This salad is a fun way to use leftover roasted veggies to make a delicious and wholesome salad. This recipe is super versatile – you can use whatever veggies you have on hand. I like to roast extra veggies for dinner one night, and take an extra 5 minutes before we clean the kitchen up to pack a few mason salads so I have lunch ready to go the rest of the week. Meal prep 101, my friends.
Leftover Roasted Vegetable Salad with Creamy Tahini Dressing
- 1 large head of romaine lettuce, chopped
- 1 cup of brussels sprouts, quartered
- 1/2 red bell pepper, medium dice
- 1/2 butternut squash, cubed
- 1/2 head of cauliflower, cut into small florets
- 2 TBSP of coconut oil
- 1-2 tsp. of all-purpose seasoning (or combine 1 tsp salt, 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp onion powder, and 1/8 tsp garlic powder)
- 1/2 cup pecans, roughly chopped and toasted
- 3 garlic cloves
- 1/3 cup tahini
- Juice of 1 lemon, about 1/4 cup
- 1 TBSP dijon mustard
- 1/3 cup water
Preheat oven to 400 degrees. While oven is preheating, chop the vegetables. Toss the veggies and whole peeled garlic cloves with melted coconut oil and seasoning. Roast in oven for 30-40 minutes, tossing halfway through, until veggies are tender and slightly browned. Cool.
Blend roasted garlic, tahini, lemon juice, and water until creamy.
To assemble, put cooled vegetables on top of a bed of lettuce. Top with toasted pecans and dressing.
To assemble mason jar salads, put ingredients in the reverse order: Dressing, pecans, veggies, and finally lettuce.