Amazing Skin Food Fall Salad
APPROXIMATE MACROS per serving (4)u003cbru003ecalories: u003cstrongu003e340u003c/strongu003eu003cbru003eprotein: u003cstrongu003e14.5 gu003c/strongu003eu003cbru003ecarbs: u003cstrongu003e43 gu003c/strongu003eu003cbru003efat: u003cstrongu003e15.3 gu003c/strongu003eu003cbru003efiber: u003cstrongu003e10.9 gu003c/strongu003e
Servings 4 servings
Calories 340kcal
Ingredients
- salad base 3 cups chopped spinach 1 cup roasted edamame (toss with a little olive oil + sea salt, roast at 400°f for 15 minutes) 1 medium sweet potato lightly coated with oil cubed and roasted until golden (400°f for 25 minutes) 2 cups brussels sprouts, halved, lightly steamed for 5 minutes, then roasted at 400°f for 15 minutes with olive oil 1 cup cooked farro 1 medium apple, chopped (pink lady or honeycrisp work great) 2 tbsp hemp seeds 1/4 cup pumpkin seeds miso tahini dressing 1/4 cup tahini 1 tbsp white miso paste 1 tbsp rice vinegar (or apple cider vinegar) 1 tbsp maple syrup (or honey if not vegan) 1 clove garlic, minced 2–3 tbsp warm water, to thin pinch of sea salt + black pepper
Instructions
- prep the spinach: place chopped spinach in a large mixing bowl. set aside — this will be your fresh, raw base.
- roast the sweet potato: preheat the oven to 400°f (200°c). toss the cubed sweet potato with about 1 teaspoon olive oil and a pinch of sea salt. spread evenly on a baking sheet lined with parchment paper and roast for 25– minutes, flipping halfway, until tender and golden at the edges.
- roast the brussels sprouts: steam halved brussels sprouts for about 5 minutes until just slightly tender. transfer to a baking sheet, drizzle with 1 teaspoon olive oil, season with salt and pepper, and roast at 400°f for 15 minutes, until caramelized and crisp on the edges.
- roast the edamame: toss shelled edamame with 1 teaspoon olive oil and a sprinkle of sea salt. spread on a baking sheet and roast at 400°f for 12–15 minutes, until lightly browned and crunchy.
- cook the farro: while the veggies roast, cook farro according to package instructions (usually simmered in salted water for 20–25 minutes until tender). drain well and let cool slightly.
- make the dressing: in a small bowl, whisk together tahini, miso paste, rice vinegar, maple syrup, minced garlic, salt, and pepper. slowly whisk in 2–3 tablespoons of warm water until smooth and pourable.
- assemble: add spinach to a large serving bowl. top with roasted sweet potato, brussels sprouts, edamame, farro, and chopped apple. drizzle generously with the miso tahini dressing. finish with a sprinkle of hemp seeds and pumpkin seeds for crunch.