Roasted Winter Vegetable Salad with Tahini Dressing

This salad is addictive for even the most carnivorous eater!

Serve as a side or with protein for a completely balanced meal.

Ingredients:

20 ounces butternut squash, cubed

1 head cauliflower, chopped

1 vadalia onion, sliced

6 ounces shaved brussel sprouts

8 ounces kale, chopped

Salt

Cumin

Garlic powder

Dressing:

1/4 cup Tahini

1/4 cup dijon mustard

2 Tbsp apple cider vinegar

1 Tbsp maple syrup (or liquid stevia)

1 to 4 Tbsp broth or water to thin out dressing

Directions:
Place chopped butternut squash on a nonstick pan. Sprinkle with salt, garlic powder, and cumin and quickly spray with cooking oil. Roast at 400 degrees for about 20 minute or until desired tenderness, turning halfway through.

Place cauliflower on another pan and sprinkle with salt, garlic, and cumin and spray with cooking oil. Roast at 400 Degrees until desired tenderness (about 10 minutes)

Place sliced onion and brussel sprouts on a baking sheet and sprinkle with salt, garlic, and cumin and spray with cooking oil. Roast at 400 Degrees until desired tenderness (about 10 minutes)

While veggies are roasting, make the dressing by mixing all ingerdients together..

Pour a bit of dressing on the kale and mix well to help soften.

Place the warm veggies on top of the kale and toss all together.

Top with dressing as needed when serving salad.

Makes about 8 servings.

Nutritional Information per Serving:
Calories: 150

Carbohydrates: 23 grams
Protein: 6 grams
Fat: 4