The Ultimate Vegan Holiday Salad
This quinoa and kale salad with cinnamon roasted delicate squash, walnuts, pomegranate, candy cane beets, apple or permission and a delicious herby vinaigrette is the ultimate Winter seasonal or holiday salad!
Ingredients
Roasted Delicata Squash
- 2 delicata squash sliced into half rounds, seeds removed
- 3 tsp avocado oil
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
Salad Base
- 1 Lacinato kale chopped & massaged with a little olive oil and lemon juice
- 2 cups cooked quinoa
- 1/3 cup pomegranate seeds
- 1/4 cup walnuts pecans or toasted pumpkin seeds, chopped
- 1 persimmon or 1/2 half thinly sliced or diced
- Candy cane beet, or red beet aka chiogga beet, very thinly sliced and halved
Salad Dressing
- 1 1/2 lemons, juiced
- 3 tsp extra virgin olive oil
- 3 tsp stoneground mustard
- 1 tbsp coconut aminos
- 1 garlic clove, minced minced (optional)
- 1/4 tsp sea salt
- 1/8 tsp cinnamon
- 1 tbsp fresh oregano or thyme minced
Instructions
- To a bowl, add in your sliced delicata squash with avocado oil, cinnamon, garlic powder and sea salt, and mix until well combined.
- Place onto a baking sheet and spread out evenly.
- Roast at 425F for 30-35 minutes or until slightly golden brown and tender.
- While this cooks make your quinoa and chop up your kale, apple or persimmon and thinly slice beets.
- Add your kale to a large bowl and drizzle on a little bit of olive oil, and a squeeze of lemon juice and massage it in with your hands. (this will help break down the texture of the kale and make it easier to eat and digest)
- Make your dressing by combining all the dressing ingredients into a small jar, and shake it up or into a bowl and mixed together with a spoon.
- Into a serving ball, combine, quinoa, massaged kale, roasted delicata squash, diced apple or persimmon, walnuts, pomegranate seeds, and thinly sliced beets.
- Pour your dressing on top of the salad and mix until well combined. Enjoy!