Roasted Veggie Chopped Salad

Step 1

Preheat oven to 375.

Step 2

Line rimmed baking tray with unbleached parchment paper.

Step 3

Spread veggies on prepared pan in single layer.

Step 4

Drizzle with oil and sprinkle with salt and pepper.

Step 5

Roast for 20 minutes.

Step 6

Veggies can be made in advance and stored in an air tight container in the fridge for up to 5 days. Bring to room temp before making salad.

Step 7

Make sure the tahini you’re using is thoroughly mixed before measuring.

Step 8

Add all ingredients, except water, to a small bowl and using a fork or whisk, mix until everything is well incorporated.

Step 9

Add the water 1 Tablespoon at a time until desired consistency.

Step 10

Dressing will stay good in air tight container in fridge for up to a week.

Step 11

Spread romaine onto the bottom of a large platter. Line up remaining ingredients in rows, drizzle on dressing. Alternately, place all ingredients in a large bowl, pour ½ the dressing over and toss well.