Ultimate Vegan Glow Salad
Ingredients
Salad Base
- ½ cup dry quinoa or 1 ½ cups cooked quinoa or 2 cans chickpeas
- 2 cups cubed sweet potato or butternut pumpkin (about 1 large sweet potato, or 1 small pumpkin, peeled, cut into ½-inch cubes)
- 2 shallots, peeled and sliced into rings or ½ small red onion, sliced
- 2 ½ tsp curry powder
- 2 ¼ tsp garlic powder
- 1 tsp salt, or to taste
- 1 cup pomegranate arils or dried cranberries
- 6 cups chopped kale about 1 large bunch
Turmeric Cashews (Optional, but recommended)
- 1 cup raw cashews
- 1 tsp olive oil
- 1/2 tsp curry powder
- 1/4 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1/4 tsp pepper
Turmeric Glow Dressing
- 1/3 cup tahini hulled tahini is sweeter, but you can use unhulled tahini if you don't mind bitter taste
- 1/4 cup lemon juice about 2 small lemons
- 2 tbsp maple syrup
- 1/2 inch ginger, peeled and grated
- 1 tsp turmeric powder
- 1/2 tsp garlic powder or 1 garlic clove
- 1/2 tsp salt, or to taste or about ½ teaspoon each
- 1/2 tsp pepper, or to taste
Instructions
- Preheat the oven to 200ºC/425ºF. Season veggies: Transfer the sweet potato to a large, lined baking tray Drizzle with olive oil, and add 1 teaspoon curry powder, 1 teaspoon garlic powder, and salt to taste. Toss the sweet potato until evenly coated. Spread the cubes in an even layer. Transfer shallots and chickpeas to a second lined baking tray. Drizzle with olive oil, and add 1 teaspoon curry powder, 1 teaspoon garlic powder, and salt to taste. Toss until evenly coated. Spread in an even layer. Roast: Place the tray in the oven to roast. Toss the veggies after 10 minutes. Cook for about 10 minutes more, or until the vegetables are crisp-tender.If using two trays, place the sweet potato on top, and roast for 10 minutes. Remove the trays, and toss the vegetables so they cook evenly. Rotate the tray’s positions and continue cooking for about 10 minutes more, or until the vegetables are crisp-tender.
- Cashews: Transfer the cashews to a small bowl. Toss them with a drizzle of olive oil, ½ teaspoon curry powder, ¼ teaspoon garlic powder, a dash of turmeric, salt, and pepper. Transfer them to a small baking sheet and place them in the oven when you toss the veggies. Roast them for about 10 minutes, or until golden brown.
- Dressing: Transfer the tahini, lemon juice, maple syrup, ginger, turmeric, and garlic powder to a medium bowl or blender. Add 2 tablespoons warm water. Blend or mix well until the desired consistency.
- For serving: Transfer the chopped kale to a large bowl. Add ⅓ cup dressing to the bowl and massage the kale with the dressing. Add the pumpkin, chickpeas, cashews, pomegranate seeds, shallots, and the desired amount of dressing. Toss to combine.
Leave a Reply