Name: Winter Roasted Vegetable Salad with Lemon Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2-3 sweet potatoes (about 1 1/2 cups sliced); 1 pound Brussels sprouts (about 2 cups shredded); 1 15.5- ounce can chickpeas (drained and rinsed); 7 tablespoons olive oil (divided); 1 1/2 teaspoons paprika (divided); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 bunch kale (about 4 cups chopped and tightly packed); 1/2 cup dried cranberries; 1/3 cup sunflower seeds; 4 ounces goat cheese (crumbled); Salt; Pepper; 1/4 cup tahini; 1/4 cup water; Juice of 1/2 lemon; 1/4 cup olive oil; 1 tablespoon maple syrup; Salt

I first made this salad around Thanksgiving time last year.

Not only was I blown away by how delicious it is, but also, it was time when my body was really craving some extra vegetables.

And if you’re thinking “craving” and “vegetables” in the same sentence?!… let me explain.

Once you start to allow all foods – and I mean really, give yourself unconditional permission to enjoy all foods – you start to look at all foods on the same playing field.

It’s part of becoming an intuitive eater – knowing that you can eat all foods, and then from there, deciding exactly what you want to eat.

Intuitive eating is about body and food congruence, which is aligning what you want to eat with how you want to feel.

Sometimes, you want a big hearty bowl of comforting pasta. Other times, you really will crave a refreshing, crunchy salad.

Our bodies know how different foods make us feel. And again, when all foods are allowed, you really will start to crave a mix of all foods – including vegetables.

I know that’s definitely the case for me around the holidays. There’s nothing wrong with enjoying more comfort food and dessert than usual! And I also know that my body usually wants some veg too.

This salad is so ideal. It’s full of seasonal roasted vegetables that add an amazing warmth, and are also just delicious.

It uses a base of kale, a heartier green. It’s topped with roasted Brussels sprouts, sweet potato, and crispy chickpeas, followed by sweet dried cranberries, crunchy sunflowers, and creamy goat cheese.

Finally, the salad is tied together with an incredible lemon tahini dressing.

The whole thing was inspired by a salad that my friend Kylie Sakaida of @nutritionbykylie made. She gets so much credit for this deliciousness!

Let’s be real – salads at home often aren’t as good as the ones you get at a restaurant.

But this one takes the cake. It’s amazing. I know that you’re going to love it.

Prep ingredients

Preheat the oven to 400 F. Line 3 baking sheets with parchment paper.

Prep sweet potatoes

Slice the sweet potatoes in half lengthwise, and then slice the halves lengthwise again (you should have 4 long quarters of sweet potatoes). Slice into thin slices and add to one of the baking sheets.

Toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.

Prep brussels sprouts

Trim the ends off the Brussels sprouts and remove any browned outer leaves. Slice into thin slices to shred (alternatively, you can also do this in a food processor OR buy pre-shredded Brussels sprouts. See notes for more). Add to another baking sheet.

Toss the Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.

Prep chickpeas

Drain and rinse the chickpeas and dry well. Discard any of the outer shells that came off when rinsing and drying and add chickpeas to the 3rd baking sheet.

Toss the chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon paprika, salt, and paprika. Bake in the preheated oven for 30 minutes, tossing halfway through.

Prep the dressing

While the vegetables are in the oven, prepare the dressing. Add all ingredients to a large mason jar and shake vigorously to mix. Set aside.

De-stem kale

Remove the stems from the kale and roughly chop. Add the kale to a large bowl and toss with half of the dressing, using your hands to gently massage the kale into the dressing (this sounds strange, but it helps to break down the kale and let it absorb more of the dressing!).

Add ingredients to bowl

Add the roasted sweet potatoes, Brussels sprouts, and chickpeas to the kale. Add the cranberries, sunflower seeds, and crumbled goat cheese.

Toss

Add the remaining dressing and toss.

Notes

Sweet potatoes: Try to slice these thinly and uniformly so that they cook evenly.
Brussels sprouts: You can shred them yourself with a sharp knife or a food processor, or buy them pre-shredded.
Chickpeas: Make sure to dry them well after rinsing – they’ll roast better this way!
Kale: I find it easiest to buy a big bunch of kale and de-stem it myself. The big pre-chopped bags often have a lot of stems left in them, which means you spend time looking for stems to take out. Use a curly kale.
Cooking tips: To maximize time, you can roast the vegetables ahead of time. Store them in airtight containers in the fridge and assemble the salad right before serving. You can also make the dressing ahead of time and store it in an airtight container in the fridge.
Storage: Because kale is a heartier green, this salad will store well once already tossed with dressing. Keep it in an airtight container in the fridge for up to 4 days. You can also store the roasted vegetables separately and assemble and toss the salad with dressing before serving or eating.