Roasted veg and a hearty dressing can create a salad to nourish and warm even in the dead of winter.
This recipe uses 5 vegetables; cauliflower, broccoli sweet potato and kale (for roasting) and pea shoots (fresh).
Steps (Roasted Veg):
Prep your vegetables (cauliflower, broccoli sweet potato and kale).
Season with olive oil, sea salt and pepper.
Roast at 420 for 25 mins (10 mins for the kale) until crisp and golden.
Salad Dressing Ingredients:
4-6 cloves garlic
1/2 Cup tahini
1/2 Cup fresh lemon juice (2-3 large lemons)
3 TBSP nutritional yeast
1/2 Cup olive oil
sea salt & pepper
a bit of water to thin out, if needed
Make a bed of fresh greens (pea shoots). Add your roasted veg and drizzle with the amazing dressing. Top with chopped pistachios or a nut/seed of your choice.