This salad is really more about the lemon tahini dressing than the salad as a whole. I wanted to share with you more ways to use the dressing than on a traditional green salad (which is equally delicious) and since roasted root vegetables have been a weekly staple since well, late fall, that’s what I cooked up. A hearty winter root salad, livened up by a dressing you really must try.
I’ve been eating this dressing on everything for the last few weeks. Yes, every. Single. Thing. It’s just so good and I’ve found it so versatile too. I can’t believe it’s taken me this long to share it with you.
It’s rich and nutty tasting, balanced by the tartness of lemon and spiced up from the garlic and cayenne. It’s super creamy and goes well over a sturdy salad made with Romaine and equally as well spooned over a wrap or for dipping your sweet potato fries in. I can hardly wait until summer arrives and I can drizzle some over eggplant or keep it thick and dip fresh veggies in.
Roasted Roots & Spinach Salad with Lemon Tahini Dressing / serves 4
I’ve kept the roasted vegetable amounts below pretty loose. You’ll want roughly 4lbs for 4 meal sized servings. If you can find sunchokes, use them. They are absolutely one tasty little root, but other options could include parsnips and sweet potatoes. The dressing has been adapted from The Northwest Vegetarian Cookbook. It’s a great little book full of recipes from small farms all over the NW and I have little tags hanging out all over for new recipes to try.
4lbs. root veggies of your choice (I used red sunchokes, carrots, and yellow potatoes)
3-4 tablespoons olive oil
pinch of salt and ground pepper
1 bunch baby spinach, washed and dried
for the dressing
1/4 cup tahini
just and finely grated zest of one lemon
1 tablespoon white miso
2 garlic cloves, minced
2 tablespoons fresh cilantro or parsley
pinch of cayenne
water as needed
Preheat the oven to 425F. Have ready a baking sheet lined with parchment or a silpat mat.
Wash and scrub the vegetables well and roughly cut into even thicknesses so they bake at relatively the same time. Drizzle olive oil over the top and sprinkle with salt and pepper. Give everything a good toss and roast in the oven for about 30-45 minutes, depending on the thickness you cut everything. The vegetables should be tender and have lightly golden crusty ends.
Meanwhile make the dressing. In a small bowl whisk together the tahini, lemon juice and zest, miso, and garlic. Mix in the cilantro and cayenne and enough water to reach desired consistency. I like to thin mine out quite a bit for this recipe. You can also do this in a small food processor to make it quickly. Store in a covered container in the fridge for up to a week. Makes about a 1/2 cup.
To assemble, place the spinach on a plate, pile with the roasted veggies and drizzle with the dressing and serve.