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Warm Winter Salad

What does meal time look like for you? Often I am multitasking while shoveling food in my mouth. Whether it is cleaning dishes, chasing kids or cleaning up the multitude of toys that never seem to be in their designated storage places. Dinner thankfully is the one meal we always sit down together for, but, I have been struggling to even take the time to sit and eat breakfast and lunch.

I find that if I have a plan, and take the time to prep my meals, lunch usually goes more smoothly. Heck sometimes I even remember to take the time to rest and eat with the kids. The past few weeks I have even been reading books to the kids while we eat lunch. This helps calm the kids and I can integrate topics we have been working on in school with Isabella.

With my new found focus on trying to slow down (and prep) at lunch, I have been obsessed with my roasted veggie salad. The roasted veggies pair perfectly with tahini lemon dressing, and the whole dish is super filling! Since, I can not seem to get enough of my salad, I figured I would share this deliciousness with you all!

Warm Winter Salad

  • Roasted Balsamic Brussel Sprouts* (16 oz bag)
  • Roasted Red Pepper (2 peppers chopped in 1in squares)
  • Roasted Sweet Onion (1 onion chopped in thick rounds)
  • Roasted Turmeric Tahini Cauliflower**
  • Sprouted Pumpkin Seeds
  • Romaine or Green leaf lettuce

Chop vegetables and season with olive oil and salt and pepper. Roast at 415°F for 25-30 mins, stirring once half-way through cooking.

Chop lettuce and toss in pumpkin seeds. Once vegetables are cooked, add to the lettuce. I like adding when my vegetables are still warm. Top with tahini lemon dressing. Enjoy!

*Season with olive oil, salt, pepper and 2tsp balsamic vinegar. Roast as noted above.

**I use the LL Balanced Addictive Turmeric Tahini Cauliflower recipe.

Tahini Lemon Dressing

  • 1/2 cup tahini
  • 1 lemon juiced
  • 1/2 tsp granulated garlic powder
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/4 cup water to thin

Combine all ingredients in a mason jar, shake and serve with Warm Winter Salad.

This salad is also great with roasted butternut squash or sweet potatoes, this week I just happened to have the above vegetables. Feel free to get creative and add quinoa or a meat of choice. I like to do all my roasting, lettuce chopping and make my dressing on my prep day. Then, throughout the week, all I need to do is build my salad and sit down with my kids and enjoy a restful lunch!

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