Roasted Vegetable Salad
Directions
- 1Cut the kale and cabbage into thin slices.
- 2Toss the cabbage with olive oil, salt, and pepper, and roast until caramelized.
- 3Roast the sweet potatoes or squash with olive oil, salt, and pepper until caramelized.
- 4Toss the cooked quinoa with chili crisp and bake until crispy.
- 5Toss the raw cashews with curry seasoning and roast until crunchy.
- 6Make quick pickled shallots by thinly slicing shallots and pickling them.
- 7Blend tahini, lemon juice, maple syrup, turmeric, ginger, and black pepper until smooth.
- 8Massage the kale with the dressing, then add the roasted vegetables, crispy quinoa, pomegranates or cranberries, and curried cashews.
- 9Top with pickled shallots and drizzle with more dressing.
Ingredients
- 2 handfuls kale
- 1 small cabbage
- 1 medium sweet potatoes or squash
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon chili crisp
- 1 cup cashews
- 1 tablespoon curry seasoning
- 4 shallots
- 1 cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon turmeric
- 1 tablespoon ginger
- 1 tablespoon black pepper
- 1 cup pomegranates or dried cranberries
Equipment
knifebaking sheetbowlblendermason jar
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