Main meals Recipes

Perfect Fall Salad

Aaaand it’s Thanksgiving again! I grew up in Canada, and every year I would go to my best friends house for Thanksgiving and her mother would cook up an absolute feast. I remember sitting at her dinning table, literally not being able to get up after the meal; and that’s sort of how it should go. Gluttony is pretty gross yet most holidays and festivities tend to revolve around stuffing our faces until we feel uncomfortable. Why do we do this to ourselves? I dunno, but Thanksgiving is just one of those eat-a-lot holidays, and despite not being in Canada, and despite being vegan (Thanksgiving is also known as turkey-day so this year I’ve gotten a lot of how are you gonna have Thanksgiving if you’re vegan?!?!) I did not plan on letting the day of feasting pass me by. I therefore decided to cook up a nice big dinner for my roommates and my friends. It was also my opportunity to prove to them how food could be vegan, gluten-free, sugar-free, 100% healthy and not task of hay. The feast started off with this perfect fall salad; course 1? Success.

Ingredients: 

  • Big handful of spinach
  • Big handful of arugula
  • 1/2 cup pumkin seeds
  • 2 tsp. coconut oil
  • 1 tsp. nutmeg
  • 2 medium sweet potatoes
  • 1 medium beetroot (cooked)
  • 4-5 fresh figs

For dressing:

  • 2 tbsp balsamic vinegar
  • 2 tbsp walnut oil
  • 1 tbsp maple syrup

Method:

  1. Poke holes in the sweet potatoes with a fork and place in the oven until they are soft when sticking a knife down the middle
  2. Put the pumpkin seeds, coconut oil and nutmeg in a bowl and mix until seeds are well coated
  3. Place on a baking sheet and put in the oven on “grill” for about 5-10 minutes
  4. Wash the spinach and arugula and place in a large bowl
  5. Cut the figs into pieces (you can decide if you prefer smaller or larger pieces) and add to the spinach & arugula
  6. Cut the beetroot into cubes (large or small, as you wish) and add it to the salad
  7. Once the sweet potatoes have cooled, cut them as well and toss the salad along with the toasted pumpkin seeds.
  8. For the dressing: Mix all ingredients together in a bowl, whisk with a fork and add only right before serving (or the salad will get soggy, and no one wants soggy salad)

*Alternatively, put the sweet potatoes in when still warm to make it a little more comforting!

 

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