Warm Kale and Brussels Salad With Roasted Vegetables and Tahini Dressing
Try this delicious Warm Salad with Kale, Brussels Sprouts and Leeks with Roasted Beets and Butternut Squash. Drizzled with Tahini Dressing and topped with slivered almonds and Shredded Parmesan Cheese.
Ingredients
Roasted Vegetables
- 2 Cups Butternut Squash Diced.
- 2 Cups Beets Diced.
- 2 Tbsp Olive Oil
- 1 Tsp Salt and Pepper
Dressing
- 2 Tbsp Lemon Juice
- 1 Tbsp Tahini Dressing
- 1 Tbsp Maple Syrup
- Salt and Pepper A pinch of each.
- 1/4 Cup Olive Oil
Vegetables For the Salad
- 2 Tbsp Avocado Oil
- 1 Bunch Kale Dinosaur (Lacinato) Shredded
- 2 Cups Brussels Sprouts Shredded
- 1 Cup Leeks Shredded
- 1/2 Tsp Salt and Pepper
- 1/4 Cup Slivered Almonds
- 1/4 Cup Shredded Parmesan Cheese I use vegan Violife.
Instructions
- Preheat your oven to 400.
- Start by peeling and dicing your beets and squash into cubes.
- Place them on a sheet pan and cover them in oil and salt and pepper. Mix and roast in the oven for 20 minutes.
- Next you want to make your dressing by adding all you dressing ingredients into a mason jar. Mix or shake and set aside.
- Now you can shred your kale, brussels and leeks.
- In a hot sauté pan add in 2 tbsp avocado oil.
- Add in your shredded vegetables. Sauté for 2 - 3 minutes or until they start to wilt. Season with salt and pepper and pull off the heat.
- Finally you can mix your salad together. In a large bowl add in your wilted greens, butternut squash, and beets.
- When you are about to serve it dress it with the dressing and add in the almonds and top with parmesan cheese. Mix well and serve immediately.