Roasted Vegetable Salad Recipe (with Video)

Prepping the Veggies
1. Begin by prepping your veggies.
2. Remove the outer leaves of the Brussels sprouts and cut them in half.
3. On a baking tray, arrange sweet potatoes, cauliflower, and Brussels sprouts.
4. Drizzle with olive oil, and season with salt and pepper.
Roasting the Veggies
1. Roast in the oven at 395 degrees F until the veggies are fully done.
Preparing the Onion
1. Massage the onion with salt and lemon juice or vinegar.
2. Let it sit until it is ready to serve.
Preparing the Kale and Dressing
1. Massage the kale with olive oil until it softens.
2. For the dressing, blend all the ingredients in a small blender.
3. If you find it too thick, add a bit more water.
4. If too thin, add a bit more tahini.
5. It always depends on the consistency of your tahini.
Assembling the Salad
1. In a large bowl, arrange the kale on the bottom.
2. Top with all the roasted veggies: sweet potato, cauliflower, and Brussels sprouts.
3. Garnish with the red onion, cashews, and pumpkin seeds.
4. Coat well with the tahini dressing and enjoy!