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.
- 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
Preheat the oven to 350 °F.
Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.
Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.
Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.
Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.
Blend until smooth, or whisk together until smooth.
Set the dressing aside.
Using two Mason jars (about three cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.
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!