Roasted Vegetable Salad

20 mins
Serves 1
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Directions

  1. 1Cut the kale and cabbage into thin slices.
  2. 2Cut the kale and cabbage into thin slices.
  3. 3Cut the kale and cabbage into thin slices.
  4. 4Toss the cabbage with olive oil, salt, and pepper, and roast until caramelized.
  5. 5Toss the cabbage with olive oil, salt, and pepper, and roast until caramelized.
  6. 6Toss the cabbage with olive oil, salt, and pepper, and roast until caramelized.
  7. 7Roast the sweet potatoes or squash with olive oil, salt, and pepper until caramelized.
  8. 8Roast the sweet potatoes or squash with olive oil, salt, and pepper until caramelized.
  9. 9Roast the sweet potatoes or squash with olive oil, salt, and pepper until caramelized.
  10. 10Toss the cooked quinoa with chili crisp and bake until crispy.
  11. 11Toss the cooked quinoa with chili crisp and bake until crispy.
  12. 12Toss the cooked quinoa with chili crisp and bake until crispy.
  13. 13Toss the raw cashews with curry seasoning and roast until crunchy.
  14. 14Toss the raw cashews with curry seasoning and roast until crunchy.
  15. 15Toss the raw cashews with curry seasoning and roast until crunchy.
  16. 16Make quick pickled shallots by thinly slicing shallots and pickling them.
  17. 17Make quick pickled shallots by thinly slicing shallots and pickling them.
  18. 18Make quick pickled shallots by thinly slicing shallots and pickling them.
  19. 19Blend tahini, lemon juice, maple syrup, turmeric, ginger, and black pepper until smooth.
  20. 20Blend tahini, lemon juice, maple syrup, turmeric, ginger, and black pepper until smooth.
  21. 21Blend tahini, lemon juice, maple syrup, turmeric, ginger, and black pepper until smooth.
  22. 22Massage the kale with the dressing, then add the roasted vegetables, crispy quinoa, pomegranates or cranberries, and curried cashews.
  23. 23Massage the kale with the dressing, then add the roasted vegetables, crispy quinoa, pomegranates or cranberries, and curried cashews.
  24. 24Massage the kale with the dressing, then add the roasted vegetables, crispy quinoa, pomegranates or cranberries, and curried cashews.
  25. 25Top with pickled shallots and drizzle with more dressing.
  26. 26Top with pickled shallots and drizzle with more dressing.
  27. 27Top with pickled shallots and drizzle with more dressing.

Ingredients

  • 2 handfuls kale
  • 2 handfuls kale
  • 2 handfuls kale
  • 1 small cabbage
  • 1 small cabbage
  • 1 small cabbage
  • 1 medium sweet potatoes or squash
  • 1 medium sweet potatoes or squash
  • 1 medium sweet potatoes or squash
  • 1 cup quinoa
  • 1 cup quinoa
  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon chili crisp
  • 1 tablespoon chili crisp
  • 1 tablespoon chili crisp
  • 1 cup cashews
  • 1 cup cashews
  • 1 cup cashews
  • 1 tablespoon curry seasoning
  • 1 tablespoon curry seasoning
  • 1 tablespoon curry seasoning
  • 4 shallots
  • 4 shallots
  • 4 shallots
  • 1 cup tahini
  • 1 cup tahini
  • 1 cup tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon maple syrup
  • 1 tablespoon maple syrup
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 cup pomegranates or dried cranberries
  • 1 cup pomegranates or dried cranberries
  • 1 cup pomegranates or dried cranberries

Equipment

knifebaking sheetbowlblendermason jar