Warm Winter Salad with Lemon Tahini Dressing

developed by Church Health Center Wellness

The deep flavors of roasted vegetables are the perfect complement to the freshness of this Mediterranean-inspired dressing. A parsnip resembles a white carrot and you can cook it the same way. It has a spicier flavor and can be boiled, roasted or grilled.

Prep time: 15 minutes
Total time: 40 minutes
Makes 6 servings
Serving Size: about 1 ½ cups
Nutrition Facts (per serving): Calories: 200; Total Fat: 7 g; Saturated Fat: 1 g; Sodium: 383 mg; Carbohydrate: 33 g; Fiber: 6 g; Protein: 3 g


For Salad:

  • 1 medium potato, chopped
  • 1 pound carrots, chopped
  • 2 medium parsnips, chopped
  • 1 medium sweet potato, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon salt and pepper
  • 1 bunch of baby spinach

For Dressing (makes ¼ cup):

  • 2 tablespoons tahini
  • 1 garlic clove
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1½ tablespoons water
  • 2 tablespoons fresh parsley,
  • finely chopped


  1. Preheat oven to 400 degrees.
  2. Place all chopped vegetables in large sealable bag. Add olive oil and shake until all vegetables are well coated. Add salt and pepper and shake again.
  3. Pour vegetables onto foil-lined cookie sheet and roast for 25 minutes or until vegetables are tender with golden edges.
  4. While vegetables are roasting, prepare salad dressing. Place all dressing ingredients in food processor and process until smooth. Add additional water if dressing is too thick. (Extra can be kept in fridge for up to one week.)
  5. Place baby spinach in a large bowl, add warm vegetables and drizzle salad dressing over everything. Toss to coat.

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