Roasted Veggie Chopped Salad
Servings: 6
Calories: 460kcal
Ingredients
Roasted Veggies:
- 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
Salad:
- 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
Dressing:
- 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
Instructions
Roast Veggies
- 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 Dressing
- 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.
To Serve
- 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.
Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 46g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Sodium: 995mg | Fiber: 19g | Sugar: 12g