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Winter Roasted Vegetable Salad with Lemon Tahini Dressing

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Sammi Brondo

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

Lemon tahini dressing

  • 1/4 cup tahini
  • 1/4 cup water
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • Salt

Instructions

  • Preheat the oven to 400 F. Line 3 baking sheets with parchment paper.
  • 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.
  • 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.
  • 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 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.
  • Toss the Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
  • Toss the chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon paprika, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
  • 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.
  • 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 the roasted sweet potatoes, Brussels sprouts, and chickpeas to the kale. Add the cranberries, sunflower seeds, and crumbled goat cheese. Add the remaining dressing and toss.