Alkali Flat Trail Roasted Vegetable Salad with Smoky Tahini Dressing
A vibrant roasted vegetable salad inspired by the Alkali Flat Trail, tossed with a creamy smoky tahini dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs carrot, zucchini, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cut into 1/2-inch chunks carrot
- 1 medium, cut into 1/2-inch chunks zucchini
- 1 large, seeded and chopped red bell pepper
- 1 small, cut into wedges red onion
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1/2 tsp smoked paprika
- 3 tbsp warm water
- 1 clove minced garlic
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 425°F. On a large baking sheet, toss 2 peeled and chunked carrots, 1 chopped zucchini, 1 chopped red bell pepper, and 1 small wedged red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground black pepper until evenly coated.
- Step 2: Spread the vegetables in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized at the edges.
- Step 3: While the vegetables roast, whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, 1/2 tsp smoked paprika, 3 tbsp warm water, and 1 minced garlic clove in a small bowl until smooth and creamy.
- Step 4: Transfer the warm roasted vegetables to a serving bowl, drizzle with the smoky tahini dressing, and toss gently to coat.
- Step 5: Sprinkle 2 tbsp chopped fresh parsley on top before serving warm or at room temperature.
Frequently asked questions
How long does Alkali Flat Trail Roasted Vegetable Salad with Smoky Tahini Dressing take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Alkali Flat Trail Roasted Vegetable Salad with Smoky Tahini Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrot from drying out.
Can I substitute ingredients in Alkali Flat Trail Roasted Vegetable Salad with Smoky Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alkali Flat Trail Roasted Vegetable Salad with Smoky Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Alkali Flat Trail Roasted Vegetable Salad with Smoky Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
