Winter Harvest Salad with Tahini Dressing

Ingredients

• Balsamic vinegar

  1 tbsp or 16g

• Water

  Plain, clean water

  4 tbsp or 59g

• Garlic powder

  Spices

  ½ tsp or 2g

• Miso

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lentils

  Mature seeds, cooked, boiled, with salt

  1 ¼ cup or 248g

• Quinoa

  Uncooked

  1 cup or 170g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Radicchio

  Raw

  1 cup, shredded or 40g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Kale

  Raw

  2 cup, chopped or 134g

Directions

1. Preheat the oven to 350°F. Rinse the quinoa and cook according to package directions; set aside to cool slightly.
2. Spread the olive oil on a large rimmed baking sheet. Add the peeled, cubed butternut squash and toss to coat. Roast for 10 minutes.
3. Remove the pan, add the cauliflower, cumin, turmeric, a pinch of salt, and pepper; toss to combine. Return to the oven and roast until tender and lightly browned, about 20 minutes more.
4. In a large bowl, combine the cooked quinoa, drained cooked lentils, chopped kale, and shredded radicchio.
5. When the roasted vegetables have cooled slightly, add them to the bowl and gently toss.
6. In a small bowl, whisk the tahini, balsamic vinegar, water, garlic powder, miso, and nutritional yeast until smooth. Season to taste with a pinch of salt and pepper; thin with a little more water if needed.
7. Pour the dressing over the salad and toss until everything is evenly coated. Serve warm or at room temperature, or refrigerate for up to 3 days.