Roasted Butternut & Brussels Salad with Tahini Dressing

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 cups brussels sprouts, halved
  • 1/2 red onion, sliced
  • 3-4 cups spinach
  • 2 tbsp olive oil
  • sea salt & pepper
  • Dressing:
  • 2 tbsp tahini paste
  • juice from 1 lemon
  • 1 garlic clove, minced
  • 2 tbsp water
  • 1 tbsp olive oil
  • sea salt & pepper

Instructions

  • First preheat the oven to 400F and cover a baking sheet with parchment paper or aluminum foil.
  • Peel and cube the butternut squash. Wash and halve the brussels sprouts and slice the red onion.
  • Arrange these vegetables on the baking sheet, drizzle with olive oil, sprinkle salt and pepper and toss to coat.
  • Bake for 30 minutes, until squash is tender.
  • While the vegetables are cooking add the dressing ingredients to a container and shake to mix well.
  • Plate the spinach with roasted vegetables and drizzle with Tahini Dressing.
  • Serves 2-3.
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