Hmm, There arent many salads on the blog. I think it is probably because a, I dont like bowls of salads during meals and b, the salads we do eat are side salads and end up being put together really quickly and never photographed.:)
You can use this dressing on satays, grilled tempeh/tofu, other asian salads, as a dip, or toss in some noodles and roasted veggies, or on a Pizza with mung bean sprouts, carrots, peppers and tempeh:). For a thick peanut sauce see Amber's version here.
Salads on the blog
Spicy Tempeh with baby greens, cherry tomatoes.
Maple glazed Delicata squash, spinach with creamy Wasabi dressing.
Cauliflower Chard Carrot salad wraps with Mint thyme chutney.
Spinach and blackberry side salad with Chocolate Balsamic dressing.
Roast that acorn the same way I have been roasting the butternut and Kabocha.
Roast the beet. Chop it all up and put it in a bowl.
Or arrange it, dress it and serve :) Yes, the dressing will start to look pink.
Roasted Acorn, Roasted Beet, Satsuma Salad with Almond Sesame dressing
Allergy Information:Dairy, egg, corn, soy, yeast, gluten free.
Almond Sesame Sauce:
2 tablespoons ground raw almond
2 teaspoons ground white sesame seeds
1/2 cup coconut milk
2 teaspoons Sesame oil
1 teaspoon chickpea miso
1 clove of garlic
1 teaspoon minced ginger
1/2 teaspoon lemon juice
black pepper to taste
1/2 teaspoon raw sugar or maple syrup
red chili flakes or black pepper to taste
salt to taste
Lettuce, baby Kale, other greens chopped/torn
Roasted Beet sliced
Roasted Acorn chopped
Satsuma or other citrus fruit
salt and pepper
Add cooked chickpeas or other beans.
Add Walnuts, other nuts.
Add blackened Tempeh, Tofu or chopped grilled Chickpea Tofu cubes
Blend everything. Taste and adjust and keep ready.
To roast beet:
Wash and Peel the beet. Stab/pierce a couple of times with a sharp knife.
Wrap in aluminium foil and bake at 350 degrees F for 45 minutes to an hour. (an hour if baking 3-5 large beet. Wrap each beet separately)
To roast the Acorn.
Wash the squash. Stab it a couple of times.
Place on a baking tray and bake at 330 degrees F for 40-50 minutes or until knife goes in easily.
Remove from the oven. Let cool for 15 minutes.
Slice and remove the seeds and inards.
Slice, chop or keep as is.
Chop up the greens, layer the roasted goods, satsuma slices, and top with a generous amount of dressing.
This salad is being shared at Ricki's wellness weekend, Hearth and soul blog hop, glutenfree Fridays, Healthy Vegn Fridays
Infographic alert! heart healthy foods.. I see Acorn Squash and Almonds on there. score!