Roasted Veg Salad 

1. Heat oven to 425°F. On large rimmed baking sheet, toss brussels sprouts with 1 Tbsp oil, hot paprika, and ¹4 tsp each salt and pepper; arrange cut sides down. On another rimmed baking sheet, toss sweet potatoes with 1 Tbsp oil and ½ tsp each salt and pepper; spread in even layer. Roast both baking sheets until brussels sprouts are golden brown and tender, about 15 min. Remove brussels sprouts from oven. Toss sweet potatoes and continue roasting until tender, 8 to 12 min. more.

2. Meanwhile, in small bowl, stir together maple syrup and sriracha. In medium bowl, whisk together tahini, 2 Tbsp lemon juice, 2 Tbsp water, and ½ tsp salt until smooth; if needed, whisk in more water 1/2 tsp at a time to reach drizzling consistency.

3. While brussels sprouts are hot, drizzle with maple-sriracha mixture and toss to coat. In large bowl, toss greens with remaining 1 Tbsp each oil and lemon juice.

NO MEAT FOR YOU?

BRING THESE PROTEIN-Y POWER PLAYERS TO THE PARTY.

LEGUME LOVE Lentils, chickpeas, black beans, cannellini

SCOOP STARS Hummus, guacamole, cottage cheese THE

STAND-INS Tofu, seitan, tempeh, faux meats

4. To serve, top greens with brussels sprouts, sweet potatoes, lentils, goat cheese, and toasted seeds. Drizzle with tahini dressing.

Per serving: About 486 cal, 25.5 g fat (5 g sat), 10 mg chol, 673 mg sodium, 51 g carb, 15 g fiber, 14 g sugar (4.5 g added sugar), 19 g pro

HOW TO MAKE A STELLAR SALAD

Pick a few from each category to really satisfy your taste buds.

THE GREENS Mild: Little Gem and green leaf provide a soft landing; romaine offers crunch.

Medium: Spinach, arugula, and herbs bring a mouthful of mmm.