Roasted Veggie Salad with Tangy Tahini Dressing

Did you catch today's segment on The Rhode Show? If not, click to rewatch!

It's always a fun time hanging out with The Rhode Show family, so thankful for the opportunity to be able to showcase my cooking!

I realized as I was cooking, that these flavors lean into the fall vibes instead of summer, but these are just some of my favorite ingredients. It also shows how a recipe can evolve and change based on what is available. I had every intention of using asparagus in this salad to give it a summery feel, but double the cost and not looking great, I decided to go with Brussels sprouts. The citrus brightens the dressing, and using Pinch of Fancy’s spice blend really gives a nod to the fresh ingredients of the season.

If you have a flat top (inside or out), you can easily throw the Brussels and sweet potatoes (even the chickpeas) right on the the flat top, cooked to perfection without turning on the oven.

Salad Ingredients:

• 4 oz Arugula

• 1 lb Sweet potatoes, cut into bite sized chunks

• 1 lb Brussels sprouts, sliced in half (quartered if they are large)

• 1 can chickpeas

• 2 cups Cooked barley

• Sunflower seeds

• Olive oil

• Salt & pepper

• Onion & garlic powder

• Pinch of fancy “chef’s magic” spice blend

• Maple syrup

Optional:

Goat cheese

Apples

Fresh parsley

Top with an over easy egg for breakfast or some grilled chicken or shrimp for dinner.

 Directions:

• In a little bowl, mix 3 heaping tablespoons of the Chef’s Magic blend with a tablespoon of each garlic and onion powder. Finish with a fresh grind of black pepper and flaky salt. You will use this to season Brussels, sweet potato, and chickpeas.

• Preheat oven to 425 (or heat a flat top grill to medium high heat)

• Line two sheets with parchment paper

• Toss Brussels with spice blend and olive oil and spread on one of the parchment lined sheets. Do the same with the sweet potatoes.

• Roast in the oven for 20 minutes- at the 20 minute mark, switch the pans- so whoever was on the top rotate to the bottom shelf, and the bottom will go to the top. Roast for an additional 20 minutes, or until the Brussels are crispy and potatoes are getting caramelized. Potatoes may need an extra 10-15 minutes after the Brussels are done.

• If you have a third rack- do the same thing with the chickpeas- roast in the oven for a total of 45-60 minutes. If you have an airfryer prepare them with the same spice blend and olive oil, and air fry at 400 degrees for 25 minutes. Pull out, drizzle with a touch of maple syrup and air fry for an additional five minutes.

• To a bowl, add the cooked barley, roasted veggies, chickpeas, arugula, tangy citrus tahini dressing, and sunflower seeds. Give a good toss. Serve on a bed of arugula, top with extra dressing, sunflower seeds, goat cheese, and finish with an over easy egg for a satisfying breakfast or top with grilled chicken or shrimp for lunch or dinner.

Delicious, hearty, versatile salad that can be modified to fit your dietary needs and lifestyle. Perfect meal for weekly meal prep- just keep the arugula separate so it does not wilt.

Dressing ingredients and recipe linked (clearly this dressing is super versatile, and my absolute favorite)