Excited to present this video collaboration with my husband, Mike Odmark. We had a great time filming it–I’m sure there will be more to come! Below is the recipe for the featured salad–it’s a great welcome to the changing seasons, and I’m sure I’ll be making some variation of it through the winter.
A word on the ingredients:
Tahini is made from ground hulled sesame seeds, which contain more protein than any nut and are high in vitamin E, which gives them excellent antioxidant properties. They protect the liver from oxidative damage as well as being high in calcium. Miso is also high is protein, and an anticarcinogen, and reduces the effects of radiation, smoking, air pollution, and other environmental toxins. (source)
Roasted Vegetable Salad
(adapted from Good Things Grow)
1 small butternut squash
4-5 red potatoes
1 bunch of small carrots (with green tops attached)
1 bunch of kale
handful of chopped walnuts
¼ cup tahini
¼ cup olive oil
juice of one lemon
1 tablespoon white miso
2 garlic cloves, minced
2 tablespoons chopped carrot tops (similar to parsley)
pinch of cayenne
water as needed
Preheat the oven to 425, and line a baking sheet with parchment paper.
Chop the butternut squash, potatoes and carrots to similar sizes and place them in a large bowl. Drizzle with olive oil, coconut oil, or ghee/butter and salt and pepper. Pour them onto the baking sheet and roast in the oven for around 30 minutes, until tender.
Meanwhile, tear the kale into smaller pieces and place it in the bowl you mixed the veggies in (no need to wash between!). Drizzle with a little olive oil and salt and pepper. Set aside.
To make the dressing, combine all the ingredients in a small jar and stir. Add more water to thin it out if needed.
When the vegetables are tender, pull them out and pour onto the kale. Sprinkle with chopped walnuts and more chopped carrot tops. Spoon dressing over (I had a little dressing left over, but use as much or as little as you’d like).