Roasted Fall Vegetable Kale Salad With Tahini Dressing
A comforting and hearty warm salad that is perfect for Fall!
Ingredients
- 3 large beets peeled and diced
- 5 medium carrots peeled and diced
- 2 cups brussel sprouts quartered
- 1/2 cup vegetable broth
- 2 medium delicata squash de-seeded, cut into half-moons
- 1 bunch Kale de-stemmed and chopped
- 1/2 avocado
- 1/2 small red onion sliced thinly
- 1/4 cup sliced almonds
Tahini Dressing
- 1/2 lemon worth of juice
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 pinch salt
- water as needed
Instructions
- Preheat oven to 400F
- Add peeled and diced beets, carrots and brussel sprouts to an oven-safe casserole dish with 1/2 cup of vegetable broth. Stir to coat vegetables and and cover with aluminum foil, bake for 15-20 minutes or until vegetables are softened, but not quite completely cooked. Remove foil and stir vegetables to re-moisten. Bake uncovered until broth has evaporated and veggies are soft (about 10-15 minutes).
- Place chopped delicata squash on parchment paper lined baking sheet and bake for 15 minutes until soft and easily punctured with a fork.
- While vegetables are roasting, de-stem and chop kale into a large bowl. Add avocado with a small pinch of salt and massage kale until it is tender and vibrantly colored.
- Prepare dressing by adding ingredients to a bowl. Tahini can thicken when mixed with lemon juice, so add water as needed to achieve preferred salad dressing consistency.
- Add roasted vegetables and remaining salad ingredients to the kale and toss with the tahini dressing