Who doesn’t love a good chopped salad? You know, the kind where you get a little bit of everything in each bite. The kind that is colorful, tasty, refreshing. Salad that has something crunchy, something tangy, something salty. A salad that you would eat even if it wasn’t good for you? I’m not talking boring garden salad. I’m talking roasted veggie chopped salad with lemon tahini dressing.
Gimme the Details of those Roasted Veggies:
How long do they take? 15 minutes!
Can I make them in advance? YES….just store in an airtight container in the fridge. They’ll last up to 5 days, but will taste best in the first couple days. Bring them to room temp before making the salad.
What if I don’t like mushrooms? This salad now belongs to YOU, make sure to load it up with the veggies YOU like best.
What else can I do with a tray of Roasted Veggies?
- Make some guacamole, some slaw, heat up some tortillas and make tacos!
- Use them as the base for mini veggie frittatas….BAM, breakfast is DONE!
- Add them to veggie broth for a simple soup.
- Any salad will be greatly enhanced by adding roasted veggies.
- Build a nourish bowl with some greens, grains, the roasted veggies and some enchilada sauce.
- Bake a sweet potato, mash and then load it up with roasted veggies…then drizzle on this lemon tahini dressing.
Roasted Veggie Chopped Salad: More than just beautiful
One of the many things I like about this salad is how easy it is to prep, yet it looks so impressive. Pick a platter, and line it with plenty of greens. I used chopped romaine, but any greens, or even an assortment is just fine. Greens are full of vitamins, minerals, fiber and antioxidants making them a great choice for the base. Pairing greens with healthy fats in the tahini and avocado aid in the absorption of fat soluble vitamins like A, D, E and K.
I chose ingredients based on color, nutrition, texture and flavor….use my example as a guide and then OWN this salad and make it yours. Use what you have, or what you love. Use veggies that are in season or on sale. If you plan to serve this as a main meal—which you definitely should do, make sure there is some protein (if not garbanzos, substitute another type of bean or lentils; sunflower seeds can be swapped for another nut or seed). If you don’t like capers, maybe some artichoke hearts or pesto.
Lemon Tahini Dressing, where you been hiding at? I make a couple (or more) jars of salad dressing every week. It’s my most essential meal prep—-a good dressing can transform and elevate everything. Oh, but a new kid in town has wiggled its way into my heart. Yeah, I’m totally crushing on this lemon tahini dressing. It’s light and creamy, so tasty I don’t feel like I need too much of it and I find it so refreshing during the warmer months. Right now, it’s all I need. I’m putting it on EVERYTHING. BONUS: healthy fats, calcium and amino acids…plus it helps with the absorption of other nutrients.
Never forget that we eat with our eyes first. SERIOUSLY, when something looks appetizing, people tend to decide in advance that it’s going to taste good. This is an awesome way to get more veggie servings in. You don’t even have to be sneaky about it. This salad is obviously full of veggies, but with a beautiful and colorful presentation, your family and friends are more likely to try it and like it.
Roasted Veggie Chopped SaladRate this Recipe
- 2 cups roughly chopped broccoli
- 1 large red pepper chopped into approx. 1 ½ cups
- 1 lb. asparagus cut into 1” pieces
- 2 cups sliced baby bella mushrooms
- 1 Tablespoon olive oil
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground pepper
- 1 large head romaine washed and chopped
- ¼ head red cabbage chopped
- 1 15.5 oz can garbanzo beans rinsed and drained
- ¼ cup sunflower seeds
- 2 Tablespoons capers
- 2 ripe avocados cubed
- ¼ cup tahini
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- 2 teaspoons maple syrup
- 1 clove garlic pressed
- ½ teaspoon coarse sea salt
- ½ teaspoon oregano
- ¼ teaspoon cumin
- 3-4 Tablespoons water
- Preheat oven to 375.
- Line rimmed baking tray with unbleached parchment paper.
- Spread veggies on prepared pan in single layer.
- Drizzle with oil and sprinkle with salt and pepper.
- Roast for 20 minutes.
- Veggies can be made in advance and stored in an air tight container in the fridge for up to 5 days. Bring to room temp before making salad.
- Make sure the tahini you’re using is thoroughly mixed before measuring.
- Add all ingredients, except water, to a small bowl and using a fork or whisk, mix until everything is well incorporated.
- Add the water 1 Tablespoon at a time until desired consistency.
- Dressing will stay good in air tight container in fridge for up to a week.
- Spread romaine onto the bottom of a large platter. Line up remaining ingredients in rows, drizzle on dressing. Alternately, place all ingredients in a large bowl, pour ½ the dressing over and toss well.