I’ve always been a big fan of grain or starch based salad bowls with fun veggies, nuts, or fruits added in. They tend to make a nice, complete lunch and the leftovers are always just as good, if not better. After receiving another delightful stalk of Brussels sprouts in my CSA basket, I decided to make a hearty, warm vegetable salad with seasonal ingredients. This, after all, the tagline of this blog!
I started with sweet potatoes as my base, they’ve always been a favorite of mine, but Violet goes bananas over them, so they’re much more prevalent in our diet these days. I had some cranberries in the fridge, and figured a nice sweet and acidic flavor would pair well. Lastly, I needed a nut, and chestnuts were on clearance from the holidays, and fit in perfectly! I used a maple-tahini dressing that I whisked up last minute from kitchen staples, and this bowl was complete!
Roasted Harvest Vegetable SaladVeggie by Season original
2 tbsp. olive oil, dividedkosher salt and black pepper2 large sweet potatoes, scrubbed well1 lb. brussels sprouts1/2 lb. fresh cranberries2 garlic cloves, minced4 oz. chestnuts1/2 c. chopped green onions
dressing:1/4 c. tahini2 tbsp. maple syrupJuice of 1 lemonsalt and pepperOlive oil, if necessary
Preheat oven to 450*Slice sweet potato into 1/2″ disks, then dice into smaller cubes, place on a baking sheet, drizzle with 1 tbsp. olive oil, salt and pepper, toss well.
Roasted Harvest Vegetable Salad
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