The Ultimate Seasonal Holiday Salad (vegan, gluten free)

Indulge in the spirit of the season with The Ultimate Vegan Holiday Salad! It’s a delicious and festive recipe with perfectly roasted delicata squash, pomegranate seeds and candy cane beets with the tastiest herby vinaigrette!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To a bowl, add in your sliced delicata squash with avocado oil, cinnamon, garlic powder and sea salt, and mix until well combined.

Step 2

Place onto a baking sheet and spread out evenly.

Step 3

Roast at 425F for 30-35 minutes or until slightly golden brown and tender.

Step 4

While this cooks make your quinoa and chop up your kale, apple or persimmon and thinly slice beets.

Step 5

Add your kale to a large bowl and drizzle on a little bit of olive oil, and a squeeze of lemon juice and massage it in with your hands. (this will help break down the texture of the kale and make it easier to eat and digest)

Step 6

Make your dressing by combining all the dressing ingredients into a small jar, and shake it up or into a bowl and mixed together with a spoon.

Step 7

Into a serving ball, combine, quinoa, massaged kale, roasted delicata squash, diced apple or persimmon, walnuts, pomegranate seeds, and thinly sliced beets.

Step 8

Pour your dressing on top of the salad and mix until well combined. Enjoy!