Hearty Roasted Winter Veggie Chopped Salad
Roasted sweet potatoes, parsnips, and carrots piled with crisp kale, chickpeas, and sunflower seeds, all tossed in a creamy maple-tahini dressing. A warm-and-cold salad that eats like a meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Salad
Cuisine American
- 2 medium sweet potatoes, peeled and diced
- 2 medium parsnips, peeled and diced
- 2 medium carrots, peeled and sliced
- 4 cups kale, stems removed and chopped
- 1 can chickpeas, rinsed and drained 15 oz
- 1/4 cup sunflower seeds
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
- 2-3 Tbsp water, to thin the dressing
Preheat the oven to 425F (220C).
On a baking sheet, toss the diced sweet potatoes, parsnips, and carrots with the olive oil, salt, and pepper. Spread in a single layer and roast 25-30 minutes, until tender and golden, stirring halfway through.
In a small bowl, whisk together the tahini, maple syrup, lemon juice, and water until smooth, adding more water as needed to thin.
In a large bowl, combine the chopped kale, roasted vegetables, chickpeas, and sunflower seeds. Drizzle with the maple-tahini dressing and toss gently to coat.
Divide into bowls and enjoy immediately, or store in the fridge for quick meals through the week.