Roasted Vegetable Salad with Tahini Lemon Dressing

This salad is so simple and so unexpected. A nice departure from your usual rotation. If you brought this to your next backyard bbq, you would be judged as someone that clearly knows how to cook. And I promise it is all smoke and mirrors because it is so simple. Just a few ingredients and you have yourself a bright, healthy, nutty salad that took about 10 minutes of work. I roast extra vegetables so I can have it for lunch the next day. And extra dressing is perfect for dipping. So make more than you need, you will thank me. Oh, and tahini. Use the rest of the jar to make hummus or sesame noodles

Roasted Vegetable Salad with Lemon Tahini Dressing
Imperfect Polish 2016
makes 4 side portions or two entree portions

For the dressing: 
Juice of two lemons
1/3 cup of tahini (in Asian/middle eastern food section or in refrigerated section near the hummus usually)
1 garlic clove
1 teaspoon honey or agave
salt and pepper
2 tablespoons olive oil 
water to thin if needed

For the salad: 
1/2 sweet onion or 1 shallot, diced
1 zucchini, diced
1 yellow squash, diced
5 -6 asparagus spears, cut in 2 inch pieces 
1 eggplant, diced 
*Add or subtract and veggies you want! Anything works
olive oil
about 6 cups of greens/lettuce of your choice (use what you love best!)
handful of chopped cilantro or parsley if you have it 
Roasted pumpkin seeds, optional

Preheat the oven to 400 degrees. 

In a small bowl, whisk together all of the dressing ingredients expect the water. Taste and adjust for seasoning and thin with a bit of warm water if it is too thick. Continue to add a bit until it is the consistency you like. The more water you add the more salt and pepper you will need. Refrigerate until ready to use. Can be made up to 2 days in advance. 

Cover 1 or 2 large baking sheets with foil depending on how much vegetables you have. place the vegetables in one single payer on the sheet(s), drizzle with a bit of olive oil and season with salt and pepper. Toss with clean hands until well covered and spread out again. Roast in the oven for about 30 minutes, tossing once half way, until veggies are cooked and a bit golden brown. Place the cooked veggies on a plate or platter and let come to room temperature (the freezer or fridge helps move this along if needed). Can be made one day in advance. 

To assemble the salad, use a large bowl. Place the greens on the bottom, veggies on top, and dress with desired amount of dressing to taste. Sprinkle the chopped herbs and pumpkin seeds on top if using. 


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