Roasted Vegetable Salad with Lemon Tahini {Paleo, Vegan}

Jazz up your basic green salad with this roasted vegetable salad with an addicting lemon garlic tahini sauce. It's Whole 30, paleo, gluten free and dairy free.

I'm always trying to cram more vegetables in my diet.

Of course, vegetables are full of vitamins and health benefits, but really, I just love how they taste.

I jammed about a dozen veggies in this week's roasted vegetable salad with lemon tahini.

My weekly meals often come together while I'm at the farmer's market, seeing what's fresh and what's in sesason.

I'm lucky to live in Southern California where we have such a diverse choice of vegetables to choose from all year round.

No matter where you live though, you can swap your favorite vegetable in this whole 30-friendly salad.

I don't want to think about winter yet, but you can use squash and tubers in this vegetable salad.

The lemon tahini will be a great dressing on whatever you choose.

Grill your veggies or throw them in the oven to roast.

You can switch up the spices, but I really liked the oregano and thyme on the cauliflower and onion.

Make it work for you, no matter the season!

Roasted Vegetable Salad with Lemon Tahini
{Whole 30, Paleo, Gluten Free, Dairy Free, Vegan}

Serves about 6

Ingredients

• 2 cups cauliflower, cut into small florets

• 2 cups broccoli, cut into small florets

• 1 onion, cut into chunks similar in size to other vegs

• 1 red pepper, cut similar size, seeds and stem removed

• 2 tablespoons olive oil

• 1 tablespoon dried oregano

• 1 tablespoon thyme

• Salt and pepper to taste

• 10 ounces mixed greens

Lemon Tahini

• 3 garlic cloves

• 1/2 cup tahini

• 1/3 cup water

• 3 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1/4 teaspoon cumin

• 1 tablespoon olive oil

Instructions

1. Preheat oven to 400. Place the cauliflower and onion on one baking sheet. Drizzle with one tablespoon of olive oil and the oregano and thyme. On a second sheet, place the broccoli and red pepper. Pour the other tablespoon of olive oil on top and season both pans with salt and pepper. Place both sheets in the oven, stirring after 20 minutes. Remove when cooked through, approximately 30-40 minutes total.

2. While the vegetables cook, make the lemon tahini dressing. Add all ingredients to a food processor and blend until mixed. Season with salt and pepper. You can adjust the consistency by adding or reducing the water.

3. Placed the mixed greens on a large serving dish and top with the roasted vegetables. Drizzle the lemon tahini dressing on top.

Want more vegetable inspiration?