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Roasted veggies fall salad

If there's any salad that hugs your stomach, it's this roasted veggies autumn salad!


Incredibly satisfying and filling, loaded with seasoned roasted sweet potatoes, zucchini and grilled brussels sprouts - topped with pomegranate seeds, cilantro leaves and then drizzled with cilantro tahini fave beans dressing!


Drooling yet? You should be!

Roasted veggies fall salad

Here's how you can make this super easy salad (for two):


You will need:


- 1 small sweet potato, chopped in cubes, seasoned with 1 tbsp olive oil, sea salt and Stonehouse's Northbeach blend aka my favorite seasoning


- 1 large zucchini, chopped in cubes, seasoned with 1/2 tbsp olive oil, sea salt and the same seasoning


- Bowl-ful (or 2 hands-ful) of brussels sprouts, stem removed, washed, marinated with 1 tbsp olive oil and seasoned with the same.


Topping:


- 2 tbsp of pomegranate seeds

- 1 tbsp of fresh cilantro leaves


Dressing:


- 1/2 cup of cilantro leaves

- 1 tbsp tahini

- 1 tbsp fava beans

- 1/2 lemon, squeezed

- Salt to taste


Steps:


1- Preheat oven to 180 degrees C. Roast your sweet potato for 45 minutes, and your zucchini for 20 minutes.


2- Grill your brussels sprouts in a pan on the oven top for 10 minutes on low to medium heat, stirring so they grill evenly.


3- Blend your dressing ingredients together and set aside.


4- Prep your bowl by mixing some roasted sweet potato cubes with zucchini and brussels sprouts, then topping off with pomegranate seeds and cilantro leaves.


5- Drizzle the dressing on top and enjoy!



With fall here and winter approaching, it's time to ditch the raw salads for a while and start roasting the veggies! The sense of comfort roasted veggies give is unreal - like a warm blanket fresh out of a dryer!

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