Unknown
APPROXIMATE MACROSu003cbru003eu003cstrongu003eCalories:u003c/strongu003e 307u003cbru003eu003cstrongu003eProtein:u003c/strongu003e 8.5gu003cbru003eu003cstrongu003eCarbohydrates:u003c/strongu003e 18.2gu003cbru003eu003cstrongu003eFat:u003c/strongu003e 24.6g
Servings 4 servings
Calories 307kcal
Ingredients
- 2 cups chopped spinach 2 cups chopped roasted brussels sprouts (roasted with peas) 1/3 cup chopped marinated artichokes 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1 large cucumber, chopped 1 cup roasted peas 1/3 cup vegan parmesan 1/2 cup chopped cilantro for the dressing: 1/4 cup avocado oil 1 tbsp lemon juice 1 tbsp apple cider vinegar 1 tsp dijon mustard 1/2 tbsp honey (or maple syrup for vegan version) 1 garlic clove, minced 1/2 tsp sea salt or to taste 1/4 tsp freshly ground black pepper
Instructions
- prepare the roasted veggies and peas: preheat the oven to 400°F (200°C). toss the brussels sprouts and peas with a bit of olive oil, sea salt, and pepper. spread them on a baking sheet and roast for about 12 minutes, tossing halfway through, until golden brown and crispy.
- prep the salad ingredients: while the veggies roast, chop the spinach, cucumber, marinated artichokes, cilantro, and vegan parmesan. set aside.
- make the dressing: in a small bowl, whisk together the avocado oil, lemon juice, apple cider vinegar, dijon mustard, honey (or maple syrup), garlic, sea salt, and black pepper until fully combined.
- assemble the salad: once the brussels sprouts and peas are roasted and cooled slightly, combine them in a large bowl with the chopped spinach, cucumber, marinated artichokes, cilantro, vegan parmesan, sunflower seeds, and pumpkin seeds.
- dress the salad: drizzle the dressing over the salad and toss gently to combine. serve immediately, or chill for an hour before serving to let the flavors meld together.