Cozy Evening Paleo Salad

I used to think salads couldn't be satisfying until one chilly November evening when I tossed roasted sweet potatoes still warm from the oven with crisp greens and creamy tahini dressing. The contrast between hot caramelized vegetables and cool leaves changed everything. Now this is the salad I crave when I want something filling without feeling heavy.

My friend Sarah came over exhausted from work one Wednesday and I threw this together with whatever was in my kitchen. She sat at the counter watching the Brussels sprouts brown in the oven and said it smelled like comfort food. When she took her first bite she closed her eyes and exhaled, which is the highest compliment I know.

Ingredients

• Sweet potato: Peel and cube them evenly so they roast at the same rate, I learned this after serving half-raw, half-mushy chunks once.
• Cauliflower florets: They get crispy edges in the oven that taste almost nutty, don't skip turning them halfway through.
• Brussels sprouts: Halve them so the cut sides caramelize, whole ones just steam and taste bitter.
• Olive oil: Use enough to coat everything lightly or the vegetables will stick and steam instead of roast.
• Mixed baby greens: A blend with arugula adds peppery bite that balances the sweet roasted vegetables.
• Cherry tomatoes: Their juice mixes with the dressing and creates little pockets of brightness.
• Red onion: Slice it thin as paper, thick slices overpower everything else.
• Avocado: Add this last so it stays creamy and doesn't brown while you assemble.
• Grilled chicken: Rotisserie chicken works perfectly here and saves twenty minutes on a weeknight.
• Tahini: The base of the dressing, it separates in the jar so stir it well before measuring.
• Fresh lemon juice: Bottled juice tastes flat, squeeze a real lemon and taste the difference.
• Garlic clove: Mince it fine or it will clump in the dressing and burn your mouth in spots.
• Ground cumin: Just a quarter teaspoon adds warmth without making it taste like chili.

Instructions

Prepare the oven and vegetables:

Preheat to 425°F and line your baking sheet with parchment so nothing sticks. Toss the sweet potato, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until every piece glistens.

Roast until golden:

Spread the vegetables in a single layer without crowding, then roast for 20 to 25 minutes, flipping once halfway so both sides get crispy and caramelized. The kitchen will smell like autumn.

Make the dressing:

Whisk tahini, lemon juice, olive oil, water, garlic, salt, cumin, and pepper in a small bowl until smooth and pourable. Add water one teaspoon at a time if it's too thick to drizzle.

Build the salad base:

Combine the greens, cherry tomatoes, and red onion in a large bowl, tossing gently so the onion distributes evenly.

Add warmth and protein:

Arrange the hot roasted vegetables and sliced chicken over the greens, letting the heat soften the leaves slightly.

Finish and serve:

Top with avocado slices and drizzle the lemon-tahini dressing generously over everything. Serve immediately while the vegetables are still warm.

Save

I made this for a potluck once and someone asked if it came from a restaurant because salad isn't supposed to taste this good. I just laughed and said it's what happens when you stop treating vegetables like an afterthought.

How to Get the Best Roasted Vegetables

Cut everything the same size so it finishes cooking at the same time, and don't overcrowd the pan or the steam will make them soggy instead of crispy. I used to pile everything on one sheet and wonder why nothing browned, now I use two pans if I need to and the difference is incredible.

Making It Your Own

Swap the chicken for roasted chickpeas if you eat legumes, or add toasted pumpkin seeds for crunch. Sometimes I throw in leftover roasted beets or carrots, whatever needs using up. The tahini dressing is forgiving and tastes good on almost anything.

Storing and Meal Prep

This salad keeps well if you store the components separately in the fridge. The roasted vegetables last four days, the dressing lasts a week, and the greens stay crisp if you keep them dry. Assemble individual bowls as you need them and the salad tastes fresh every time.

• Store dressing in a jar and shake it before using, it will thicken in the fridge.
• Reheat the roasted vegetables briefly in the oven to bring back their crispness.
• Slice avocado fresh each time so it doesn't turn brown.

Save

This salad taught me that eating well doesn't mean sacrificing flavor or satisfaction. It's become my answer to those nights when I want something nourishing that actually feels like a treat.

Recipe FAQs

→ Can this salad be made vegetarian?

Yes, substitute grilled chicken with roasted chickpeas or other preferred plant-based proteins to keep it hearty and flavorful.

→ How should the vegetables be roasted?

Toss sweet potato, cauliflower, and Brussels sprouts with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes until golden and tender.

→ What greens are recommended for the salad base?

A mix of baby spinach, arugula, and kale works well, providing a crisp, fresh foundation for the hearty ingredients.

→ How do I prepare the lemon-tahini dressing?

Whisk tahini, fresh lemon juice, olive oil, water, garlic, salt, cumin, and pepper until smooth, adjusting water to preferred consistency.

→ Are there any allergen concerns with this dish?

Contains sesame from tahini; check for other packaged ingredient allergens if needed. Paleo diets typically avoid legumes and dairy.

→ Can this salad be served warm or only chilled?

The roasted vegetables and grilled chicken are best served warm or at room temperature, while the greens remain fresh and crisp.