As we transition into March, it's time to celebrate the arrival of more fresh produce that comes after a long winter. This season starts to offer so many more nutritious ingredients to energise your meals and fuel your body, especially as the season gets into its later stages. We may start craving fresh dishes like salads but still need a bit of comfort for those slightly cooler days.
Which is where this lovely Roasted Veggie Salad featuring mixed greens, roasted squash and avocado with a zesty lemon tahini dressing is perfect. This colourful dish not only tickles the taste buds and gives comfort but also provides a dose of vitamins and antioxidants to support your health goals.
Here is the recipe:
Ingredients:
For the salad:
1 small butternut squash, seeded, and diced (no need to peel unless you prefer to)
1 cooked beetroot, diced and/or 1 cup cherry tomatoes, halved
1 avocado, sliced
4 cups mixed greens (such as spinach, rocket, and kale)
1/4 cup pumpkin seeds or walnuts
Salt and pepper, to taste
Olive oil, for roasting
Optional extra: vegan feta cheese
For the lemon tahini dressing:
      •     1/4 cup tahini
      •     2 tablespoons lemon juice
      •     2 tablespoons water
      •     1 tablespoon maple syrup
      •     1 clove garlic, minced
      •     Salt and pepper, to taste
Instructions:
Preheat your oven to 400°F (200°C).
Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
While the butternut squash is roasting, prepare the lemon tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, salt, and pepper until smooth and creamy. If the dressing is too thick, you can add more water to thin it out to your desired consistency.
Once the butternut squash is done roasting, remove it from the oven and let it cool slightly.
In a large salad bowl, combine the mixed greens, roasted butternut squash, beetroot and/or cherry tomatoes, avocado slices, and toasted pumpkin seeds or walnuts.
Drizzle the lemon tahini dressing over the salad, tossing gently to coat everything evenly.
Taste and adjust seasoning if needed, then serve immediately.
Enjoy your delicious roasted vegetable salad! By incorporating recipes like this, you can enjoy the vibrant flavours of Spring while nourishing your body with wholesome ingredients. Here's to a month filled with delicious meals and vibrant health!