Hearty Roasted Veggie spring salad
We are excited to bring you another robust and healthy recipe to add to your covid collection.
This week we are keeping things real easy, and offering a simple one pan warm salad.
This recipe is vegan, vegetarian friendly, gluten free AND dairy free.
We love healthy soups and salads that eat like full meals in the Evangelos household, all our recipes so far have been intended to eat like an entree and this recipe is no exception!
The beauty of this recipe as well, is you make it and serve it right on the sheet pan! Very little mess and barely any clean up. At this point in quarantine we're all looking for an easy meal, am I right?
This salad is chock full of amazing veggies that will continue to fuel your immune system during this crazy time and keep you and your family strong, healthy and happy (with a full tummy to boot)!
Thank you to everyone who has been sending us texts and messages, as well as tagging us on social media showing us your take on our healthy recipes! We love it, so keep them coming!
As always, the recipe is below and here is a fun video of Chef Jered's prep to guide you.
Hearty Roasted Veggie Spring Salad
1 head cauliflower, cut into small sections
4 medium sized carrots roughly chopped
1 fennel bulb, cored and cut into wedges
1 bunch of asparagus, roughly chopped into quarters
1 red onion, sliced into wedges
1 can chickpeas rinsed
1/4 cup extra virgin olive oil
4 garlic cloves, finely chopped
zest from 2 limes
1 tbsp coriander
1 tsp garlic powder
1 tbsp sumac
1 tsp red pepper flakes
2 tsp salt (+ to taste)
2 tsp pepper (+ to tsate)
2 tsp zaatar spice
Half a small package of mixed spring greens (baby spinach & arugula is our preference)
Fresh dill for garnish
Fresh parsley for garninsh
Chef Jered's Tahini Dressing (recipe below)
Ingredients & Recipe for Tahini Dressing:
1/2 cup Tahini
1 clove of garlic minced into a fine paste
Juice from 1/2 a lemon
2 tbsp extra virgin olive oil
pinch of salt, cumin, sugar
4 tbsp warm water to thin out mixture (until it's the consistency of a salad dressing)
Preheat your oven to 425F.
Place the cauliflower, carrots, fennel, red onion, asparagus and chickpeas in one large mixing bowl or split evenly between two smaller bowls (like Chef Jered did in our video). Add the olive oil, garlic, coriander, salt, pepper, lime zest, sumac, garlic powder and red pepper flakes. Use your hands to toss well and generously coat the veggies.
Divide the veggies between two baking sheets and space evenly. Roast the seasoned veggies at 425*F for 12-15 minutes. Check your veggies at this point, and if they need more time, give them a toss and rotate your pans. Roast for an additional 10-12 minutes until veggies are tender, and cauliflower has a nice brown crisp.
While the veggies roast, prepare your Tahini Dressing as per the above directions.
When the veggies are fully roasted, consolidate to one sheet pan.
Add small handfuls of your mixed spring greens to the sheet pan and fold into your veggies as desired.
Add fresh dill and parsley as you like, with a final sprinkle of salt and pepper and zaatar spice to taste.
Drizzle Tahini dressing generously over top the warm salad, squeezing fresh lime juice to finish!
Garnish with lime wedges and serve directly on the sheet pan!
If you want to kick this recipe up a notch, feel free to add a protein of your choice - Chef Jered suggests leftover chicken, or a grilled steak even!
Dig in & stay healthy!