WOW Recipe: Mediterranean Roasted Vegetable Salad with Garbanzo Beans and Tahini Dressing



Prep Time: 25 mins

Cook Time: 10 mins

Yields: 4-6 servings


Ingredients:


2 cups carrots, cut into ½ inch rounds

1 cup sweet potato

1 cup butternut squash

2 tablespoon sesame oil

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

6 cloves garlic

2 cups broccoli

2 cups cauliflower

salt

¼ cup tahini

¼ cup seasoned rice wine vinegar

2 cups garbanzo beans

4 cups salad greens


Directions:

Pre-heat oven to 400.


Cut carrots, sweet potato and squash into ½ inch pieces. Place in a bowl and add 1 tablespoon sesame oil, 1 tablespoon balsamic vinegar and 1 tablespoon Dijon mustard. Add 3 cloves garlic and salt. Place on a greased or parchment lined sheet pan in one layer. Place in the oven. Roasted for 45 minutes.


Cut broccoli and cauliflower. Place in a bowl and add 1 tablespoon sesame oil, 1 tablespoon balsamic vinegar and 1 tablespoon Dijon mustard. Add 3 cloves garlic and salt. Place on a greased or parchment lined sheet pan in one layer. Place in the oven. Roast for 20 minutes or until browned.

Drain and/rinse garbanzo beans. Place in a bowl.


Place tahini and seasoned rice wine vinegar in a blender and mix until smooth. Pour over garbanzo beans and let marinade.

When the vegetables are done roasting, add the garbanzo beans. Add a little extra seasoned rice wine vinegar if you need to thin the dressing. Toss and add salt if needed.


Serve over a bead of salad greens or enjoy alone.

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