After a long weekend of self-indulgence, I've been craving some serious greens. My new favorite salad dressing is a creamy Maple Tahini dressing which is easy to whip up for a quick dinner. It pairs well with kale, spinach, and even chard. This easy salad is a serious crowd pleaser. Top it with goat cheese and candied pecans for a luxurious touch.
Mixed Greens Salad with Roasted Beets and Maple Tahini Dressing
Serves 4
Ingredients
Salad:
Assorted Salad Greens (spinach, baby kale, chard)
Candied Pecans
Goat Cheese
Beets:
Olive oil
A pinch of salt
4 Beets
Dressing:
1/4 cup Tahini
2 teaspoons maple syrup
2 teaspoons white vinegar
1/4 cup water
Directions
1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil.
2. Peel and chop the beets into small pieces. In a mixing bowl, toss the beets with a pinch of salt and olive oil. Spread them evenly over the baking sheet. Bake for 30-40 minutes.
3. While beets are baking, grab a small mixing bowl and whisk together salad dressing ingredients.
4. In a large bowl, combine greens, dressing, pecans, and goat cheese.
5. Once beets are done, toss into the salad
6. Enjoy!
Mixed Greens Salad with Roasted Beets and Maple Tahini Dressing
Serves 4
Ingredients
Salad:
Assorted Salad Greens (spinach, baby kale, chard)
Candied Pecans
Goat Cheese
Beets:
Olive oil
A pinch of salt
4 Beets
Dressing:
1/4 cup Tahini
2 teaspoons maple syrup
2 teaspoons white vinegar
1/4 cup water
Directions
1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil.
2. Peel and chop the beets into small pieces. In a mixing bowl, toss the beets with a pinch of salt and olive oil. Spread them evenly over the baking sheet. Bake for 30-40 minutes.
3. While beets are baking, grab a small mixing bowl and whisk together salad dressing ingredients.
4. In a large bowl, combine greens, dressing, pecans, and goat cheese.
5. Once beets are done, toss into the salad
6. Enjoy!










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