Roasted Spring Salad

Roasted Salad

Criminally easy. Absurdly filling. I ate it all by myself.

Nights that I cook dinner for myself and only myself, salad is pretty much always on the table. And by salad, I mean some amalgamation of vegetables. And by on the table, I mean tossed in a bowl, carried around the house with me as I do other things, and completely demolished. This salad is one such dish. It takes about two minutes of hands-on time, and is perfect for a summer night while you #gograyinMay and choose a healthy dinner option! 

This recipe makes a huge salad for one person to eat for dinner or a nice side salad for two people. If you're cooking for more, do the math. That's why I majored in English.


1 large sweet potato, cut into thick slices
2 cups of halved Brussels sprouts
1 /3 of a baguette, clawed apart with your bare hands (alternatively: sliced / cubed)
olive oil, some glugs
salt, pepper, paprika
1 cup of plain Greek yogurt
1/3 cup of tahini
2 TBSP of lemon juice
water as needed
3 TBSP of chopped parsley, plus more for garnish
handful of almonds for garnish


  1. Preheat oven to 400.
  2. Combine the sweet potatoes, Brussels sprouts, and bread on a lined sheet pan, then drizzle generously in olive oil. Season with salt, pepper, and paprika. Bake for 15-20 minutes, or until tender. 
  3. Meanwhile, make the dressing: whisk together the yogurt, tahini, and lemon juice, then thin with water until it's thin and pour-able. Think, I dunno, creamy salad dressing? Since that's what you're making? Add the parsley when the dressing is the right consistency.
  4. When everything is done, make a plate by arranging the veggies / bread, then drizzling with dressing and garnishing with almonds and parsley. 
  5. Optional step: photograph hastily, then consume in a fit of pride and disgust that you just ate that much all by yourself in the time span of three minutes.