Roasted Veggie Salad with Tahini, Miso and Lemon Dressing
Salads are so adaptable and a great way to incorporate protein, fats and more veggies into your day. When eating a salad for a meal, I see people often make the mistake of eating too little and not adding protein and fat. Then they wonder why their famished a couple hours later. So how do you make a salad into a full meal? You need your base of veggies, protein, fats and if you’d like some starchy carbs as well. For the base you can add all sorts of greens, cooked or raw, including beet greens, kale, collard greens, romaine, spinach, dandelion greens, escarole, endive, arugula, basil, parsley, swiss chard, watercress and cabbage. Add colour from other vegetables like bell peppers, tomatoes, carrots, beets, mushrooms, onions, cucumbers, celery, zucchini, asparagus, brussle sprouts and cauliflower. Choose a protein source like wild fish, grass-fed beef, bison, lamb or poultry. If vegan choose legumes, grains and/or nuts and seeds. Healthy fats can include organic extra-virgin olive oil (EVOO), olives, avocado, or nuts and seeds. Starchy carbs include root veggies, legumes and grains. Alternatively you could add fresh or dried fruit. I love the sweet flavour contrast of fruit with something salty and bitter like arugula and himalayan rock salt.
Most of the time I just drizzle my salads with some EVOO and lemon juice and sprinkle with sea salt and pepper. Finding some good recipes for dressings and making up some big batches can make a difference in the taste of your salads. This Tahini, Miso and Lemon Dressing I made for my Roasted Veggie Salad has a unique tangy flavour and supports liver health. The dressing contains miso which is a fermented soy bean paste (the only way I recommend eating soy) and supports digestion with beneficial bacteria. Remember to always add fat to your salads so your body can absorb the nutrients. The veggies in this salad can easily be swapped out for different types. Try brussel sprouts, butternut squash, cauliflower and peppers instead!
- 1 rutabaga, cubed
- 1 butternut squash, cubed
- ½ onion, diced
- 2 broccoli crowns, chopped
- 2 small zucchini, chopped
- 2 romaine hearts
- 2 tbsps ghee
- ½ tsp sea salt
- pepper to taste
- Hemp seeds
- Dulse/kelp flakes
- ¼ c tahini
- 3 tbsp Lemon juice
- 2 tbsp Miso
- 1 garlic clove, minced
- 2 tbsp water
- Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Chop the rutabaga, butternut squash, onion, broccoli and zucchini. Spread out on baking sheets and add ghee (use coconut oil or avocado oil to make vegan) to each pan. Season with salt and pepper.
- Roast veggies in oven for 45-60 minutes until tender. Stir after about 10 minutes to coat the veggies in the melted ghee and again halfway through cooking.
- To make dressing add tahini, lemon juice, miso, garlic and water to a food processor or blender. I doubled the recipe so I could have extra throughout the week. This makes a pretty thick dressing so if you like yours thinner just add more water. Puree until smooth and creamy.
- Chop romaine and layer on a plate (I used about 2 cups) with the roasted veggies on top (I used another 2 cups). Drizzle with dressing and sprinkle with 1 tbsp of hemp hearts and dulse flakes.