetables are fork tender (the carrots may be a tad undercooked, but that is ok, as they still taste delicious!).
- Meanwhile, whisk together the dressing ingredients. Add more water as needed until desired consistency is reached.
- Add about 1/2 of the dressing to the kale and toss. Let sit in dressing while veggies cook to soften the kale.
- Add cooked vegetables, roasted pecans and cranberries* to the kale then toss in the rest of the dressing (if desired, pour slowly to avoid over-dressing). Add more pecans and dried cranberries if desired!
Notes
If desired, cook the pecans and cranberries on the stove in a little olive oil for about 5 minutes over medium heat. This adds yummy flavor!