Roasted Pineapple Salad + Herby Dressing
This salads roasts pineapple and corn, mixes in blueberries for an added pop of sweet and is topped off with a parsley dressing.
Equipment
- Oven
- Food Processor/Blender
Ingredients
Herby Vinaigrette (enough for a few salads):
- 1/2 Cup EVOO
- 1 Orange (juiced)
- 1 Lemon (juiced)
- 1 Tbsp Champagne Vinegar
- 2 Tbsp Plant-based Yogurt (see notes)
- 1/2 Shallot
- 1/4 Cup Parsely
- Salt
Make the Salad:
- Spinach
- Pineapple (roasted)
- Blueberries
- 1-2 ears Corn (roasted - do not remove the husk!)
- 1/2 Avocado (cubed)
- Red Cabbage (thinly sliced)
- Pumpkin Seeds
- Herby Vinagrette
Instructions
Roast your Veggies:
- Preheat oven to 425°F
- Cut up pineapple into slivers while oven heats. Line a baking sheet with aluminum foil & spread pineapple slices evenly.
- Place corn on a baking sheet in husk.
- Pop both pineapple and corn in oven for ~30 minutes. Flipping pineapple halfway through.
- You'll know the pineapple is done when it is golden brown on the edges with a little hard shell. Let cool for ~10 minutes.
Herby Vinaigrette (enough for a few salads):
- Add all ingredients to a food processor or blender. If you don't have either - chop the whole ingredients very fine and mix with liquid ingredients.
Make the Salad:
- Start with the green and all add of the toppings.
- Finish with the herby vinaigrette & enjoy!
Notes
Plant-based yogurt - I used Kite Hill's plain unsweetened almond yogurt