Lately when flying, we’ve been craving big, hearty salads. Bonus: They’re easy to pack to go for travel! This 30-minute salad is customizable and satisfying, and it features my NEW favorite savory tahini dressing (follow travel guidelines to be sure your dressing gets through security)! Let’s do this! This salad starts with roasted vegetables, which we love adding to salads for extra flavor and heartiness. You can choose your favorites. We went with sweet potato, cabbage, and zucchini. You can even keep them oil-free by following this Oil-Free Roasted Vegetable recipe. The dressing is kind of the star of the show (learn more about the origins of tahini and how to make it yourself here). It starts with tahini and is flavored with fresh garlic, garlic powder, a pinch of sea salt, and coconut aminos. The result is a creamy, luxurious, savory dressing that pairs perfectly with the flavors in this salad (and just about every other salad, for that matter). All that’s left do to is choose your additional toppings, such as kimchi, quinoa, crispy chickpeas, or sprouts! And don’t forget the avocado – always avocado. We hope you LOVE this salad! It’s: Mega satisfyingCustomizableSuper deliciousHealthyColorfulPortable& So easy to make This would make the perfect weeknight meal or side when you need something on the table fast. As we mentioned before, it would also pack up nicely to take along on road trips or flights (we just keep it refrigerated as long as possible and then eat it as soon as the plane takes off for freshness). This salad would pair well with our Romesco Soup with Smashed Chickpeas, Sweet Potato Black Bean Burgers, Rich Red Curry with Roasted Vegetables, 1-Pot Everyday Lentil Soup, or Vegan Pumpkin Mac ‘n’ Cheese! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!