The month of March can surprise us in the South with some bitter cold and snow! So, I’m still thinking of hearty, satisfying dishes that are also quick and easy to make. This dish combines creamy roasted butternut squash with crisp-tender roasted carrots and parsnips. The dressing is used as a drizzle/accent rather than poured on.
roasted winter vegetable salad with tahini dressing
Course: SaladsServings
4
servingsIngredients
- Salad
butternut squash
parsnips
carrots
baby kale salad mix
kosher salt
- Dressing
Extra Virgin Olive Oil
tahini
lemon juice
honey
sesame seeds, plus more for garnish
Directions
- Preheat the oven to 400°F.
- Peel and chop the butternut squash, carrots and parsnips into bite-size pieces. Place the butternut squash on a separate roasting pan, as it takes a shorter time to roast than the carrots and parsnips. Place the carrots and parsnips on another roasting pan. Drizzle all the vegetables with a small amount of olive oil and toss to coat.
- Roast the squash for 18-20 minutes or until fork tender. Roast the carrots and parsnips for 25-30 minutes. While still hot, sprinkle the vegetables with a little bit of kosher salt. Let cool completely.
- Scrape all the vegetables into a large bowl and use a spatula to fold together. If you over mix, the squash may start to break down.
- Pour ¼ cup of the Tahini to a glass mixing jar (make sure that you thoroughly stir/whisk the Tahini oil into the paste so that it’s creamy and there are no lumps.) Add the ¼ cup of EVOO, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of honey and 1 tablespoon of raw sesame seeds. Place the top on the jar and shake thoroughly.
- Plate by placing a single layer of baby kale on a small plate. Spoon a generous serving of the roasted vegetables in the center. Drizzle a small amount of the dressing overall. Sprinkle, very lightly, some additional sesame seeds across the top.