A salad with seasonal roasted vegetables, pistachios, and fresh herbs.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Servings 4
Calories 300kcal
Ingredients
1largecarrot peeled in large strips and roasted
2smallJapanese sweet potatoes
2delicata squashes chopped and roasted
1small bunchfresh parsley
1pintcherry tomatoes
1/2cuproasted pistachios
1/2-1largehead cauliflowerI like a lot of cauliflower
18 ozbag fresh spinach or arugula
salt and pepper to taste
Optional: Avocado, parmesan, feta, chicken, chickpeas or edamame
Vegan Green Godess Ranch
1canchickpeas drained and rinsed
1/2cupcreamy cashew butter
1 1/3cupalmond milk
4tsplemon juice
1small bunchparsley
1cupMixed Fresh herbs: Mint, dill, cilantro
3tbspchives
2largegarlic cloves
salt to taste
Instructions
Chop and roast delicata squash, sweet potato, peeled carrot, and cauliflower in a 400 degree oven for 25-45 min depending on the vegetable. I use parchment paper on my roasting pan but if not be sure to spray the pan with oil. Keep an eye on the veggies and flip them after about 20 minutes. The carrots will cook very quickly due to the thinness (about 10-15 min). They are done when they start the brown
Add spinach or arugula to a large bowl.
Half or quarter the cherry tomatoes and add the salad bowl.
After the roasted veggies have cooled add them to the salad.
Top with pistachios and salt and pepper.
Green Godess Ranch
In a bowl mix the almonds milk and lemon juice, and allow to set for about 10 minutes. It will start to curdle to make a vegan buttermilk.
Then add all the ingredients to a blender. Blend till smooth.
Keep dressing in a airtight container in the fridge.