📝 About This Recipe
This soul-warming salad celebrates the deep, earthy sweetness of autumn harvest vegetables caramelized to perfection in a high-heat oven. Nestled on a bed of baby kale that wilts just slightly from the heat of the roasted roots, the dish is tied together with a creamy, nutty maple-tahini dressing and bright pops of pomegranate. It’s a sophisticated play on textures—crunchy, creamy, and tender—that transforms humble garden staples into a vibrant centerpiece.
🥗 Ingredients
The Roasted Roots
- 2 medium Sweet Potatoes (peeled and cut into 1-inch cubes)
- 1 bunch Rainbow Carrots (peeled and sliced into 1/2-inch rounds)
- 3 medium Parsnips (peeled and cut into batons)
- 1 large Red Onion (cut into 1/2-inch wedges)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 2 sprigs Fresh Rosemary (finely minced)
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
The Wilted Base
- 5 ounces Baby Kale or Spinach (washed and thoroughly dried)
- 1 clove Garlic (halved, to rub the serving bowl)
Maple-Tahini Dressing
- 1/4 cup Creamy Tahini (well-stirred)
- 1 tablespoon Pure Maple Syrup (Grade A dark preferred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Apple Cider Vinegar (for brightness)
- 2-3 tablespoons Warm Water (to thin to desired consistency)
Garnish and Crunch
- 1/2 cup Pomegranate Arils (for a burst of acidity)
- 1/4 cup Toasted Pepitas (pumpkin seeds)
- 2 ounces Goat Cheese (crumbled, optional)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving caramelized edges rather than just steaming the vegetables.
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2
Prepare two large rimmed baking sheets by lining them with parchment paper for easy cleanup and to prevent sticking.
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3
In a large mixing bowl, toss the cubed sweet potatoes, carrots, parsnips, and red onion wedges with olive oil, minced rosemary, salt, and pepper until every piece is glistening.
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4
Spread the vegetables in a single layer across the two baking sheets. Do not overcrowd; if the pans are too full, the vegetables will steam instead of roast.
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5
Roast for 35-40 minutes, tossing the vegetables halfway through. Look for fork-tender centers and deep golden-brown, charred edges.
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6
While the vegetables roast, prepare the dressing. In a small bowl or jar, whisk together the tahini, maple syrup, lemon juice, and apple cider vinegar.
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7
Gradually add warm water to the dressing, one tablespoon at a time, whisking constantly until it reaches a smooth, pourable consistency similar to heavy cream.
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8
Take your large wooden serving bowl and rub the cut side of the garlic clove vigorously against the interior surface to impart a subtle aroma.
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9
Place the baby kale or spinach into the garlic-rubbed bowl. Season the greens with a tiny pinch of salt.
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10
Immediately after removing the vegetables from the oven, transfer them while piping hot directly onto the greens. Let them sit for 2 minutes; the residual heat will perfectly wilt the kale.
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11
Gently toss the warm vegetables and greens together using tongs, ensuring the greens are distributed throughout.
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12
Drizzle the maple-tahini dressing generously over the salad.
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13
Top with pomegranate arils, toasted pepitas, and crumbled goat cheese if using. Serve immediately while the contrast between warm and cool is at its peak.
💡 Chef's Tips
Cut your root vegetables into uniform sizes to ensure they all finish cooking at the same time. If your tahini is very thick or bitter, add an extra teaspoon of maple syrup to balance the flavor. For maximum crunch, toast the pepitas in a dry skillet over medium heat for 3 minutes until they start to pop. Don't skip the garlic-rubbed bowl technique; it adds a layer of 'hidden' flavor that elevates the entire dish. To make it a fuller meal, add a cup of cooked quinoa or farro to the base of the salad.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a hard apple cider to complement the roasted sweetness. Serve alongside a roasted chicken or pan-seared pork chops for a complete autumnal dinner. Excellent with a side of crusty sourdough bread to soak up any remaining tahini dressing. For a vegan option, swap the goat cheese for sliced avocado or omit it entirely. This salad travels well; if serving later, keep the dressing and garnishes separate until just before eating.