Roasted Veggie Salad with Tahini Dressing Recipe — Eat This Not That
Serve roasted veggies over a bed of greens for a simple Whole30 dinner with a satisfying texture. Drizzle with tahini dressing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eatthis.com.
Ingredients
- For the salad: 4 cups baby spinach
- 1 head broccoli
- chopped into florets
- 4 Tbsp olive oil
- Salt and pepper
- to taste
- 4 large carrots
- peeled and cut into 3-inch chunks
- 2 large parsnips
- For the tahini sauce: 1 clove garlic
- minced
- 1/4 cup tahini
- 1/3 cup water
- 2 Tbsp lemon juice
- 1/8 tsp cayenne pepper (optional)
- Salt
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