A giant vegan rainbow salad featuring fruits, vegetables, and an addictive maple almond butter dressing!
Author:Alexa [fooduzzi.com]
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:2-3 servings
Category:Salad
Diet:Vegan
Ingredients
DRESSING:
2 Tbsp. natural almond butter (no sugar added)
1 Tbsp. pure maple syrup
3 Tbsp. olive oil
1 small clove garlic, minced
salt + pepper
water to thin, if needed
FOR THE SALAD:
3 small yukon gold potatoes, diced into bite-sized pieces
1 Tbsp. olive oil
salt + pepper
1 head romaine lettuce, thinly chopped
20 grape tomatoes, sliced
2 medium carrots, diced or peeled into ribbons
1 avocado, sliced
6 oz. blueberries
4 oz. (about 1/2 head) purple cabbage, sliced thin and diced
3 radishes, sliced into matchsticks
optional: grain of choice, black and white sesame seeds
Instructions
Preheat the oven to 425 degrees F.
Make the dressing: Mix almond butter, maple syrup, olive oil, garlic, salt, and pepper in a small container. Mix well to combine. Add a bit of hot water if needed to thin. The dressing should be thick, yet pourable.
Make the salad: Place diced potatoes on a baking sheet. Drizzle olive oil over top, and season with salt and pepper. Roast for 20 minutes, or until the potatoes are golden and fork-tender
Add all other salad ingredients to a large bowl. Add roasted potatoes on top. Pour dressing over top and mix well to combine.