Roasted Veggie & Maple Tahini Kale Salad

I could easily eat roasted veggies for breakfast, lunch, and dinner. Which has been made clear this holiday season since I’ve been living for this salad!

What you’ll need…

•Brussel sprouts

•Honeynut squash

•Apples (I used Snapdragon)

•Pecan pieces

•Olive oil/sea salt/maple syrup



Toss brussel sprout halves in olive oil and sea salt. In a separate dish toss honeynut squash chunks and apple chunks in olive oil, sea salt, and maple syrup. Add all three onto a lined baking sheet with parchment paper. Mix together to spread everything out. Toss on pecan pieces and bake for 45 minutes on 350, flipping halfway through. once that’s done set aside and prepare the maple tahini kale.


Maple Tahini Dressing: 1/4 cup tahini, 1/4 cup maple syrup. 2 tablespoons garlic paste, sea salt. mix everything until well blended (I shook mine in a tupperware).


Massage raw kale in a drizzle of olive oil/lemon/sea salt. After a minute dollop a few spoons of the dressing on and massage through for a minute. Personally I served this dish cold, so I had the veggies in the fridge for awhile to get chilled and then tossed them with the salad to serve!

**Pictured below are more dishes that use this dressing**


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