Roasted Vegetable Salad With Tahini and Grapes

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Democracy Dies successful Darkness

3.6 (52)

By Eliie Krieger

This crockery of chopped roasted vegetables with babe spinach leaves, parsley and sweet, juicy grapes, joined successful a creamy lemony tahini dressing, is simply a splendid mode to usage up leftover roasted vegetables. It tin beryllium made with conscionable astir immoderate combination, whether seasoned simply oregon much aggressively, truthful you tin usage immoderate you person connected hand. But it’s besides good worthy roasting a mates of trays of vegetables successful beforehand for the sole intent of making it. The premix of Brussels sprouts, carrots and delicata squash, seasoned with salt, capsicum and thyme, works particularly well.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 6 cups)

For the roasted vegetables

12 ounces Brussels sprouts, halved
8 ounces mean carrots, chopped into 1-inch pieces
1 tiny delicata squash (10 ounces) halved lengthwise, seeds removed and sliced 1/2-inch thick
2 tablespoons olive oil, divided
1/4 spoon good salt, divided
1/4 spoon freshly crushed achromatic pepper, divided
1 tablespoonful caller thyme leaves, chopped, divided

For the salad

4 cups chopped roasted vegetables, chilled oregon astatine country somesthesia (see below)
2 cups lightly packed babe spinach, coarsely chopped
1/2 cupful (3 ounces) halved purple oregon reddish grapes
1/4 cupful lightly packed caller flat-leaf parsley leaves
1/4 cupful well-stirred tahini
2 tablespoons caller citrus juice
1/8 spoon good salt, positive much to taste
1/8 spoon freshly crushed achromatic pepper
3 to 4 tablespoons water

Nutritional Facts

(1 1/2 cups salad)

Calories
257
Fat
15 g
Saturated Fat
2 g
Carbohydrates
28 g
Sodium
321 mg
Cholesterol
0 mg
Protein
8 g
Fiber
8 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Anna Luisa Rodriguez.

Published November 9, 2023

Updated March 17, 2026