Portably perfect for those on-the-go summer days. This salad features roasted potatoes and bright vegetables with a delicious citrusy and creamy tahini dressing.

45 mins
30 mins


  • Baking pan
  • Parchment paper
  • Large bowl
  • Food processor


  • 2 cups Little Potatoes
  • 1 cup red cabbage, sliced or shredded
  • 2 cups spinach
  • 1/2 cup red onion, thinly sliced
  • 1 red bell pepper, diced
  • 2 Tbsp fresh parsley, chopped
  • 3 Tbsp tahini
  • 1 lemon, juiced
  • 1 Tbsp pure maple syrup
  • 1 clove garlic, crushed
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 2 to 3 Tbsp water


  • Step 1

    Preheat the oven to 350 °F.

  • Step 2

    Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.

  • Step 3

    Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.

  • Step 4

    Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.

  • Step 5

    Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.

  • Step 6

    Blend until smooth, or whisk together until smooth.

  • Step 7

    Set the dressing aside.

  • Step 8

    Using two Mason jars (about three cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.

  • Step 9

    Divide the dressing into two portions, and when you are ready to eat, simply drizzle the dressing into the jars and mix, or transfer to a bowl and enjoy!