Rainbow Harvest Salad with Maple-Tahini Dressing
Discover a vibrant Rainbow Harvest Salad with Maple-Tahini Dressing. Perfect for any occasion, it's a feast for the eyes and palate. Try it today!
Recipe Overview
Discover a vibrant Rainbow Harvest Salad with Maple-Tahini Dressing. Perfect for any occasion, it's a feast for the eyes and palate. Try it today!
Ingredients
- • sweet potatoes: 2 medium, peeled and cubed
- • purple carrots: 3, sliced into coins
- • red beets: 2 small, peeled and diced
- • olive oil: 3 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • mixed salad greens: 5 cups
- • radicchio: 1 small head, thinly sliced
- • pomegranate seeds: 1 cup
- • pumpkin seeds: 1/2 cup, toasted
- • fresh mint leaves: 1/4 cup, chopped
- • tahini: 1/3 cup
- • maple syrup: 2 tablespoons
- • lemon juice: 2 tablespoons
- • garlic: 1 clove, minced
- • water: 2-4 tablespoons
Instructions
- 1 Preheat your oven to 400°F (200°C). Roasting the vegetables enhances their natural sweetness, giving the salad a warm, comforting flavor.
- 2 In a large bowl, toss the sweet potatoes, carrots, and beets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- 3 Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through, until they are tender and slightly caramelized. Let them cool for a few minutes once done.
- 4 While the vegetables are roasting, prepare the maple-tahini dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, and garlic. Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- 5 In a large serving bowl, combine the salad greens, radicchio, roasted vegetables, pomegranate seeds, and pumpkin seeds. Toss gently to mix.
- 6 Drizzle the maple-tahini dressing over the salad. Sprinkle with fresh mint leaves. Serve immediately to enjoy the full range of textures and flavors.
Serving Suggestions
- • This Rainbow Harvest Salad is a versatile dish that can stand alone as a satisfying meal or accompany a variety of proteins. For a hearty vegetarian option, consider serving it with grilled halloumi or a scoop of quinoa. If you prefer something more indulgent, a side of roasted chicken or salmon pairs beautifully with the flavors of the salad. Presentation is key with a salad this colorful. Serve it in a large, shallow bowl to showcase the vibrant layers. Garnish with additional pomegranate seeds and mint for an extra pop of color and flavor. Pair it with a crisp white wine, such as a Sauvignon Blanc, to complement the fresh, earthy notes of the salad. Whether you're hosting a dinner party or enjoying a quiet meal at home, this salad is sure to impress with its beautiful presentation and delightful taste.
Storage Tips
To store leftovers, place the salad in an airtight container in the refrigerator for up to two days. The dressing can be stored separately in a small jar for up to a week, allowing you to dress the salad fresh before serving. When reheating the roasted vegetables, use a skillet over medium heat to preserve their texture and flavor. Avoid microwaving, as it can make the vegetables mushy. For an extra crunch, toast additional pumpkin seeds just before serving. If you plan to make the salad ahead, keep the dressing and salad components separate until just before serving to maintain the freshness and crispness of the greens.
