Warm Fall (Main Course) Salad - Vegan & Keto Friendly!

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor while being lower in fat.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and can be more affordable.

Prepare the lemon tahini dressing by adding soaked cashews to a Vitamix.

Add the juice of 1 lemon, 1/4 cup organic tahini, and 2 tablespoons of muscle power protein powder to the blender.

Add 2 minced cloves of garlic and start with 1/2 cup of water, adjusting as needed.

Add a pinch of salt and a couple of turns of black pepper, then blend until smooth.

Pour the dressing into a mason jar for storage.

For the roasted vegetables, dice butternut squash and easter egg radishes to similar sizes.

Drizzle 1 tablespoon of olive oil over the diced vegetables, and season with salt and pepper.

Roast the vegetables at 400°F for 30 minutes until tender.

In a cast iron skillet, caramelize brussels sprouts and onions, then add fresh corn off the cob towards the end of cooking.

Prepare dino kale by de-stemming and chopping it like a julienne, and have organic arugula ready as well.

Assemble the salad by combining the hot charred vegetables with the raw greens to wilt them slightly.

Top the salad with pomegranate kernels and sprouted pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens