Jessica Holmes Makes Roasted Vegetable Salad With Tahini Dressing

Jessica Holmes loves to cook with Tahini, describing it as her favorite ingredient in Middle Eastern cuisine. Here she cooks up a dish composed of roasted vegetables on a bed of spinach and elevates it with a homemade Tahini dressing. This is a web exclusive segment for KTLA's California Cooking.

Note: This recipe is just a guideline. Jessica’s cooking philosophy is all about having the freedom to adjust a recipe and improvise in the kitchen based on your personal preferences.


1 eggplant

1 large bulb or 2 small bulbs of fennel

1 cup tricolor carrots

1 red bell pepper

1 sweet potato

Olive oil



2 cups or half a container of spinach


Juice from half of a lemon

1 tablespoon salt

6 cherry tomatoes

To make the roasted vegetables:

-Preheat the oven to 400 or 415 degrees

-Chop up the eggplant, fennel, red peppers and sweet potatoes. Place those vegetables, along with the carrots, in a sheet pan. Drizzle with the olive oil, adding extra to the eggplant. Season with salt and pepper.

-Bake for about 40 minutes, turning vegetables over halfway through. You will know they are done when the edges of the vegetables appear browned.

To make the Tahini dressing:

-Mix the Tahini, lemon juice and salt.

-Thin the dressing out with some water.

To assemble:

-Place the roasted vegetables on top of the spinach. Drizzle the Tahini dressing over the salad. Sprinkle with sesame seeds

-Slice the cherry tomatoes in half and place on top of the salad for freshness

Serving Size: About 3 to 4 people