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vegan winter salad
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Vegan Autumn Salad

Seasononal autumn salad made with hearty, vegan, whole ingredients.
Servings: 2 servings

Ingredients

  • 1 cup raw spinach
  • 1 cup arugula
  • 1 cup baby kale
  • 1 acorn squash
  • avocado oil
  • 1/2 cup farro
  • 1/2 head cauliflower
  • 1/4 cup sliced almonds
  • 1/4 cup dried cherries
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • fresh rosemary
  • sea salt & pepper to taste

Tahini

  • 1/4 cup tahini
  • filtered water as needed
  • 2 tbsp fresh lemon juice
  • sea salt & pepper to taste
  • 1/4 tsp garlic powder

Instructions

  • Preheat oven to 425 degrees. Boil a pot of salted water and add in the farro. Cook until farro is tender, then drain and rinse.
  • Chop the acorn squash in half, scoop out the middle, and drizzle with avocado oil. Sprinkle with sea salt, pepper, and rosemary. Arrange on a parchment lined baking tray face up and bake for 50 minutes. Let cool then chop into cubes.
  • Chop cauliflower in florets and coat in avocado oil, onion powder, garlic powder, paprika, salt, and pepper. Bake for 40 min, stir and add in the sliced almonds, then bake for another 20 minutes or until golden brown.
  • Mix all the lettuce together and divide between 2 bowls. Top with the acorn squash, cauliflower, almonds, dried cherries, and farro.
  • In a dish mix together the tahini, filtered water, fresh lemon juice, sea salt, and garlic powder. Drizzle over each salad.