This salad uses lightly steamed broccoli and asparagus, combined with massaged kale, and grated carrots and beets to give a nice texture. It's coated with a maple mustard dressing and topped with lightly toasted seeds. A perfect meal prep, picnic or camping - salad since it gets better with time.
Course Main Course, Side Dish, Salad
Cuisine Vegan, Gluten Free
Keyword plant-based
Servings 4side salads
Author Active Vegetarian
Ingredients
Salad:
2cupskale
1medium bunch of broccoli
5stalks of asparagus
1medium beet
1large carrot
1tbsphemp oil
1/4lemonjuiced
1/4tspsea salt
1/4cupbarberriescranberries or raisins (optional)
Cheesy Seedy Topper:
1/4cupsunflower seeds
1/4cuppumpkin seeds
1tbspcoconut oilmelted
1tbspnutritional yeast
1/4tspsea salt
Maple Mustard Dressing:
1/3cuphemp oilor EVOO
2tbspwhole grain mustard
1tbspyellow mustard
2tbspmaple syrup
1/2 - 1lemonjuiced (or 2 tbsp ACV)
pepper to taste
Instructions
Start by soaking all your veggies in a large bowl.
Pre-heat the oven to 250*F. Next, in a small bowl mix all the seedy topper ingredients together and spread on a small baking sheet. Bake for 25 minutes mixing every 8-10 minutes.
Cut the broccoli and asparagus into bite size pieces and place in a steaming basket. Bring to a boil and steam for 3-5 minutes until still crunchy. Remove from burner and run cold water over the broccoli and asparagus. Set aside. Next, in a large bowl de-stem the kale and chop into bite size pieces, add the hemp oil, lemon juice and salt and massage the kale until it becomes tender. Add the lightly steamed broccoli and asparagus to the bowl of kale. Next, shred the carrot and beet into the bowl along with the other veggies. Optional to add in barberries, cranberries or raisins.
In a glass jar combine all the dressing ingredients and shake until mixed really well. Coat the salad with desired amount and mix well.
When ready to serve you can serve it over a bowl of arugula or other fresh greens and top with the cheesy seeds.