It’s rare that I find a recipe that not only makes amazing leftovers, but makes *enough* of them that it’s worth all the work. And that I can actually talk myself into still choosing over the cafeteria’s amazing chicken tenders on days 2, 3, 4…
This is one of those recipes.
This grain and roasted vegetable salad is a total recipe unicorn—easy, versatile, and just as good hot, lukewarm, or cold. It can be meat-y, vegetarian, or vegan. Basically, YOU DO YOU.
Also, this lemon tahini dressing is sooooo good! It really pulls everything together, with depth and tanginess but doesn’t just overwhelm you. Honestly you should put this dressing on everything!
The only downside of this recipe is that actually getting that many vegetables roasted or grilled (and prepping them, honestly) can take a bit of time.
However, what I usually do is pace it over the course of an afternoon, since the veggies don’t need to be piping hot fresh. And I’ll do a combination of grilling and roasting so I don’t have my oven on forever. I love to absolutely pack this salad with veggies rather than have it be really grain-heavy, because HEALTH.