March 14, 2024
Roasted Salad with Lemon Tahini Dressing
I love fresh veggies! In early spring the heartiest veggies like cauliflower and kale are still around, but they are complimented with those first hints of the season like asparagus. This dish combines the best of the season into a warm roasted salad with a dressing that is bright and earthy. You are going to want to put this dressing on EVERYTHING. You can play around with this recipe by adding or changing the veggies, adding some grilled chicken or chick peas to the salad. Consider this a starting point and experiment with all your favorite spring flavors!
For the Salad:
2 cups white cabbage sliced thin
1 small bunch asparagus trimmed
2 cups cauliflower crowns
2-3 Tablespoons Zesty Lemon Infused olive oil
toasted pumpkin seeds or sliced almonds
2 cups baby spinach or baby arugula For the Dressing
1/4 cup Zesty Lemon Olive Oil
1/8 cup red wine vinegar
2 Tablespoons Tahini
1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice from one lemon
Heat the oven to 375 degrees. Spread the cabbage, asparagus and cauliflower into an even layer and coat with Lemon olive oil. Roast about 30-35 minutes until the vegetables are browning on the edges. Mean while make the dressing by adding all dressing ingredients into a mason jar with a tight fitting lid. Shake or whisk until all ingredients are combined. On a large plate pile the fresh baby spinach top with roasted veggies, your desired amount of dressing and toasted pumpkin seeds. Enjoy!
