This salad is warm, flavorful and apparently full of Vitamin D!
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Equipment
Stove
Oven
Blender/Food Processor
Ingredients
Start with the Roasted Toppings:
1canChickpeas(drained & rinsed)
1/3CupSunflower Seeds(raw & unsalted)
EVOO(coating)
1tspCumin
1tspGarlic Powder
Toast your Breadcrumbs:
3-5slicesSourdough Bread(cubed)
Cook the Veggies:
heapingMushrooms(your choice! I used shiitake)
1mediumRed Onion(sliced)
2clovesGarlic(peeled & sliced)
EVOO
For the Creamy Dressing (enough for quite a few salads):
1/3CupHemp Seeds
1/3 CupSunflower Seeds(raw & unsalted)
1/2CupWater
3 ½TbspNutritional Yeast
1tspDijon Mustard
1cloveGarlic
2TbspApple Cider Vinegar
1Lemon(juiced)
1/2TbspMaple Syrup
Salt & Pepper to taste
MUSH it all together:
1bunchKale(for less bite, de-stem)
Instructions
Preheat oven to 400°F
Start with the Roasted Toppings:
Add all ingredients to a bowl and mix to coat chickpeas and sunflower seeds
Lay flat on baking sheet and cook for ~30 mins or until golden brown and crunchy
Toast your Breadcrumbs:
On another baking sheet lay your breadcrumb cubes out evenly
Also place in the oven and toast for ~10 until golden brown and crunchy
Cook the Veggies:
Add EVOO to a large sauce pan over medium heat
Toss in all of your cut veggies
Cook until soft ~10-15 mins
Set veggies aside - you'll reuse this pan in a moment!
For the Creamy Dressing:
Add all ingredients to a blender or food processor and blend until smooth!
MUSH it all together:
In the same pan you used to cook your veggies, add another douse of EVOO + 1-2 Tbsp Water
Add prepped kale into pan and cover with a lid
Cook until completed wilted
Transfer to bowl and add veggies + roasted toppings
Finish with breadcrumbs and stir in the dressing until everything is well coated
Notes
Note: You can store the kale, veggies and roasted topping together and reheat later. But, keep the breadcrumbs and dressing separate so they don't get MUSHy! :)