I know what some of you are thinking; ‘oh a salad recipe on a plant based blog…how original.’ But here’s the deal: salads are a) not just vegan ‘rabbit’ food and b) filling enough to stand on their own. We’re not talking about your basic lettuce and ranch dressing here. Hearty veggies, leafy greens, cooked and raw foods, a creative dressing – lots of nutrients, lots of deliciousness. Break out of your typical iceberg and crouton box for a minute and open your mind to potential.
I’m going to play salad’s advocate here.
- Can be portable
- Endless combinations
- Tons of nutrients/essentials packed in
- Has a ‘sauce’ (instant bonus points)
- Varying textures
- Healthy and filling
- Can be messy if eaten with a spoon
Ok – so we can agree that salad needs new representation, right? Let’s move past this before I add a powerpoint presentation and a five paragraph persuasive essay. You get the point.
And the proof is in the pudding (uh, produce?) anyway. Check it out:
I love a good food theme. This one is a twofer as it tackles pretty colors and seasonal ingredients (Fall-inspired – can you see that we’re trying to will Florida into being cooler with our recent posts? We gotta fake it ’til we make it).
First, prep your salad ingredients. This should only take 10-15ish minutes (with the exception of the quinoa and the sweet potato, which both should ideally be done ahead of time – I had mine cooked from the day before). Saute broccoli in a pan with salt and pepper until it’s a little brown. Rinse all greens. Chop beets, avocado, and sweet potato (season sweet potato with salt, smoked paprika, and chili powder). Measure out cooked quinoa (may heat up or eat chilled), pomegranate seeds, crispy chickpeas, and pumpkin seeds.
I find that it’s easiest to assemble if you have everything on a plate or in bowls so you can grab and add quickly. Throw your mixed greens into a large bowl, and scatter toppings as desired (I’d recommend adding quinoa first since it’s a little heavier than the rest of your ingredients).
Now, onto the dressing. Add everything to a mason jar (or something similar with a lid) and shake well to combine. Use as much as you’d like on top of the salad.
That’s it! I can’t be sure, but if you wear boots and turn your air down to 60 while eating this, you might just believe Fall has arrived. 😉
2 C organic greens (I used these)
1 C organic purple kale
1.5 C cooked organic quinoa
1 large organic cooked beet, chopped (I use these that are pre-cooked)
2 heads of organic baby broccoli, chopped and sauteed
1 medium sweet potato, cooked and chopped
1/2 C organic micro greens
1/4 C pomegranate seeds
1/2 avocado, chopped
1/4 C organic pumpkin seeds
1/4 C crispy chickpeas (I used these)
1 1/2 organic orange (juiced)
1/4 C organic apple cider vinegar
2 T organic dijon mustard
4 organic garlic cloves, chopped
1 t himalyan sea salt
1 t black pepper
1/2 t smoked paprika
1/2 t chili powder
optional: 1-2 T pure maple syrup for sweetness