Roasted Veggie Salad with Tahini Dressing

Roasting veggies is a great way to add flavour, mask any bitterness and improve digestibility.  Eating a plate full of veggies for lunch or dinner feels so nourishing and leaves you feeling energized and content.  Add egg or meat for added protein. 

roasted veg salad2.jpg

Yields 4 servings


  • 1 large bunch of kale
  • 1 medium sweet potato
  • 4 smallish parsnips
  • 1 bunch of small carrots (not baby carrots)
  • 12 brussel sprouts
  • 1-2 tbsp cooking oil (I use canola, you could use light olive oil or coconut oil)
  • Salt and pepper
  • Herbs - 1 or 2 of thyme, basil, sage, rosemary, or oregano

Tahini Dressing: 

  • 1/2 cup tahini
  • 1/2 cup olive oil
  • 1/2 cup water
  • 3 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp minced fresh ginger
  • 2 cloves pressed garlic
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. 
  2. Slice sweet potatoes into chips about a 1/4 inch thick.  Slice the parsnips lengthwise and then shorten them by cutting them in half. Do the same with the carrots.  Put all three veggies into a big bowl and add cooking oil, salt, pepper and your choice of herbs. Toss the veggies around until evenly coated.  
  3. Spread the veggies out onto a baking sheet, single layer.  I like to keep the veggies organized because they may not all be finished cooking at the same time.  I find the sweet potatoes can take 10-15 minutes longer than the carrots and parsnips, so if you like you could put the sweet potatoes in a separate dish.
  4. Trim the ends of the brussel sprouts and cut in half, or quarter them if they are large.  Place single layer in a baking dish, either with the carrots and parsnips or on their own.  Drizzle with oil and add salt and pepper.  I don't toss the brussel sprouts because the leaves tend to fall off.  
  5. Bake the veggies for about 30 minutes, however, the sweet potatoes may need 10-15 minutes longer.  The veggies are finished when they are soft all the way through and are turning golden brown.  
  6. While the veggies are baking, rip the kale into small bits around the stem.  Toss the stem out (or save to juice if you are into that). Add the kale to a large bowl.  
  7. Combine all of the dressing ingredients into a bowl and whisk until combined. Add half - three quarters of the dressing to the salad and toss.  If you need more dressing add more a few tbsp at a time in order to not add too much.  Save any extra in a jar in the fridge.  
  8. Once the veggies are finished, add them to the kale and enjoy!