Fall Salad {Vegan}
Rebecca Coleman
A simple but hearty and filling salad, filled with fall ingredients.
Prep Time 15 minutes mins
Course Main Course, Salad
Cuisine Canadian
For the salad
- 1 mixed greens
- 1 sweet potato
- dried cranberries 1/8 cup
- pumpkin seeds 1/8 cup
- shaved parmesan leave off for a vegan version, or use vegan parm
- 1/2 crisp apple cut into thin slices
- red onion thinly sliced
For the dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp dijon mustard
- 2 tbsp maple syrup
- one clove garlic minced
- salt & pepper to taste
Start by roasting your sweet potato (or squash or beet). Cut into bite sized pieces or rounds and toss with olive oil, S&P. Roast in a 400 degree oven for about 30 minutes, until soft but crispy on the edges.
Add all the dressing ingredients to a mason jar and shake well to combine.
Toss your greens with a little of the dressing.
Heap the greens up on a plate, and scatter around the roasted sweet potatoes, cranberries, apples, and pumpkin seeds. Top with the red onions and shavings of parmesan if you like. Finish with an additional drizzle of dressing.
Keyword easy vegan, vegan