Winter Harvest Salad…
Does anyone else go to the store without a plan and then end up loading up on ALL the vegetables?
I did that last week at Trader Joe’s. I hadn’t planned what I was cooking for the week and when I got there, everything looked good!
When I saw they had a couple new salad dressings that were vegan and oil free, I immediately wanted a salad!
I came up with this combo with all my finds from Trader Joe’s… I call it Winter Harvest Salad.
Acorn Squash sliced verically, seeded, then sliced into 3/4" slices
Salt, Pepper, Olive Oil
Roasted Brussels Sprouts, warmed and sliced in half
Baby Beets, room temp and sliced
Baked Tofu, chopped
Almond Butter Turmeric Dressing
Toss the acorn squash with olive oil and the salt & pepper. Arrange on a baking sheet and roast in a 400 degree oven for 25 minutes. Allow to cool for a bit.
Arrange all ingredients in a bowl and enjoy!
I’m linking up with Confessions of a Mother Runner, A Whisk and Two Wands, The Fit Foodie Mama, and Food, Pleasure and Health for #MeatlessMonday!