This hearty salad is the ultimate in coziness—loaded with California walnuts and roasted veggies that bring gorgeous color to your table. Toss it all together with a creamy maple-tahini dressing that’s nutty, salty, and just sweet enough to keep things interesting. Find this recipe and more in Jenn Lueke’s debut cookbook, “Don’t Think About Dinner”, coming January 2026.
2 tsp dried thyme
1 tsp garlic powder
1 tsp dried rosemary
1 tsp kosher salt
1/2 tsp ground pepper
4 cups shaved brussels sprouts
2 medium sweet potatoes, peeled and medium-diced
2 medium beets, peeled and medium-diced
1 cup roughly chopped, unsalted California walnuts
2 tbsp olive oil
2/3 cup dry cranberries
3 tbsp olive oil
3 tbsp tahini
2 tbsp apple cider vinegar
Juice of 1 lemon
1 tbsp pure maple syrup
1 tbsp dijon mustard
1 tsp kosher salt
1/2 tsp garlic powder
Preheat the over to 400F. Line a sheet pan with parchment paper.
In a large bowl, combine thyme, garlic powder, rosemary, salt and black pepper. Add the brussels sprouts, sweet potatoes, beets, walnuts and oil and mix well. Transfer the mixture to the prepared sheet pan.
Bake until the vegetables are fork-tender and browned, 20 to 25 minutes. Let cool on the sheet pan for 5 to 10 minutes.
In a large bowl, whisk together all of the dressing ingredients until smooth.
Toss together the salad ingredients and dressing. Enjoy!
To see the recipe video click here.
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