Nutritious meets delicious in this high-protein, vegan salad. Roasted chickpeas and sunflower seeds add a heart-healthy crunch; Sweet sundried tomatoes, roasted butternut squash, and creamy avocado bring the flavor. Top it off with a fresh herb vinaigrette and you have a yummy detox salad that's delectable all year round. Follow me, @the_green_goddess_stl, for more delicious, nutritious salads like this one!
Salad ingredients: (serves 4)
● 2 cups endive — washed, dried, torn
● 2 cups Tuscan kale (also called Lacinato kale) —washed, dried, de-stemmed, torn
● 2 cups arugula — washed and dried
● 1, 18oz container of pre-cut butternut squash (Follow microwave cooking instructions on the package. Then toss in a bit of olive oil, salt, and pepper. Roast on a baking sheet at 400° for about 30 minutes until browned on the edges. Flip halfway through cooking time. Let cool.)
● 2 cans chickpeas (drain, then toss in olive oil, salt, and pepper. Roast on a baking sheet at 400° for about 30-40 minutes until crispy. Give the baking sheet a shake halfway through cooking time. Let cool.)
● 1/2 cup sundried tomatoes — julienne cut in oil with herbs
● 1/4 cup roasted sunflower seeds
● 1 large, ripe avocado — cut into chunks
Dressing ingredients:
● 1/2 cup extra virgin olive oil
● 4 tbsp apple cider vinegar
● 1 tbsp fresh lemon juice
● 1/2 tsp garlic powder
● Fresh herbs — I used 8 basil leaves, 3 dill sprigs, and 2 thyme sprigs
● 1/2 tsp salt
● 1/4 tsp pepper
Blend all dressing ingredients. Let sit for 1 hour before serving so the herbs can marinate. Toss the lettuce mixture in a small amount of vinaigrette. Place the lettuce on a serving dish. Arrange toppings on lettuce and drizzle with more dressing.