Roasted Veggie and Pear Salad
This salad is pear-fect! And you should definitely take it from me because I usually avoid salads like the plague. I hate to be one to stereotype but the vast majority of vegan salads I’ve ordered (at non-vegan establishments) have been bland and, honestly, unable to fill me up.
But salad is not the enemy! With the right kind of vegetables and plant-sourced protein, you can create the perfect salad. Like this!
Guys, I swear this is sooo good! Make it—even if you dislike salads—because I guarantee it will change your mind (possibly even your life?)
Yield: 4
Roasted Veggie and Pear Salad (with Homemade Vegan Feta!)
Prep time: 20 MCook time: 10 MTotal time: 30 M
Ingredients:
For the tofu feta
- 6 oz tofu, pressed
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp salt, to taste
For the roasted veggies
- 1 cup brussels sprouts
- 1 medium sweet potato
- 1 tsp paprika
- salt and pepper, to taste
For the salad
- 1 medium pear, thinly sliced
- 2 cups leafy greens of choice
For the tahini lemon dressing
- 1 tbsp tahini
- 1 tsp lemon juice
- water, to thin
Instructions:
- Crumble the pressed tofu and add lemon juice, nooch, and salt. Marinate for at least half an hour. This is your vegan feta cheese.
- Chop the Brussels sprouts and sweet potato into bite-sized pieces.
- Grease a pan with oil of choice and add chopped Brussels sprouts and sweet potato. Add paprika, salt, pepper, and spices of choice (optional).
- Bake at 400 degrees for 10 minutes.
- Meanwhile, prep a plate with the leafy greens of choice.
- Prepare the salad dressing by whisking tahini, lemon juice, and enough water to thin out the dressing to your desired consistency.
- Add the roasted Brussels sprouts and sweet potato, and the pear.
- Top with the vegan feta and tahini lemon dressing.