Like a lot of people, when it's time to cook dinner we often have a few ingredients on hand that will determine the direction of the meal. As an example, I recently had some sweet potatoes and brussel sprouts at home, and using
Gojee I found delicious inspiration for a modified salad that would be perfect for dinner.
 |
| Roasted Veggie Salad |
Roasted Veggie Salad - The Necessities (adapted from
Bitchin' Camero)
- 3 Sweet Potatoes
- Brussel Sprouts (as many as you want!)
- 4 tablespoon Olive Oil
- Salt and Pepper
- Juice of 1 lime
- 2 teaspoons Tahini
- 1/2 cup Peanuts
- 2 ounces of Feta Cheese
- 1 cup Fresh Cilantro, chopped
 |
| The Ingredients |
To begin, I preheated the oven to 425 degrees. While it was heating up, I peeled and cut the sweet potatoes into wedges and sliced the brussel sprouts in half, tossing everything with 3 tablespoons of olive oil, salt and pepper. Once all coated, I drizzled a tiny bit of olive oil on some baking sheets, spread the veggies out evenly and then tossed them in the oven. I allowed them to cook for about 35-40 mins, making sure I turned everything every 10 minutes to cook evenly.
 |
| Roasting Veggies |
As the veggies were cooking, I mixed up the dressing by whisking the tahini lime juice together and then stirring in the peanuts. While I waited for the veggies to finish, I put the dressing in the fridge.
 |
| Lime Juice |
 |
| Whisking |
 |
| Roasted Potatoes |
 |
| Roasted Brussel Sprouts |
When the veggies were all done, I let them cool just a bit and plated them. I drizzled a bit of the dressing of them and topped it all off with the cheese and cilantro.
 |
| Roasted Veggie Salad |
This was a great dinner that came together easily. The dressing was something I loved and was super simple - 2 ingredients! The combination of the creaminess of the tahini with the little bit of bite from the citrus worked and could be used in so many different ways. The veggies really could be swapped with whatever you happen to have in the kitchen. This fall I know I will have tons of squash on hand, which could easily be used in place of the sweet potato. Of course, the cheese and cilantro on top added some great contrast and texture, keeping each bite exciting and different.
This is a great salad that gets me excited for the fall roasting season!
What are you excited to cook with this fall?
That dressing does sound really good! And of course I love the roasted veggies!
ReplyDeletethis looks amazing!
ReplyDeleteRoasted Brussels sprouts are my favorite side dish this time of year. And I've never checked out Gojee - I will have to check it out!
ReplyDeleteI am definitely looking forward to roasting all sorts of veggies. This sounds awesome, especially with the feta!
ReplyDeleteThis sounds like my ideal fall meal. I love all fall veggies!
ReplyDeleteWell I just love roasted veggies like this. The tahini dressing sounds so interesting and a great way to jazz up these fall favorites!
ReplyDeleteomg this sounds amazing. Just bookmarked it. Must make it
ReplyDeleteThat dinner looks so good... it's giving me a brussels sprout craving!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteWarm salads make delicious appetizers, lunches or dinners and the contrast of a warm topping with a chilled salad base is really good. If you want to make something unusual, what about starting the day with a poached egg breakfast salad? Simply poach an egg in a pan of water and broil a couple of halved tomatoes.
ReplyDeleteSalad Dressing Brand