Warm Autumn Salad with Creamy Tahini Dressing

30
Dec

Warm Autumn Salad with Creamy Tahini Dressing

Recipe Details

Serving Size: This recipe makes 6 portions. One serving equals one portion.

Ingredients

For the salad
1 head curly kale, chopped
1 cup raw quinoa (yields about 3 cups cooked)
3 cups cabbage shredded, roasted
1 large sweet potato, cubed and roasted
1 cup pickled red onions
2 avocados, diced
½ cup feta cheese
3 tablespoons sesame seeds

For seasoning the quinoa while cooking:

A little olive oil
Salt
Turmeric

Creamy tahini dressing

⅓ cup olive oil
¼ cup apple cider vinegar
1 tablespoon coconut amino sauce (or soy sauce)
¼ cup nutritional yeast
2 tablespoons runny tahini
1 teaspoon salt
Black pepper to taste
Garlic to taste

Instructions

Cook the quinoa, adding a little olive oil, salt, and turmeric to the cooking water, then set aside to cool.
Roast the sweet potato and cabbage in the oven until golden and crispy.
In a large bowl, add the chopped kale and massage it gently with your hands to soften it.
Add the cooked quinoa, sweet potato, cabbage, pickled onions, avocado, cheese, and sesame seeds.
Prepare the dressing by blending all the ingredients in a blender or using an immersion blender until smooth and creamy.
Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator as a meal-prep friendly dish.

Nutrition Information

Calories:430 Kcal

Carbohydrates:40 g

Protein:14 g

Fat:26 g

Saturated Fat:5 g

Polyunsaturated Fat:5.3 g

Monounsaturated Fat:14.1 g

Cholesterol:11.12 mg

Sodium:652 mg

Potassium:874 mg

Fiber:11 g

Sugar:5 g

Vitamin A:223 mcg

Vitamin C:57 mg

Calcium:202 mg

Iron:4.3 mg

Nutrition information is automatically calculated and should only be used as an estimate.