Fall Salad 🍁🍂

fall salad multip img cbd

Fall Salad 🍁🍂

The warm spices and root vegetables in this salad makes it one of my favorites. This recipe is perfect to serve on Thanksgiving or anytime really. If your family isn’t too sold on vegan recipes this is the perfect bridge.

– sweet potatoes
– white potatoes
– carrots
– avocado oil
– salt
– pepper
– cumin
– paprika
– cinnamon
Rice and lentils
– 1 cup brown rice
– 3/4 cup red lentils
Lemon tahini sauce
– 1 cup tahini
– juice and zest of 1 lemon
– 1 tbsp capers
– 1 tbsp freshly minced dill
– fresh parsley
– fresh green onions
– kale
– pomegranate seeds

Your going to cut your potatoes into unequal pieces making sure to get a variety. I cut my carrots in a some what uniform shape and place the potatoes and carrots on a tray. I drizzled w avocado oil and topped w salt, pepper, cumin, and paprika. I did a light sprinkle of cinnamon for a little more flavor. I put in the oven for about 30-40 mins at 425.

For the rice and lentils which is our protein source for this recipe. I added the rice and lentils to a pot and covered with some water and brought to a boil and then reduced to a simmer until everything was fully cooked.

For the dressing I cut all of my fresh herbs zested and juiced my lemon. I add all of it to a jar along with the tahini and mix. Once everything is fully incorporated add water until sauce is desired thinness.

I massaged the kale and layered on the rice and lentils, roasted carrots and veggies, lemon tahini dressing, and fresh pomegranate seeds. This is super yummy and hope you all try!!!!!

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