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Fuel Up Friday: Roasted Veggie Kale Salad

4/8/2019

 
Picture
Here’s a recipe from the Posse for a delicious salad!
👇🍠🥕🥦🥒🌶🍅🍆👇
Roasted Veggie Kale Salad
Salad:
  • Kale - chopped (the finer the better)
  • Cabbage - chopped 
  • Dried cranberries

Roasted Veggies:
  • Sweet potato
  • Carrot
  • Parsnip
  • Yellow onion
  • Beets
  • Eggplant
  • Red pepper
  • Green beans 
  • Whole, unpeeled garlic cloves
Pick and choose and or all veggies and dice up, toss with olive oil, salt and pepper. Roast at 425 for 20-30 min (until things begin to get crispy)

Topping:
  • Pecans - toasted (1-2 cups chopped)
  • Nutritional yeast - (~1/4 cup)
Put toasted pecans in food processor with nutritional yeast - grind until there are small pecan chunks. Add olive oil and stir until mixture begins to clump - add salt and pepper to taste 
⬇️
Dressing:
  • Equal parts fresh squeezed lemon and olive oil
  • Splash of real maple syrup
  • Tsp Dijon mustard 
  • Salt and pepper
​Shake up in a small jar. 

Peel the garlic cloves and throw it altogether. Enjoy! 🤠

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  • Home
  • Event Calendar
    • Full Event Calendar
    • Best in the West Triathlon Festival
    • Oregon Dunes Triathlon
    • Tri at the Grove
  • About
  • Sponsors
  • Contact
  • Meet the Posse
  • Blog
  • Rentals