Fall Harvest Salad w/ Super Seed Crunch & a Maple Mustard Tahini dressing. Recipe by moi!
To make: Combine arugula and baby spinach.
Finely chop fresh herbs (chives, parsley, oregano) and mix into the greens
Use a mandoline to thinly slice radishes and mix in
Toss in 2 tbsp dried cranberries
Roast mushrooms, green beans and a bell pepper in oil, salt & pepper. Layer into salad.
Roast brussel sprouts with oil, maple syrup,.salt and pepper. Layer in.
Roast tomatoes, garlic and red onions. Layer in. (Save 3 cloves of roasted garlic for the dressing)
Roast carrots with oil, salt, cinnamon and paprika. Layer in.
Roast daikon radish with oil, a bit of maple syrup and chili powder. Layer in
Cook quinoa and layer in. At this point, your greens should be wilted.
Next, the toppings:
Figs – cut them in half and drizzle with brown sugar and vegan honey. Bake lightly.
Thinly slice your sweet potatoes and bake with oil and salt until crispy.
Cut your avo
For the super seed crunch – combine chia seeds, hemp seeds, sunflower seeds, pistachios, walnuts, almonds, pepitas and dried cranberries. Sprinkle on top.
Lastly, the dressing!
Combine tahini, lemon, a bit of white miso and dijon mustard, maple syrup, apple cider vinegar, roasted garlic, a dollop of vegan greek yogurt, salt and water. Blend and enjoy!
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