Roasted Veggie Salad with Lime Tahini Dressing

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?