Moroccan Mint Salad
This is a truly radiant salad filled with delicious roasted veggies, sweet cranberries, pistachios, and topped off with a tahini dressing. You'll absolutely love the vibrant mixture of colors and refreshing flavors!
For the Salad:
2 Heads of chopped romaine lettuce
1 Cup packed of your favorite greens (I used spinach)
1 Small head of cauliflower
1 Medium head broccoli
3 Carrots (I used rainbow carrots)
1 Cup chopped mint
2 Green onions
2 Tbsp of olive oil
2 Tbsp dried cranberries
2 Tbsp pistachios
For the Dressing:
Juice of half a lemon
2 Tbsp avocado oil
1 Tbsp balsamic vinegar
2 Tbsp tahini
Preheat your oven to 400f and line a large baking pan with parchment paper.
Wash all of your veggies thoroughly and peel the carrots. First chop the broccoli and cauliflower into bite-sized florets. Next, chop your carrots on the bias making them roughly 2in long. Spread these three veggies out on a lined baking pan and coat with olive oil. Season with salt + pepper and mix well to ensure everything is nicely coated. Bake for 25-30 minutes and mix the veggies half way through to ensure they get an even bake. You want the veggies to be soft and slightly browned.
To prepare the salad, in a large bowl mix the greens with chopped mint, lemon juice, avocado oil, and balsamic vinegar. Divvy the greens up between two plates. Top the salad with your roasted veggies, cranberries, and pistachios. Lastly, drizzle tahini over the top and season with salt + pepper.