Roasted Vegetable Harvest Salad with Lemon Tahini Dressing

A delicious, nutrient-packed salad perfect for Thanksgiving or any day of the week, featuring roasted vegetables and a tangy lemon tahini dressing.

By @sammibrondo.rd

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 sweet potatoes (amount not specified)
• 0 Brussels sprouts (amount not specified)
• 0 carrots (amount not specified)
• 0 olive oil (amount not specified)
• 0 salt (amount not specified)
• 0 pepper (amount not specified)
• 0 tahini (amount not specified)
• 0 lemon juice (amount not specified)
• 0 garlic (amount not specified)
• 0 water (amount not specified)
• 0 salt (amount not specified)
• 0 pepper (amount not specified)
• 0 mixed greens (amount not specified)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the vegetables by chopping them into bite-sized pieces. Suggested vegetables include sweet potatoes, Brussels sprouts, and carrots.
3. Place the chopped vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
4. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
5. While the vegetables are roasting, prepare the lemon tahini dressing by combining tahini, lemon juice, garlic, and water in a bowl. Whisk until smooth.
6. Season the dressing with salt and pepper to taste.
7. Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
8. In a large bowl, combine the roasted vegetables with mixed greens.
9. Drizzle the lemon tahini dressing over the salad and toss to combine.
10. Serve the salad immediately or store in the refrigerator for a make-ahead lunch or dinner.