Roasted Winter Veg Salad

Recipe:

Roasted winter veg salad

PLANT-BASED | GLUTEN FREE

Total time: 30 mins
Serves: 2

A cosy, seasonal salad packed with roasted winter vegetables and a herby dressing.

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INGREDIENTS

For the salad: 

• 225 g brussels sprouts, halved 

• 1 head broccoli, cut into small florets 

• 3 tsp olive oil, divided 

• ½ tsp salt

• 1 bunch kale, stems removed and torn into pieces 

• 140 g mixed salad greens 

• 150 g grapes, halved 

• 50 g slivered almonds, toasted 

For the lemon tahini dressing: 

• 60 g tahini 

• 60 ml fresh lemon juice 

• 60 ml cold water 

• 2 cloves garlic, finely minced 

• 1 tbsp finely minced parsle

• ¼ tsp salt 

• ¼ tsp black pepper

METHOD

• Preheat oven to 220°C. Toss Brussels sprouts and broccoli with 2 tsp olive oil and ¼ tsp salt; roast 25 min, stirring halfway. 

• Toss kale with 1 tsp olive oil and ¼ tsp salt; roast 15 min until crisp. 

• In a large bowl, combine salad greens, grapes, and almonds. 

• Whisk together tahini, lemon juice, water, garlic, parsley, salt, and pepper. 

• Add roasted vegetables to the bowl, drizzle with dressing, toss, and serve.