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By Justine Doiron
Warm Salad
8 steps
Prep:5minCook:30min
Winter is warm salad season, the most wonderful time of the year. A warm salad is where you add the dressing to the vegetables and protein first, then roast the toppings, and then tossing in the greens and croutons at the end. The full method is listed out here!
Updated at: Thu, 17 Aug 2023 13:52:33 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
22
High
Nutrition per serving
Calories320.1 kcal (16%)
Total Fat12.4 g (18%)
Carbs41.2 g (16%)
Sugars17.4 g (19%)
Protein16.3 g (33%)
Sodium617.7 mg (31%)
Fiber9.7 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 425F.
Step 2
Whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil and salt, pepper and red pepper flakes to make the dressing.
Step 3
On a baking sheet, add the squash, cauliflower and tofu. Top this with half of your dressing and roast at 425F for 25 minutes.
Step 4
While that is roasting, massage some of the dressing into the kale, then brush the rest on top of the bread. Tear the bread into crouton sized pieces.
Step 5
After the 25 minutes is up, switch your oven to broil on high. Add the kale and bread to the baking sheet.
Step 6
Broil for 5 minutes or until the croutons are crispy.
Step 7
Mix everything together and top with pomegranate seeds.
Step 8
Serve immediately.
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