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Fall Salad with Date Dressing
vegan/ gluten free/ no refined sugar
Ingredients:
1 small head red butter lettuce or any lettuce you prefer
1/4 pomegranate seeds
1 small delicata squash roasted (cut squash in half, de-seed and cut 1/8 half moons, lightly coat with olive oil. Bake at 375 for 20 minutes. Let cool)
1/4 cup toasted walnuts (bake at 375 for 6-8 minutes until golden brown)
Dressing:
1/3 cup olive oil
2 Tablespoons lemon juice
2 Tablespoons date syrup
1/2 bunch chives finely chopped
1 Tablespoon minced shallot
1/3 cup olive oil
2 Tablespoons lemon juice
2 Tablespoons date syrup
1/2 bunch chives finely chopped
1 Tablespoon minced shallot
Directions:
Vigorously whisk together or immersion blend, or blend in any blender until emulsified
Vigorously whisk together or immersion blend, or blend in any blender until emulsified
Assemble salad ingredients and drizzle with dressing.
Feel free to add vegan cheese, goat cheese, blue cheese or any protein you wish
Feel free to add vegan cheese, goat cheese, blue cheese or any protein you wish