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Winter Roasted Vegetable Salad

3.07 from 1129 votes
The perfect simple and delicious roasted vegetable salad tossed in a homemade maple and tahini dressing
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: dinner, Side Dish
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 400° and grease or line a baking sheet.
  2. Place prepared kale in a large bowl.
  3. 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.
  4. 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!).
  5. Meanwhile, whisk together the dressing ingredients. Add more water as needed until desired consistency is reached.
  6. Add about 1/2 of the dressing to the kale and toss. Let sit in dressing while veggies cook to soften the kale.
  7. 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!