Cozy Evening Paleo Salad (Printable)
Hearty salad of roasted veggies, crisp greens, grilled chicken, and lemon-tahini dressing for a healthy dinner.
# List of ingredients:
→ Roasted Vegetables
01 - 2 cups sweet potato, peeled and cubed
02 - 1 cup cauliflower florets
03 - 1 cup Brussels sprouts, halved
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Salad Base
07 - 6 cups mixed baby greens (spinach, arugula, kale)
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 1 avocado, sliced
→ Protein
11 - 2 grilled chicken breasts, sliced (or 2 cups cooked shredded rotisserie chicken)
→ Lemon-Tahini Dressing
12 - 1/4 cup tahini
13 - 3 tablespoons fresh lemon juice
14 - 2 tablespoons olive oil
15 - 1 tablespoon water, plus more to thin if necessary
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon ground cumin
19 - 1/4 teaspoon black pepper
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss sweet potato, cauliflower, and Brussels sprouts with olive oil, sea salt, and black pepper. Spread in an even layer on the baking sheet.
02 - Roast vegetables for 20 to 25 minutes, turning once halfway through, until golden and tender.
03 - While vegetables roast, whisk together tahini, lemon juice, olive oil, water, minced garlic, sea salt, ground cumin, and black pepper until smooth. Adjust consistency with additional water if needed.
04 - In a large bowl, combine mixed baby greens, cherry tomatoes, and thinly sliced red onion.
05 - Arrange the roasted vegetables and sliced grilled chicken over the salad base.
06 - Top with avocado slices and drizzle generously with the lemon-tahini dressing. Serve immediately. Optionally garnish with fresh herbs such as parsley or cilantro.
# Expert Advice:
01 -
- The roasted vegetables stay warm enough to slightly wilt the greens, creating perfect texture contrast.
- It feels like a full meal without any grain or pasta filler, just pure satisfying flavor.
- The tahini dressing clings to everything and tastes bright even on the fourth day in the fridge.
02 -
- Don't dress the whole salad ahead of time or the greens will wilt into a sad puddle, keep dressing separate until serving.
- If your tahini dressing seizes up and gets thick and pasty, add warm water a little at a time and whisk hard until it loosens again.
03 -
- Roast the vegetables on the top rack of the oven for extra caramelization and crispy edges.
- Add a pinch of smoked paprika to the dressing for subtle depth that makes people ask what the secret ingredient is.