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.
Equipment
- 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
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Instructions
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Step 1
Preheat the oven to 350 °F.
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Step 2
Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.
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Step 3
Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.
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Step 4
Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.
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Step 5
Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.
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Step 6
Blend until smooth, or whisk together until smooth.
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Step 7
Set the dressing aside.
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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.
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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!
