Fall & Winter Loaded Salad
Why I love it
This is a salad that has everything you could ever ask for. It includes fall and winter flavors but still is light and delicious to enjoy at any time of year. Let’s be real, I LOVE a good salad. My two favorite parts of making a salad are topping it with anything I want, and customizing the vinaigrette to pair perfectly with the ingredients. When topping a salad, you should make sure that you include an assortment of textures and flavors. This has so many different toppings, it made each bite a fun surprise. When making a vinaigrette, it should be balanced. This citrus vinaigrette is my favorite and will soon become a staple in your household as well. Don’t be filled with vinREGRET and try this recipe!
Ingredients
Main Salad Ingredients
¼ head broccoli
1 cup kale
½ cup spinach
½ cup shaved brussels sprouts
1 orange
2 tbsps vegan feta (I used Violife feta)
2 tbsps walnuts
2 tbsps craisins
2 tbsps pistachios
2 tbsps pomegranate seeds
Olive oil to taste
Salt and pepper to taste
Citrus Vinaigrette
Juice of ½ an orange
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp garlic powder
Salt and pepper to taste
Maple Glazed Tofu
1 block extra firm tofu
1 tbsp maple syrup
½ tbsp soy sauce
½ tbsp water
½ tbsp olive oil
Replacements
You can add in any of your favorite fall ingredients.
Recipe
Make your citrus vinaigrette dressing. Whisk together freshly squeezed orange juice with olive oil, apple cider vinegar, garlic powder, and salt and pepper to taste. Let this sit in the fridge so the flavors have time to combine.
Break the broccoli into florets and roast with olive oil, salt, and pepper on 400 F for 40 minutes and flip halfway.
Meanwhile, massage the kale with ⅓ of the dressing. Then, add in the spinach and brussels sprouts and mix together.
Make maple-glazed tofu. Press a block of tofu for at least 10 minutes. Then, cube it and marinate it in the maple syrup, soy sauce, water, and olive oil for at least 30 minutes. Then, bake at the same temperature as the broccoli for 35 minutes and flip halfway.
Cut up the orange into segments and set aside.
Finally, assemble the salad. Add the broccoli, tofu, and orange segments into the salad base. Then, mix in the vegan feta cheese, walnuts, pomegranate seeds, craisins, and pistachios. Drizzle on the rest of the vinaigrette. Enjoy!
