Roasted Veggie & Pistachio Salad with Tahini Maple Drizzle

There’s this kind of salad that doesn’t feel like “salad” at all — you know the kind I mean? Not the cold, sad pile of greens you eat just to be healthy, but the sort that actually feels like food. Warm, nutty, a little sweet, a little roasted, and so satisfying you forget you’re technically eating vegetables. That’s exactly what this roasted veggie and pistachio salad is.

I started making this on those weird in-between days — when I crave something wholesome but not boring, colorful but not complicated. The kind of meal that tastes like effort but isn’t really much work. You just chop some veggies, toss them on a pan, roast until they turn golden and caramelized at the edges… and in that time, your kitchen smells like warmth. Sweet potatoes soften, broccoli gets those crispy tips, peppers go sweet and jammy — it’s magic, really.

And then there’s the sauce — the tahini maple drizzle. Oh man, it’s everything. Creamy, nutty, a little tangy, and sweet enough to make the whole thing sing. I always lick the spoon afterward (no shame). When that sauce hits the warm veggies and starts to melt a bit into the greens underneath — it’s pure comfort. Add some toasted pistachios for crunch, and suddenly you’ve got this mix of textures that feels indulgent but not heavy.

It’s the kind of food you can eat right out of the bowl while standing in the kitchen, or serve beautifully when friends come over — and everyone’s like, “Wait… this is vegan?” It’s that kind of salad. The kind that doesn’t need to prove anything.

Ingredients:

For the Salad:

• 2 cups broccoli florets
• 1 cup diced sweet potatoes
• 1 red bell pepper, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup shelled pistachios, toasted
• 2 cups mixed greens (arugula, spinach, or kale)

For the Tahini Maple Drizzle:

• 3 tbsp tahini
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1–2 tbsp warm water (to thin)
• Pinch of salt

Directions

1.Preheat your oven to 400°F (200°C).
2.Toss the broccoli,potatoes, and bell pepper with olive oil, salt, and pepper.
Spread them out on a baking sheet don’t overcrowd or they’ll steam instead of roast.
3.Roast for 20–30 minutes, flipping halfway, until the veggies are tender and caramelized around the edges.
Let them cool slightly.
4.In a small bowl, whisk together tahini, maple syrup, lemon juice, and a pinch of salt.
Add warm water slowly until you get that silky drizzle texture.

5. Arrange mixed greens on a platter, pile the roasted vegetables on top, scatter the toasted pistachios, and pour over that golden tahini maple magic.

Serve warm, or at room temp if you’re feeling lazy. It’s just as good either way.

Nutritional Info (per serving, serves 4)

Calories: 220 | Fat: 14g | Carbs: 22g | Sugar: 8g | Protein: 6g | Fiber: 4g

Recipe FAQs

1. Can I use other veggies?
   Absolutely. Cauliflower, carrots, Brussels sprouts, or even pumpkin — just use what’s in your fridge. The trick is to roast until there’s color. That caramelization is where the flavor lives.
2. My tahini got too thick — what did I do wrong?
   That’s just tahini being tahini. Add a little more warm water, a teaspoon at a time, and whisk until it loosens up. It should drizzle, not clump.
3. Can I make this ahead of time?
   Yes, but keep the dressing separate until right before serving. Otherwise, the greens go sad and soggy. Roasted veggies can be made a day ahead and reheated.
4. What if I don’t have maple syrup?
   Use honey or even a bit of date syrup. You just want a hint of sweetness to balance the lemon and tahini.
5. How do I make it more filling?
   Add some chickpeas or quinoa to the mix — it turns into a full meal fast. Or top with a fried egg if you’re not strictly vegan

Roasted Veggie & Pistachio Salad with Tahini Maple Drizzle

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Salad:

• * 2 cups broccoli florets

• * 1 cup diced sweet potatoes

• * 1 red bell pepper, diced

• * 2 tbsp olive oil

• * Salt and pepper, to taste

• * ¼ cup shelled pistachios, toasted

• * 2 cups mixed greens (arugula, spinach, or kale)

• For the Tahini Maple Drizzle:

• * 3 tbsp tahini

• * 2 tbsp maple syrup

• * 1 tbsp lemon juice

• * 1–2 tbsp warm water (to thin)

• * Pinch of salt

Directions

• Preheat your oven to 400°F (200°C).
• Toss the broccoli,potatoes, and bell pepper with olive oil, salt, and pepper.
• Spread them out on a baking sheet don’t overcrowd or they’ll steam instead of roast.
• Roast for 20–30 minutes, flipping halfway, until the veggies are tender and caramelized around the edges.
• Let them cool slightly.
• In a small bowl, whisk together tahini, maple syrup, lemon juice, and a pinch of salt.
• Add warm water slowly until you get that silky drizzle texture.
• Arrange mixed greens on a platter, pile the roasted vegetables on top, scatter the toasted pistachios, and pour over that golden tahini maple magic.