Sweet Curry Roasted Root Vegetable Salad with Lime Garlic Tahini Dressing

Curry Roasted Carrot & Rutabaga Salad with Grilled Chicken & Garlic Lime Tahini Dressing
I had a hard time coming up with a succinct title for this salad–there’s just SO MUCH going on! Curry roasted carrots and rutabaga with currants add a sweet, cinnamon kick, while the garlic lime tahini dressing coats the greens in bright and earthy goodness. And the grilled chicken. It’s a DASH diet dinner winner.

Oh boy, this leftover salad was delicious! With so many flavors going on, it’s a feast of a salad. Let’s see: A savory sautéed chicken breast. A sweet and aromatic roasted rutabaga and carrots with currants, maple syrup and ras el hanout (a mild, fragrant North African curry powder). A reliable bed of lettuce, baby kale, grape tomatoes and scallion. Then everything gets a coat of bright, earthy, garlicky lime garlic tahini dressing. The combination was 100% spot-on and satisfying.

I made the salad using the curry-spiced rutabaga and carrots that I already had roasted, but you can of course start from roasting the root vegetables. Recipe for roasting is right here. You can save time by using pre-sauteed (or even better, pre-grilled) chicken breast as well. Then it’ll be a matter of assembling everything–perfect for a weeknight DASH diet dinner.

Print Recipe
Sweet Curry Roasted Root Vegetable Salad with Lime Garlic Tahini Dressing
DASH diet considerations: This curry roasted root vegetable salad with lime garlic tahini dressing is an all-A student of the DASH diet realm. It packs about 4 servings of different vegetables (full of fiber and potassium); tahini helps it go light on oil while providing an incredibly earthy depth to the dressing; and simply cooked chicken breast provides lean protein.

The wide range of flavors, from bright, earthy tahini dressing to sweetly aromatic curry roasted vegetables, as well as the different textures really jazzes up the salad without a lot of sodium or oil. Give it a try! We skipped grains, but a pita would go perfectly with this Middle Eastern-inspired salad.

DASH diet servings:
4 vegetables & fruits
2 meats & fish
½ fat & oil
¼ nuts & beans
Prep Time 20 minutes
Servings
servings
Ingredients
For the chicken breast
For the lime garlic tahini dressing
For the salad
Prep Time 20 minutes
Servings
servings
Ingredients
For the chicken breast
For the lime garlic tahini dressing
For the salad
Instructions
  1. Season the chicken breast with salt and pepper.
  2. In a saute pan, heat 2 tsp olive oil on medium high and add the chicken breast. Saute until the chicken is cooked through, about 7-8 minutes, flipping once to brown both sides. Set aside in a wam place.
  3. While the chicken breast cooks, make the dressing. Mix the tahini, extra virgin olive oil, lime juice and grated garlic in a bowl large enough to toss the lettuce and kale comfortably. Add water, 1 tsp at a time, to thin the dressing to a pourable consistency. Season with salt and pepper.
  4. To the bowl of the dressing, add the lettuce, baby kale, grape tomatoes and scallion. Toss to coat evenly.
  5. Slice the chicken breast into strips.
  6. Place the lettuce-kale mixture in two plates or bowls. Top with the roasted rutabaga and carrots, as well as the chicken breast strips.
  7. Sprinkle some za’atar on top, if you like, before serving.

curry roasted root vegetable salad with lime garlic tahini dressing

Sheet Pan Za’atar Salmon Dinner with Curried Carrots, Rutabaga & Dried Currants

Za'atar Roasted Salmon, Root Vegetables & Dill Rice
Sheet Pan DASH Diet Dinner: Za'atar Roasted Salmon & Curried Root Veggies
Trying the ever-popular sheet pan dinner with za’atar roasted salmon and root veggies with ras el hanout curry powder and dried currants. With dill rice, this was a tasty Middle Eastern-inspired DASH diet dinner!

This sheet pan za’atar salmon dinner was what made me–belatedly–realize why sheet pan dinners are everywhere these days. It’s an amazingly easy way to make a delicious dinner: Once you set everything up in a sheet pan, it’s largely hands-free. Even the setup doesn’t take all that much effort. Chop, season, arrange, and you’re more or less ready to go. Woot! (To keep the salmon juices from seeping into the veggies, I did use a piece of aluminum foil to keep them separate. Oh, so much work! :P) Since sheet pan dinners can be made pretty low fat, I think they are a great technique for DASH diet followers.

For this sheet pan za’atar salmon dinner, I’m using two spice mixes to push the flavors in the Middle Eastern and North African direction: Za’atar and ras el hanout. Za’atar is a Middle Eastern spice mix with a complex, savory, green and slightly floral flavor profile. What’s in it can vary depending on who made the mix, but mine has thyme, oregano, sumac and sesame seeds. I used za’atar for the salmon.

Za'atar Roasted Salmon, Root Vegetables & Dill Rice
A DASH diet dinner with a Middle Eastern twist. Making the za’atar roasted salmon and curry-spiked roasted vegetables with currants in the same sheet pan was awesomely easy and hands-off, too!

Ras el hanout, on the other hand, is from North Africa. It’s a pretty versatile “curry” powder, though it usually seems to be not spicy. I tend to detect cinnamon, cardamom, allspice, clove, ginger and other warm, sweetly aromatic spices in this mix; to me, it smells somewhere between an apple pie and a curry. Which is probably why it goes well with roasted vegetables, as in this recipe. To add another dimension or two, I added maple syrup and dried currants for a touch of sweetness and tang to the earthy root vegetables.

Adding a dollop of garlic-spiked Greek yogurt or a cucumber-studded tzaziki sauce on the side might add a refreshing coolness to the otherwise all-warm dish. (I should have thought of that when I made this sheet pan dinner!)

Also! These sweet, aromatic, curry-roasted carrots and rutabaga made a great salad topping a couple of days later. I made a quick garlic lime tahini dressing for that salad, and it was a darn good salad with a lot of contrasting flavors. I’ll post the recipe for the salad in a day or two.

Print Recipe
Sheet Pan Za'atar Salmon Dinner with Curried Carrots, Rutabaga & Dried Currants
DASH Diet considerations: Roasting is one of the low-fat ways of cooking meats and vegetables, and that holds true for the sheet pan za’atar salmon dinner. It’s a good balance between 2 servings of fish and 2-3 servings of fiber-rich root vegetables. You can serve the za’atar salmon and curried root veggies with a whole wheat pita, with dill rice or by itself, if you are already above or close to the DASH diet grain goal.

DASH diet servings:
2-3 vegetables & fruits
2 meats & fish
¼ fat & oil
⅙ sugar & sweets
Za'atar Roasted Salmon, Root Vegetables & Dill Rice
Cook Time 50 minutes
Servings
dinners, plus 2 leftover veggie portions
Ingredients
For the za'atar salmon
For the curried carrots & rutabaga
Cook Time 50 minutes
Servings
dinners, plus 2 leftover veggie portions
Ingredients
For the za'atar salmon
For the curried carrots & rutabaga
Za'atar Roasted Salmon, Root Vegetables & Dill Rice
Instructions
  1. Preheat the oven to 400F.
  2. Place the carrot and rutabaga pieces in a large bowl, along with all the seasoning. Toss to coat evenly.
  3. Arrange the salmon fillets on a piece of aluminum foil with folded-up sides to catch all drippings. Sprinkle with salt and pepper, and top with a generous sprinkle of za’atar.
  4. Place the foil containing the salmon on one side of a sheet pan. Arrange the root vegetables on the other side of the sheet pan, in a single layer as much as possible.
  5. Roast in the oven for 30-40 minutes, until the root vegetables are cooked through.
Recipe Notes

If your salmon fillets are on the small side, they may finish cooking before the vegetables are done. If so, take them out of the oven and keep them somewhere warm to prevent overcooking.

Sheet Pan Za'atar Salmon Dinner
Sheet pan za’atar salmon dinner, a super-easy DASH diet dinner recipe on DAShnDelish.com