Warm Fall Salad w/ Lemon Tahini Dressing
This salad is not only hearty enough to serve as a main course but it's Vegan & Keto-friendly as well!
It has a little bit of prep work but so worth it!
Category
Salad
Author:
Joy Carrozza
This Vegan & Keto-friendly recipe is so delicious & loaded with nutrition!
Ingredients
1 Cup Soaked Cashew Nuts, drained S & P
1/2 - 1 Cup Water (see video)
Juice of 1 Lemon
2 cloves garlic, minced
Salt & Pepper
https://yoursuper.krym8q.net/ezrR62 Tb Muscle Power Mix by Your Super
Discount: SUPER-JOY15
2 Cups Butternut Squash, diced
2 bunches Easter Egg Radishes, greens removed & sliced
1 Tb EVOO
S & P
2 Cup Brussel Sprouts, trimmed & chopped
1/2 sweet or red onion, sliced thin
Kernels from 2 Cobs of Corn
1 Tb EVOO
S & P
1 bunch of Dino Kale, stems removed & Julienned
2 handfuls of Arugula
Pomegranate kernels
Sprouted pumpkin seeds
https://amzn.to/3iZCMXo
Lemon-Tahini Dressing
Roasted Veggies
Caramelized Veggies
Base of Salad
Toppings
Directions
Lemon-Tahini Dressing
Soak Cashews for 1 hour in hot water, & drain
To your high speed blender, add all dressing ingredients
NOTE: If not using Protein Powder, start with 1/2 Cup of water & add more to desired consistency
Pour in Mason Jar (as there will be lots left over!)
Roasted Veggies
Preheat oven to 400º
Peel & Dice Butternut squash (you can often find prepared chunks in the produce section to save time)
Dice Radishes to match size of squash
Place veggies on sheet pan & drizzle with EVOO
add Salt & Pepper
Caramelized Veggies
Heat Cast Iron Skillet until it's super hot.
Add EVOO to pan & cook the onions & brussel sprouts until deeply caramelized. Then toss in the corn.
Base of Salad
Put the raw kale & arugula in a pretty, large bowl
Assemble
Add the hot caramelized veggies, roasted veggies, toppings & toss with Lemon-Tahini Dressing
Recipe Video
Recipe Note
you can also swap in cranberries, sunflower seeds, hemp seeds or any type of nuts!
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