CRUNCHY GREENS SALAD
This is a crunchy, cruciferous green salad that was inspired by a lunch I recently had from a small cafe while on a business trip. It’s fresh, fiber packed and full of foods that should be eaten during the fall. Paired with my spicy cashew dressing, a knockoff of the Sweetgreen classic, this salad is sure to be your new meatless Monday staple.
We’ve been focusing a lot on squashes for fall, but another essential food for lung and large intestine health is cruciferous vegetables. This salad is packed with roasted broccoli and kale, along with spinach and purple cabbage, sweet potatoes for spleen health, and topped with chickpeas and roasted tofu for plant based protein. I recommend you do the prep the day before and then you’ll have ingredients for 3-4 salads throughout the week.
Ingredients
1 cup of baby spinach
1/2 cup of purple cabbage
1/2 cup of tuscan kale
1 can of chickpeas
1 block of extra firm organic tofu (Please make sure you buy organic tofu, as soy is one of the most sprayed crops on the planet!)
1 cup of organic broccoli florets
1 sweet potato
1/4 cup of shredded carrot
EVOO
lemon juice
spices: garlic powder, onion powder, crushed red pepper, paprika, salt and pepper
Spicy cashew dressing
Instructions
Prep all your ingredients separately and then allow to cool. Build your salad once your ingredients have cooled or after storing overnight in the fridge.
Prep your chickpeas: strain a can of chickpeas and toss with EVOO, garlic powder, onion powder, paprika, salt and pepper. Roast in the oven at 375°F for 20- 30 minutes, tossing occassionally, until crispy
Prep your broccoli: Clean and chop your florets. Season with salt, pepper, crushed red pepper, lemon zest and juice and EVOO. Bake at 375°F for 25 to 30 minutes.
Prep your sweet potatoes: Scrub your sweet potato as we will eat the skin. Slice into thin slices and place on a baking sheet with a silpat mat or parchment paper. Drizzle with EVOO and salt. Bake at 375°F for 20 minutes. You can bake off all your vegetables together.
Prep your kale: Clean, de-stem and finely chop your kale. Massage with EVOO, lemon juice and salt. Set aside.
Prep your tofu: The trick here is to squeeze out the water. I like to cut my tofu into chunks, then use a paper towel to individually squeeze each piece to remove the moisture. Season with salt, pepper, EVOO and whatever other seasonings you’d like. I used curry powder for mine! Roast at 375°F for 25- 30 minutes. and finish with a few minutes under the broiler.
Combine your kale with chopped purple cabbage, baby spinach, shredded carrot, chickpeas, sweet potatoes and broccoli. Top with tofu and toss with your spicy cashew dressing.