Vibrant Vegan Dense Salad

• vegan
• salad
• healthy
• roasted-vegetables
• Isabella

Introduction

Today's recipe is a vibrant and hearty vegan salad, perfect for a nutritious meal. Featuring a blend of roasted vegetables, fresh greens, and a tangy dressing, this salad is not just fulfilling but also packed with flavors.

Ingredients

• 1 sweet potato, peeled and cubed
• 1 cup of brussels sprouts, halved
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2 cups of kale, chopped
• 1/4 cup of dried cranberries
• 1/4 cup of walnuts, chopped
• 1/4 cup of pumpkin seeds
• 2 tbsp olive oil
• Salt and pepper, to taste
• For the dressing:
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place sweet potato, brussels sprouts, bell pepper, and zucchini on a baking sheet. Drizzle with 2 tbsp of olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the vegetables in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, minced garlic, and olive oil in a small bowl. Season with salt and pepper to taste.
5. In a large bowl, combine the roasted vegetables with chopped kale, dried cranberries, walnuts, and pumpkin seeds.
6. Pour the dressing over the salad and toss to combine thoroughly.
7. Serve immediately or let the salad sit for about 10 minutes to allow the flavors to meld together.

Enjoy this delicious and dense vegan salad as a standalone meal or as a complement to your main dish. It's perfect for any season and sure to satisfy your craving for something fresh and hearty!

Isabella

Additional Information

Nutritionfacts	Calories: 300, Fat: 20g, Carbohydrates: 27g, Protein: 6g
Preparation Time	45 minutes
Allergy Information	Contains nuts (walnuts), possible allergens in mustard