Step 1

Make the roasted vegetables: Position two racks in the top and bottom thirds of the oven, and preheat to 400 degrees.

Step 2

Arrange the Brussels sprouts in a single layer on one large sheet pan, and the carrots and squash on another. Drizzle each pan with 1 tablespoon of the oil and 1/8 teaspoon each of the salt and pepper and toss to coat. Redistribute the vegetables evenly on each pan and roast — one sheet on top rack and the other on the bottom rack — for 12 minutes. Then toss the contents of each sheet pan with half of the thyme, return to the oven, rotating the sheets top to bottom and front to back, and roast for another 12 minutes, or until the vegetables are tender and browned in spots. Transfer to a wire rack and let cool completely.

Step 3

Make the salad: In a large bowl, toss the roasted vegetables, spinach, grapes and parsley until combined. In a small bowl, whisk together the tahini, lemon juice, salt and pepper. Whisk in the water, 1 tablespoon at a time, until the dressing reaches a creamy consistency.

Step 4

Toss the dressing with the vegetables and serve, with additional salt to taste, if desired.