in the pursuit of a wholesome and satisfying meal, look no further than ourEnergizing Green Fiber Boost Salad!
PACKED with an array of nutrient-rich ingredients, this salad not tastes amaaaazing, but also nourishes the body.
ooooh, the texture of this salad is full of crunch and tenderness.
the thinly sliced lacinato kale, massaged in avocado oil, offers a semi crunchy and delicate bite.
the roasted chickpeas contribute a nice crunch, while the crumbled vegan feta adds a creamy and slightly crumbly texture.
the roasted brussels sprouts and cauliflower florets bring a caramelized crunch, complemented by the nutty richness of hemp hearts.
prepare your taste buds for an explosion of flavors, for real!
the combination of roasted vegetables, nutty hemp hearts, and tangy vegan feta creates a savory and umami-rich experience.
the green onions add a kick and hint of freshness, while the quinoa provides a subtle nuttiness.
each bite has delicious layers that leave you satisfied and craving more, plus the ingredient list could not be more simple!
- lacinato kale
- vegan feta
- roasted chickpeas
- roasted brussels sprouts
- roasted cauliflower florets
- hemp hearts
- green onions
- cooked quinoa
our blender-made dressing is the magic touch that ties everything together.
let me tell you, this stuff is drinkable because it’s that good.
combining vegan mayo, veggie broth, garlic, lemon juice, umami seasoning, and cilantro, it creates a creamy and zesty dressing that creates the best flavor profile.
the beauty of this salad lies not just in its taste but also in its simplicity.
begin by roasting chickpeas, brussels sprouts, and cauliflower until they achieve a golden brown perfection.
while they roast, thinly slice the kale and massage it with avocado oil.
assemble all the ingredients in a bowl, toss with the delectable dressing, and voilà – a masterpiece of a salad is born.
feel free to tailor this salad to your preferences or dietary needs.
swap out the vegan feta for your favorite vegan cheese, opt for different veggies and experiment with different grains like farro or barley instead of quinoa.
this salad is versatile, allowing you to make it uniquely yours.
if you’re meal prepping or have leftovers, this salad holds up well in the refrigerator for a few days.
if making ahead of time, keep the dressing separate until you’re ready to enjoy to maintain optimal freshness.
the robust ingredients ensure that the salad retains its texture and flavor even after refrigeration.
for an extra protein punch, consider adding grilled tofu or roasted tempeh.
enhance the crunch with a handful of toasted nuts or seeds.
drizzle with a balsamic glaze for a sweet and tangy kick. the beauty of this salad is its adaptability – let your cravings shine!
if you like my Energizing Green Fiber Boost Salad, you’ll also love these other recipes of mine!
Energizing Green Fiber Boost Salad is
perfect for a basic week night dinner (add protein)
gourmet enough to serve guests
gluten free if gluten free
warming and fragrant
loaded with fiber
packed with amazing textures
are you going to make my Energizing Green Fiber Boost Salad!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Energizing Green Fiber Boost SaladCourse: Lunch u0026amp; Dinner, Salads
avocado oil for roasting chickpeas and veggies
1 bunch lacinato kale, very thinly sliced and massaged in avocado oil
1 cup crumbled vegan feta
1 cup roasted chickpeas
1 lb roasted brussels sprouts
1 bunch roasted cauliflower florets
1/3 cup hemp hearts
1/3 cup green onions
2 cups cooked quinoa
1/3 cup vegan mayo
1/4 cup veggie broth (add more if needed)
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon umami seasoning
generous handful of cilantro
sea salt and pepper to taste
- prepare the salad base:
thinly slice the lacinato kale and massage it in avocado oil to enhance tenderness.
crumble the vegan feta. roast the chickpeas with avocado oil until they are crispy (400 degrees about 15-20 minutes).
roast brussels sprouts and cauliflower florets with avocado oil until golden brown and tender (400 degrees about 25 minutes). chop green onions.
- assemble the salad:
in a large bowl, combine the massaged kale, crumbled vegan feta, roasted chickpeas, brussels sprouts, cauliflower florets, hemp hearts, green onions, and cooked quinoa.
- prepare the blender dressing:
in a blender, combine vegan mayo, veggie broth, minced garlic, lemon juice, umami seasoning, and chopped cilantro. blend until smooth. season the dressing with sea salt and pepper to taste.
- combine and toss:
pour the blended dressing over the salad mixture.
gently toss the salad to ensure even coating of the dressing.