1. Preheat the oven to 400°F (200°C).

Thyme Roasted Grapes:

1. In a bowl, combine the grapes, thyme, 1 tsp olive oil, salt, and pepper. Toss to coat the grapes evenly.
2. Spread the grapes on a baking sheet and roast in the preheated oven for about 10 minutes, or until the grapes are slightly softened and caramelized. Set aside.
3. I had mine in the oven for a little longer, so they basically fell apart. They were just as delicious though and the juices mix perfectly with the dressing.

Za’atar Chickpeas:

1. Rinse the chickpeas. Pat them dry using a clean kitchen towel.
2. In a bowl add 1 tbsp olive oil, sprinkle the Za’atar, salt, and pepper over the chickpeas. Toss to coat evenly and spread on a parchment covered baking sheet.
3. Bake for 20-30min, turning them every 10 minutes, until crispy.
4. Remove from the oven to cool.

Thyme Roasted Sweet Potatoes:

1. In a bowl, toss the sweet potato cubes with thyme, 1 tbsp olive oil, salt, and pepper until evenly coated.
2. Spread the sweet potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes, turning them or until they are golden brown and tender. Set aside.
3. If some of your pieces are smaller (always the case for me, considering plants aren’t square), you may want to take those out earlier, so they don’t burn.

Balsamic Thyme Marinated Beets:

1. In a bowl the fits the beets, whisk together the Balsamic vinegar, orange juice and zest, chopped thyme, salt, and pepper.
2. Add the beets to the bowl and toss gently to coat. Allow the beets to marinate for at least 30 minutes to enhance the flavours.

Salad Assembly:

1. Add the romaine lettuce and cabbage to a large bowl. Drizzle over part of the dressing and toss until every leaf is coated.
2. Top with the cucumber, marinated beets, thyme roasted grapes, Za’atar chickpeas, and thyme roasted sweet potatoes.
3. Crumble over the goat’s cheese.
4. Drizzle a little more of the Orange Thyme Honey Tahini Sauce over the salad and serve the rest on the side.