Root Vegetable Salad
Warm roasted veggies over a bed of massaged kale with a creamy tahini dressing. This salad is everything you could ever want.
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cups kale, finely chopped
- 1 belgian endive, chopped
- 1-2 medium beets, peeled and roughly chopped
- 2-3 carrots, peeled and roughly chopped
- ½ head cauliflower, cut into florets
- 1 small sweet potato, cut into 1 inch pieces
- ¼ cup tahini
- ½ tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp turmeric powder
- ½ tsp cayenne pepper
- salt and pepper, to taste
Instructions
- Season & roast veggies. Preheat the oven to 425. Season the vegetables for the root vegetable salad with olive oil, salt, turmeric, and a dash of cayenne. Bake for about 20-25 minutes, tossing halfway through.
- Prep veggies for the salad. Finely chop the kale and endive. Massage kale with olive oil and some salt.
- Make the dressing. Add all dressing ingredients to a bowl and combine until smooth. Slowly add in room temp water to thin to desired consistency.
- Assemble the salad. Start by adding kale and endive to a large bowl. Then add root vegetables. Add some dressing and toss to combine.
- Serve & enjoy! Top with more dressing, fresh herbs, and some hemp seeds. Enjoy!
Notes
- Massage kale with olive oil and dash of salt to soften it.
- For crispy veggies, turn oven to broil in last 1-2 min of baking.
- Serve with protein of choice for balanced meal.
- Store in an airtight container in the fridge for up to 4 days. Store dressing separate.
- Use creamy, runny tahini for the best results.
Did you make this recipe?Tag @happy_balancedlife with hashtag #happybalancedlife on Instagram. We love to see what you make!