It’s officially fall! At least as far as the produce I am gravitating towards lately. Although it was 90F outside last week, thank you global warming, our dinners inside have been more on the colder weather side. Squashes, potatoes, and all things comfort.
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One of my favorite ways to enjoy autumn produce is roasting it in the oven. It's simple, healthy, and delicious.
Here is a quick and easy dinner that is even better as leftovers the next day.
Roasted Vegetable Salad with Tahini Herb Dressing
Ingredients:
For the roasted veggies
2 cups butternut squash, cubed
1 large sweet potato, cubes
2 large beets, peeled and cubed
2 cups brussels sprouts, cleaned and cut in half
1 red onion
4 tbsp olive oil
1 tbsp honey
1 tsp salt
1 tsp pepper
1 tsp garlic powder
For the dressing
1/4 C tahini
1/4 C water
1/4 C cilantro
1/4 C dill
1/4 C parsley
2 garlic cloves
salt and pepper to taste
For the salad
3 C arugula
1 15-oz can of cannellini beans, drained and rinsed.
1/4 C pepitas (pumpkin seeds)
Directions
Preheat the oven to 400F. Prepare two sheet trays with parchment paper
For the roasted vegetables: Combine all of the ingredients. Toss together. Roasted int he oven for 40 minutes, tossing midway.
Prepare the salad dressing. While the vegetables are roasting, place all of the ingredients into a blender. Blend until smooth. Transfer to a dish/jar and place in the refrigerator.
After the vegetables have roasted and cooled a little, assemble the salad: Combine the arugula,1/2 of the roasted vegetables (save the rest for leftovers), cannellini beans, pumpkin seeds and salad dressing. You may not need to use all of the dressing. Dress according to preference and reserve the rest for another time.
Enjoy