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Filling Winter Salad


There is no surprise that having a salad daily is amazing for overall health! It's a practice I have followed for years now and love how it makes me feel. I am all for simpler salads , but sometimes a fancier option is a great way to add variety .


I pulled together this salad last week for dinner and have been eating it on repeat since. It's the type of salad you can eat as an entire meal . Filling and packed with flavour from simple ingredients , it's perfect for upping your salad game.


Filling Winter Salad



(Serves 1 )


For the Salad:

4 big handfuls mixed baby greens

2-3 big handfuls greens of your choice (I used some live heirloom lettuce...fancy right?)

1 Big handful cherry tomatoes

1/2 Cup chick peas

1/2 cup Cubed butternut squash (I used frozen cubes)

1/4-1/2 cup roasted beets OR No sodium canned (I used frozen)

1/2 cup shredded coleslaw mix (no dressing..just the mix)

1/4 cup sauerkraut (Be sure to buy unpasteurized and refrigerated to get all the healthy probiotics)


For the Dressing:

1 Tbsp Tahini

1 Tsp Miso paste (I used a low sodium whit variety)

2 Tbsp Red wine vinegar (Lemmon juice is great too)

1/2 Tbsp Maple syrup

Water to thin out the dressing as needed


Process:


***First preheat your oven to 400 and prep the butternut squash and beets


***Place on a parchment lined baking tray and bake until fork tender. If you are using frozen like I did, it won't take long (15 minutes ish)


***While the veggies are cooking, toss the mixed greens and chopped lettuce(or kale) into a big bowl (be sure to use a family sized bowl, you want extra room to toss the salad)


***Arrange the rest of the veggies and chickpeas on top of the greens however you like


***Add the tahini and miso paste to a small dish and combine together. Then mix in the other dressing ingredients . Mix until cup free and smooth. You can adjust to your liking by adding more or less of one ingredient


***Take the baked veggies out of the oven to cool, then toss them on top of the salad


*** Top the salad with the Tahini dressing and mix until all the greens and veggies are coated.


You could add some avocado if you want an even richer texture! I really love this salad because it feels fancy, even though it is simple to make. I enjoyed using a high quality lettuce

mix, when I made this because it was so tender. Personally, I don't like big chunks of tough greens. I find small tender greens much more appealing. This recipe is the perfect place to explore trying a new variety of greens ! There are so many out there to choose from. If you decide to use kale , I would recommend massaging the dressing in to soften it up a bit.


If you have never had salad as a whole meal before....I highly suggest you give this recipe a try! It feels like something you order from an expensive vegan bowl restaurant . I promise you won't be disappointed !



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