Salads are a great on-the-go meal. They’re easy to prep for and if you make them with the right ingredients, they’re filling as well. This easy salad and simple dressing use seasonal ingredients making it that much easier to make.

The eggplant, beets, and sweet potato are the perfect trio, The radish is really a forgotten veggie in my opinion. They’re beautiful, crunchy, and tasty.

The Tahini dressing is smooth, creamy, and tangy. I always make a big batch of it and store it in the fridge to use for other recipes. It’s that good.

I love making salads that are “buildable.” It makes it fun for the kids to put together and it makes the dish more enticing for them. It allows everyone to pick and choose what they want.

INGREDIENTS

• Mixed greens, or any lettuce of your choice
• 1 sweet potato cut into strips
• 1 eggplant sliced about 1/2 inch thick
• Oil
• Salt & pepper
• Beets (already cooked. I use beetology)
• Radish
• Alfalfa sprouts

INGREDIENTS FOR TAHINI DRESSING

• 1/4 cup Tahini
• 2 dates
• Juice from half a lemon
• Salt
• 1/3 cup water or more depending on your desired consistency.

PROCESS FOR AN EASY SALAD WITH A SIMPLE DRESSING

• Place sweet potato and eggplant on sheet pan spread apart

• Drizzle olive oil over them and season well with salt and pepper.
• bake on 400 for about 15 minutes until golden and crispy.
• While the sweet potato and eggplant are roasting you will prepare the dressing.
• I used a blender for this dressing. If you don’t have one, you can use a food processor or you can make it by hand swapping out the dates for 1 tablespoon of honey and whisking everything until smooth and creamy.
• To a blender, add the tahini, dates, lemon juice, water, and salt. Blend until creamy.
• Build your salad! Place lettuce on the bottom. I like to arrange the veggies in clusters and pour the dressing right on top.

Notes

These kinds of salads are very easy to prep for!

At the beginning of the week:

Roast your sweet potato and eggplant, (I always roast 3 or 4 at a time so I can have it throughout the week. You can store them in an airtight container in the fridge. They can last a week.

Prep your radishes and beets by slicing them and storing them in a container.

You can make the dressing ahead of time as well. Store in an airtight container and it can last about 6-7 days. When you are ready to use it go ahead and add some water to thin it out again.

Double your dressing! You can use this for so many things.

If you have a pita you can use this dressing for a condiment along with a salad. mmmm:) That would make a perfect lunch.

Top your quinoa with this dressing along with some fresh veggies or chicken. The options are endless!