Sesame Maple Veggie Salad

Sesame Maple Veggie Salad

Yield: Serves 3-4

INGREDIENTS

{Citrusy Sesame-Maple Dressing}

• 2 tbsp maple syrup

• 2 tablespoons toasted sesame oil

• 2 tablespoons dijon mustard

• 2 tablespoons orange juice

• 1 tablespoon aquafaba, substitute with water if you didn’t reserve the chickpea juice

• 1 tablespoon tahini, optional but recommended

• 1/2 tablespoon orange zest

• 1/2 teaspoon cinnamon

• 1/2 teaspoon sumac

• Salt/pepper, to taste

{Harissa Maple Roasted Veggies}

• 2 large carrots, halved and quartered

  • can substitute with chopped sweet potato, squash or pumpkin

• 1 (15-ounce) can chickpeas, drained with aquafaba reserved

• 1/2 red onion, cubed

• 2 tablespoons harissa

• 2 tablespoons olive oil

• 2 tablespoons maple syrup

• 1/2 teaspoon cinnamon

• 1/2 teaspoon sumac

• 1/2 teaspoon salt

{Salad Assembly}

• 6 cups kale

• 1/4 cup dried cranberries, optional

• 1/4 cup chopped walnuts

• crumbled goat cheese

DIRECTIONS

To prepare the dressing:

1. Begin by making the marinade. In a bowl, whisk together the maple syrup, dijon mustard, orange juice, tahini, orange zest, cinnamon, and sumac until combined. Slowly stir in the toasted sesame oil until incorporated. Add salt/pepper to taste.

2. If the dressing needs to thin, add about 1 tablespoon of aquafaba. If you want the dressing to have a thicker consistency, you can add a tablespoon of tahini (recommended).

3. Set aside

   To prepare the roasted vegetables:

   1. Preheat your oven to 425 degrees Fahrenheit. While it’s preheating, begin chopping your sweet potato, carrots, and red onion.

   2. To create the marinade, mix together harissa, olive oil, maple syrup, cinnamon, sumac, and salt until combined.

   3. Add the vegetables to a large bowl and toss with half of the marinade and place on half of a parchment-lined tray.

   4. Add the chickpeas to the same bowl and toss with the remaining marinade. Spread the chickpeas on the other half of the baking tray.

   5. Roast for 20 to 30 minutes or until slightly charred. Remove from heat and let cool.

To prepare the salad.

1. In a large bowl, add your greens. If you are using hardy greens such as kale, add a couple of spoonfuls of the dressing to the kale. Using your hands, massage the kale with olive oil, salt, and pepper into kale to help add flavor and tenderize the greens.

2. Once coated, add the roasted veggies and chickpeas, dried cranberries, chopped walnuts, and goat cheese.

3. Serve with a side of crusty sourdough, add your dressing, and toss to mix like the messy salad connoisseur you are!

4. Dive in!

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