Roast Vegetable Salad w/ Black Sesame Gomasio is a scrumptious salad that is on high rotation at our house. This salad is chock full of flavours and textures that will appeal to everyone… there’s the creaminess of the avocado, the zing and bite from the pickled beetroot, sweetness and softness the from the roasted vegetables, a mild earthy bite from the brussel sprouts, then dressed with a salty sesame seed sprinkle.
As a family we are currently into week 3 of our new lifestyle of going meat free every second day; one day on, one day off. I enjoy the challenge of coming up with delicious meals that will appeal to an almost 10 year old son, a hubby and myself. I’m very fortunate though that hubby regards salads as a dinner, I can happily serve a big plate of leaves and colourful additions knowing that it will sate his evening appetite … but man cannot live on salads alone, and most certainly not a 10 year old boy!
One trick that serves us all well at dinner time – especially since it’s now winter is to make a couple of dishes to go with it, such as a Potato Dauphinoise – this adds a real comfort food element to this salad (or any salad for that matter) with it’s warm, soft, creamy and cheesy potato layers, or a Broccoli and Cauliflower Mac’n’Cheese.
Another trick is to have some emergency foods ready to use at a moments notice such as mini Wild Mushroom Aranchini Balls, meat free dumplings or potstickers. Make a big batch of them when you do actually make them, then freeze. This way you can pull out what you need when you need them. Have them reheating while you make up the salad.
This ain’t no rabbit food, enjoy! Blondie 🙂