amazing summer to fall salad. roasted and fresh. comforting. gluten-free. dairy-free. vegan. plant-based.
a handful of arugula
delicata squash, roasted in rosemary, olive oil, s + p
brussels, roasted in nutritional yeast, olive oil, s + p
pesto of choice
one heaping big spoon of tahini
3 tablespoons of cranberry juice
preheat the oven to 400 degrees. chop the delicata squash by cutting off the top and bottom and then cutting that in half. scoop out the seeds with a spoon. cut each half into another half and cut into thin pieces. mix in a bowl with rosemary, olive oil, and salt and pepper. spread out onto parchment paper.
cut the Brussels by cutting off the bottom and then cutting them into halves. mix in a bowl with olive oil, nutritional yeast, and salt and pepper. add onto the parchment and spread them out next to the delicata. roast for 30 minutes.
put a handful of arugula into a bowl with microgreens, pumpkin seeds, pesto, and finally the Brussels and delicata.
create the easy dressing in a cup by mixing the tahini and cranberry juice with a fork.