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Filtering by Category: Salad

Vegan BBQ Sandwich Made With JackFruit and Broccoli Slaw

Sharon Muse

With Father's Day coming up, we wanted to provide you with a quick and easy dish that dad will love as well as the rest of the family - no matter their eating style. This vegan BBQ sandwich is made with jackfruit and in case you aren't familiar with it - it really does have the texture of pulled pork. If you don't want to tell anyone it's vegan, you won't have to :)!

Jackfruit has gained a lot of popularity recently due to the fact that it has a similar texture to chicken or pork and is fairly neutral in flavor. Known as the "Jack of all Fruits" it takes on almost any flavor you put with it and pairs well with sauces. Making it the perfect ingredient for our vegan BBQ sandwich!

Let us tell you a little bit about our star ingredient: Jackfruit is a relative to the fig and is found in tropical areas like Southeast Asia, Brazil, and Africa. It is low in calories, contains no cholesterol or saturated fats like animal products, however, the fruit itself does not contain much protein. It does have a great amount of Vitamin C, A, Iron, Manganese and is a good source of fiber.

We thought this is a great recipe for those days when you want a break from meat as well as an easy dinner to whip up for dad on his special day! Although we love our fathers every day, this Sunday is the perfect time to spoil him and thank him for being the best around. Happy Father's Day to all and we hope you enjoy this recipe!

Ingredients:

serves 4
 

2 cans of Jackfruit (in water, not brine or syrup) drained and rinsed

3/4 cup BBQ sauce of your choice (just watch the sugar content) or more if you like

BBQ seasonings (we used 2 T coconut sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp chili powder)

1 T Avocado or Olive Oil

Avocado

4 buns

Broccoli Slaw:

Bag of Broccoli Slaw (find this in the produce section of your favorite grocery store)

1/4 cup Veganaise or good quality mayonnaise

3 T Apple Cider Vinegar

1/2 T Honey

1/2 tsp. Celery Seed

1-2 Chopped scallions

Instructions:

1.) Empty the bag of slaw into a large mixing bowl and set aside.

2.) In a small bowl, mix together the veganaise, apple cider vinegar, honey, and celery seed - stir to combine. 

3.) Pour dressing over the bowl of slaw, add scallions and mix together. Place in the refrigerator so that the flavors have a chance to combine. If you can do this a day ahead of time - even better!

4.) While the slaw is cooling off in the fridge, start working on the BBQ jackfruit. Drain, rinse, and thoroughly dry the canned fruit. Slice off the center/core part of the fruit and discard.

5.) In a separate bowl, toss the jackfruit with the bbq seasoning so that it is covered evenly.

6.) Heat oil in a medium-sized skillet over medium-high heat, add the seasoned jackfruit and sauté about 3-4 minutes.

7.) Pour the sauce over the fruit and stir. If you are using a thick BBQ sauce you can add a tablespoon of water. For a more shredded texture, use a fork to pull the pieces apart. Reduce heat to low, cover with a lid and let cook for 20-30 minutes (the longer you let cook, the deeper the flavor). 

8.) To plate, open your bun and place some slices of avocado on the bottom, then a spoonful of the slaw. Top with the BBQ jackfruit mixture and option to add a little more BBQ sauce on top. Place the other half of the bun on and ENJOY!!

 

 

 

Fresh Strawberry, Arugula and Quinoa Salad with Lime Dressing

Sharon Muse

As you may have seen from our Instagram posts and stories, we went strawberry picking at Washington Farms last Friday. We had the best time trying to make sure we picked the reddest, shiniest berries and ended up picking a few buckets full. You know us, now that we have our berries, we have to dig in deeper and tell you why these springtime favorites are not only delicious, they are actually really good for you as well.

These ruby-red berries are rich in anti-inflammatory antioxidants, anti-aging flavonoids, vitamins, and minerals. Beta-carotene, which is a precursor to Vitamin A, is responsible for the berry’s beautiful color and Vitamin C is present in the form of ascorbic acid. One cupful of strawberries has over 89% of our daily need of Vitamin A and 149% of Vitamin C. And both of these vitamins bring a ton of anti-aging, anti-inflammatory and immune boosting benefits.

The anti-aging flavonoids, called anthocyanin and catechin have been linked to lowering the risk of heart disease and cancer. So, in addition to strawberries being delicious, there is a really good reason we should be eating them.

We were tired from the day of picking so we whipped up an easy salad using our newest treasures. We added some quinoa for protein but feel free to add some more if you like. If you have time, use some of the dressing to marinate some shrimp or chicken - cook and top over the salad for an even heartier version. We hope you like this salad as much as we do!

makes 2 large entree salads or 3-4 side salads

Ingredients:

5 oz. arugula (already washed)

2 oz. goat cheese, crumbled

1 cup chopped strawberries

½ cup cooked quinoa

¼ cup chopped walnuts

avocado

Lime Dressing:

¼ cup apple cider vinegar

¼ cup olive oil

zest of one lime

2 T lime juice (or the juice of 1.5 limes)

Instructions:

1.) In a mason jar with a lid, place all of the ingredients for the dressing. Place the lid on top and give is several good shakes to emulsify all the ingredients. You can also place all the ingredients in a bowl and whisk to combine.

2)   In a large bowl, place arugula and quinoa and toss evenly.

3.) Top the salad with goat cheese, strawberries, walnuts, and avocado.

4.) Toss with lime dressing – you will have a good bit left over, it makes a great marinade or store in the refrigerator.

5.)  Evenly distribute in bowls or plates and enjoy!

Egg Roll In A Bowl with Tofu

Sharon Muse

We know that making dinner after a long day is not always easy. Sometimes you just want to have dinner delivered - we get it and we are totally guilty of doing that too. But the problem with takeout is you never really know what exactly is in the meal. How much fat did they use? How much sugar is actually in that sauce? And don't get us started about how you might feel afterward - bloated, gassy. Has this ever happened to you? We have a solution - yes, it does involve getting in the kitchen but only for a few minutes and the results are delicious, nutritious and won't leave you feeling poorly. 

We are taking the good part of an egg roll, the veggies - adding in a few other veggies and some tofu - and voila, you have a tasty dinner that will take less time than it does to wait for the delivery person to ring your doorbell!

serves: 2

Ingredients:

Base:

1 bag of broccoli slaw

1/2 of a small head of purple cabbage, thinly sliced

1/2 Cup mushrooms, sliced

1/2 of a red onion, thinly sliced 

1/4 Cup green onion, thinly sliced

1/2 tsp. crushed red pepper

2-3 cloves of garlic, minced 

2-3 T sesame oil

Sauce:

1 T sesame oil

1/4 cup liquid coconut aminos or Tamari (gluten-free soy sauce)

2 tsp. grated ginger

1 tsp. minced garlic

2 T rice wine vinegar

Tofu:

4 oz. extra firm tofu, squeezed and sliced into 4 triangles (or protein of choice)

2-4 T Tamari 

1 tsp. grated ginger

optional topping: sliced green onions, sesame seeds

Instructions:

1.) Place sliced tofu in a bowl and pour some tamari over it and add ginger. Toss to coat and let sit to marinate while you prepare veggies and sauce. Flip once while you are making the veggies.

2.) Add 2 tablespoons of sesame oil to start to a medium-sized sauté pan and heat to medium-high. Add the onion, ginger, garlic, crushed red pepper, broccoli slaw, and cauliflower. If the veggies seem too dry add the additional tablespoon of sesame oil. Stirring often and saute until the veggies are cooked and a little wilted. 

3.) In a small bowl whisk together all of the Sauce ingredients. Pour over sautéed veggies and continue to cook for an additional 3-5 minutes.

4.) While the veggies are cooking start to cook the tofu. Get a smaller sauté pan and heat sesame oil over medium-high. Add marinated tofu and cook on each side to heat through - about 2 - 3 minutes each side.

5.) Divide veggies equally into bowls, add the tofu and top with sliced green onions and sesame seeds if desired and enjoy!

Cowboy Caviar Recipe

Sharon Muse

Super Bowl LII is coming up and that means good times with friends and family AND tons of delicious food. As you know, we always encourage balance when it comes to our eating habits but Super Bowl party food can be hard to resist. That is why we want to share this recipe for Cowboy Caviar. It is SO easy, delicious and yes, it is healthy! 

Most Cowboy Caviar recipes are filled with sugar but trust us, you don’t need it and you won’t miss it in this recipe. We took out the sugar and swapped the normal white wine vinegar for it's sweeter cousin, balsamic vinegar. We also love this dip because it is filled with protein and dietary fiber so you will feel fuller longer and stabilize your blood sugar while possibly indulging in some other goodies this Sunday.

Beans are a great way to not only get some plant-based protein in but they also provide a lot of other essential nutrients. Both black beans and black eye peas contain a high amount of Folate, Iron, Potassium, and Magnesium. These beans and peas help improve digestion and have been shown to fight cancer and heart disease. Another perk to this recipe is that it is super quick to make. So now you can sit back and watch the game...or commercials and know you are eating something healthy for your body!

Ingredients:

½ cup olive oil

⅓ cup balsamic vinegar

1 tsp chili powder

½- 1 tsp sea salt

½ of a pint of grape tomatoes, diced

1 (15 oz.) can organic black-eyed peas, drained and rinsed

1 (15 oz.) can organic black beans, drained and rinsed

1 (11 oz.) can organic, non-GMO sweet corn

½ red onion, diced

½ red bell pepper, diced

½ green bell pepper, diced

Optional: add jalapenos if you like it spicy, cilantro or take the chili powder out and add garlic and fresh basil and you have a completely different dip - perfect for the summer time.

Instructions:

1.      In a small bowl, combine olive oil, balsamic vinegar, chili powder, and salt. Whisk to combine. Or place all the ingredients in a mason jar and with the lid on tightly, shake until combined.

2.    In a medium or large bowl, combine the remaining ingredients (tomatoes through bell peppers) and stir to mix thoroughly. Pour the dressing over the bean mixture and refrigerate a few hours to overnight for the flavors to combine. Although sometimes we just eat it as soon as we make it - it’s so good! Serve with tortilla chips, crackers or even cucumbers and enjoy!

 

Acorn Squash Salad Bowl

Sharon Muse

Thanksgiving is such a special time for family and friends and it is also filled with tons of delicious food. And 9 times out of 10 that food is loaded with fat, salt and preservatives, hence why people tend to put on a few lbs during the holiday season. While we love our traditions here at Sage and Celery, we also believe in balance. So while we like to indulge a little at our Thanksgiving dinner, we love to include a few healthy options for not only ourselves but our entire family. This dish may be missing the unhealthy fat, sugar, and salt but it certainly is not missing the taste. And as an added bonus, you won't even need a serving dish - this salad is served right inside the squash! So when you are finished, you can simply add it to the compost pile.

For the salad, we sautéed shaved brussel sprouts, not only because they are high in Vitamins K and C but they are also delicious. We paired them with thinly sliced apples and then we made this dish even better by adding nutrient-dense quinoa, walnuts, and dried cranberries.  Quinoa is considered a complete protein since it has all 9 essential amino acids so this salad is great for vegans looking to add a little protein to their meal (if you want to read more about the health benefits of quinoa, click here). When then used a half roasted acorn squash as the bowl for the salad, and let us tell you, it is SO delicious. This salad gives you everything you'd ever want in one dish: savory, sweet, crunchy and buttery textures. You'll satisfy your non-meat eaters while wow-ing the rest of your family with this perfect Thanksgiving side dish!

Using an acorn squash as a bowl is a super fun way to incorporate a fall vegetable while adding nutrients and flavor to a dish. In fact, acorn squash is found to have significant quantities of Vitamin A and C. If you need help with how to roast the acorn squash and want to learn a little more about its nutritional information, click here

We hope you enjoy this as much as we do!

Servings: 2

Ingredients:

1 acorn squash cut in half and roasted 

1/3 cup dried cranberries - no added sugar

1/2 cup cooked quinoa

2 cups shaved Brussel sprouts

1/2 small red onion, diced

 1 granny smith apple, thinly sliced

1/4 cup chopped walnuts

2 T olive oil

salt and pepper to taste

balsamic glaze, optional

Instructions:

1.) Preheat oven to 400°. Refer to How to Roast an Acorn Squash post if needed. Be sure to scoop out enough squash to form a bowl. Roast squash in halves for 35-45 minutes.

2.) In a medium to large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onions and sauté until translucent then add sliced apples and brussel sprouts, stirring frequently.

3.) Put a lid on top and let it cook for about 5 minutes, checking to stir to prevent burning.

4.) Add in cooked quinoa, cranberries, nut and stir to combine. Add salt and pepper to taste.

5.) Remove squash from the oven and fill with brussel sprout and quinoa mix. Drizzle with balsamic glaze if desired.

 

A Quick and Easy Salad Inspired by Samantha's Honeymoon

Sharon Muse

So, I know at first glance you're probably wondering what is so special about this salad and you're not alone! While I was honeymooning in Italy and France I had some of the best food of my life and more importantly, some of the best cheese of my life! Now, I usually don't have cheese, or dairy for that matter, in my normal day-to-day diet but you know what they say..." when in Rome do as Romans do". I took full advantage of that saying and indulged quite a bit and it was so worth it! After many nights of eating delicious gelato, I was craving a salad other than the classic Caesar and Caprese salad, I was looking for something fresh and light. Surprisingly the hotel I was staying in had a salad with arugula, sundried tomatoes, walnuts, pecorino cheese, smoked salmon, and quinoa. Yes, they had QUINOA! I was so excited to see quinoa on a menu after not having or seeing it for over a week, I ordered the salad even though I wasn't crazy about the rest of the ingredients. To me, the ingredients didn't make much sense and I was skeptical how they would taste together. Let me tell you...it ended up being one of my favorite meals of my two-week honeymoon!

After ordering it for the second and last time just before we departed the hotel for the next stop on our honeymoon I was so sad I didn't discover it earlier in the trip. I dreamt about this salad until we returned to the States and I knew I had to recreate this salad and share it with everyone I know. The best thing about this salad is that it is EXTREMELY easy to make, I'm talking like five minutes if you keep cooked quinoa in your refrigerator like we do. The combination of the ingredients are purely delectable and even somewhat addicting. 

The pecorino cheese we used is very similar to parmesan, in that it has a salty and sharp flavor. It's made from 100% sheep's milk, so when shopping for it make sure you get the real stuff. This cheese with the walnuts and sun-dried tomatoes is the combination that made me fall in love with this salad. I also loved that I was giving my body the nutrients it needed and missed so dearly with the quinoa and arugula.

As we all know, quinoa is loaded with nutrients. It is a complete protein, containing all nine essential amino acids. It has two times the fiber of most grains and is rich in Magnesium, Riboflavin and the antioxidant Manganese. Arugula also carries its weight in being a nutritious leafy green.  By consuming 2 cups of arugula it will provide 20 percent of vitamin A and over 50 percent of vitamin K needs for the day. It also contains a good amount of vitamin C, folate, and calcium.

This salad will not disappoint! Packed with protein, it is the perfect lunch or dinner for the days you need something quick and easy. And if you're not a fan of smoked salmon, that's okay (Sharon totally gets it)! She thinks it goes great with a piece of grilled chicken. 

Servings: 1

Ingredients:

2 cups Arugula

1/2 cup cooked Quinoa

4-6 halves Sundried Tomatoes, sliced

1/8 cup chopped Walnuts

1/8 cup Pecorino Romano cheese

Dressing:

1 T Extra Virgin Olive Oil

1 - 2 T Balsamic Vinegar

Instructions:

1.) In a bowl, toss together arugula and quinoa add sundried tomatoes, and walnuts.

2.) Drizzle olive oil and vinegar and sprinkle cheese on top. ENJOY!

Raw Veggie and Arugula Salad with Strawberry Balsamic Vinaigrette

Samantha Serpe

This salad just screams summer! It's fresh, delicious and uses fruit that is in season, strawberries. We also love that the salad is made up of completely raw veggies (more about that in a bit). But first, let's talk about how great strawberries are.

While strawberries are available year round, they are truly synonymous with summer and are best eaten in their season, which is April through August. We love them dipped in chocolate, pureed for our yummy Strawberry Chia Seed Jam or just by themselves. Today we are using them in a salad dressing. These red berries are bursting with nutrients: they have potassium, magnesium, calcium, folate, folic acid, Vitamins A, and C, as well as they, are a good source of fiber and antioxidants. Strawberries have been known to aid in the reduction of inflammation, heart disease, and blood pressure. These berries are definitely worth adding to your daily diet!

Now, let talk about the benefits of eating raw. We are not saying you need to be on one, we aren't even on one. We are just saying that adding some raw foods into your daily life can greatly improve your health. And what better and easier way to eat raw foods, than in a tempting salad like this one.  I know what you are thinking, that raw foods can upset your tummy. Believe it or not, raw foods are actually easier for our body to digest. Cooked foods can often destabilize some of the enzymes that are needed for digestion. However, you don't want to jump in with both feet and start eating everything raw, that will upset your tummy. You want to ease into it. Try adding in a raw salad or some raw veggies. Raw foods can help alkaline the body which we all want because when our body is in an acidic state, disease develops more easily. In addition to this salad, try adding into your diet some seeds (sunflower, sesame or pumpkin), avocados, berries, nuts or some sea vegetables like kelp and nori. 

Ingredients:

Servings: 2 entree salads

Raw Veggie Salad:

5 oz. Arugula

1 cup Asparagus, chopped

1/2 cup Radishes, sliced

1/2 cup Jicama, chopped

1 Avocado

Strawberry Balsamic Vinaigrette

1 heaping cup fresh strawberries - hulled

3 T balsamic vinegar

1/2 cup EVOO

1/2 tsp.  raw honey

1/2 tsp. Dijon mustard

2 T fresh chopped basil

Salt and freshly ground pepper

Instructions:

1.) For salad dressing: Blend all ingredients except salt and pepper in a blender until smooth. Season with salt and pepper to taste. Let chill while you prepare the salad.

2.) Wash the veggies well (except the Arugula, this usually comes washed) and place in a large salad bowl. Toss with the Strawberry Balsamic Vinaigrette and enjoy!

 

Avocado Egg Salad - AH-mazing!!

Sharon Muse

Sage and Celery is based out of Atlanta, GA and down here in the South, we are famous for our egg salad. But you know us by now and know that we aren't going to post just any ole recipe, we came up with one that will satisfy our criteria - delicious and nutritious!

Instead of the traditional egg salad that is filled with tons of unhealthy mayonnaise, we used a healthy kind of fat, avocados. You know we love eggs and told you all about their health benefits in our delicious, healthy Egg Casserole post, but we have to tell you why we chose avocados. Not only do they add that creaminess we all crave in our egg salad, they are loaded with vitamins C, E, K, and B-6. Avocados actually have more potassium than bananas and are a good source of fiber. Yes, most of the calories come from fat but don't let that scare you away, this buttery fruit (yes, it's actually a fruit) contains monounsaturated fat, AKA the good kind of fat. Virtually every cell in your body needs fat, but not all fat is equal. We aren't talking about the fried food kind, we want to look for mono and polyunsaturated fats. These good kinds of fat can improve heart health, lower cholesterol and keep you full and satiated longer which also stabilizes your blood sugar levels. So go ahead and mix them into your egg salad, pack yourself a picnic and enjoy!

Instructions:

6 Hard Boiled Eggs, peeled (we love the Egg Dash for a quick way to hard boil eggs)

1 Avocado

1/4 tsp. Paprika

1/4-1/2 cup Diced Red Onion

1 T Dijon Mustard

1/2 cup Diced Cucumbers (we used cucumbers instead of celery but feel free to use what you like)

Juice of 1/2 a Lemon

Salt & Pepper to taste

Toppings: sprouts, tomatoes - whatever you like!

Instructions:

1.) In a medium size bowl, mash the avocado well. Dice the 6 eggs and add to the mashed avocados.

2.) Add in Dijon mustard and the remaining ingredients. This is where you can get creative. If you love dill in your egg salad - then, by all means, add it in. Want it a little spicy? Then add in some diced jalapeños. 

3.) Once all the ingredients are incorporated, go ahead and enjoy your egg salad on your favorite bread. While this egg salad will still be delicious if it sits in the refrigerator a while, the avocados will lose their bright green color. 

Summer Salad with Watermelon and Crab

Sharon Muse

Summer is not here yet, but with the heat we are dealing with in Atlanta we needed a delicious salad to cool us down. Since everyone loves watermelon and it's now in season, we couldn't resist using it. We put our special twist on this delicious salad by adding fresh lump crab meat and it is quickly becoming our favorite! 

Watermelon is not only refreshing, it is also terrific for your health. It is 92 percent water and will keep you hydrated during the hot summer months. It also packs a punch with Vitamins C and A both of which help keep our hair and skin healthy as well as our immune system. Vitamin C helps our body make collagen and vitamin A helps our body create cells to repair skin. Watermelon also has Lycopene, which is a phytonutrient linked with heart health, bone health, and prostate cancer prevention. The riper the watermelon, the more lycopene it has, so be sure to look for a juicy red one.

You may think crab is an interesting choice but trust us, it is delicious in this salad. Plus, crab is a great source of protein, Omega 3 fatty acid, and a terrific source of selenium which plays a vital role in Thyroid and immune function.

This simple salad is extremely easy to make and will probably take you only about 5 minutes! It has all the ingredients you want (and need!) for a warm summer (or spring for that matter) night. The coolness of watermelon, plus the freshness of the basil, plus the protein from the crab makes it a total winner in our book! We love making this salad for our BBQs and girls' night since it so fresh and light! 

Serves: 2 appetizer sized salads

Ingredients:

3 cups cold diced watermelon

8 oz. fresh lump crab meat

1/4 cup thinly sliced red onion

1/4 cup lightly packed sliced fresh basil

1/2 of a lemon squeezed

1 T olive oil

salt and pepper to taste

Instructions:

1.) Combine all the ingredients from watermelon through basil in a medium size bowl.

2.) Add lemon juice and olive oil over the salad, toss and season with salt and pepper.

3.) Chill for 5-10 minutes then enjoy!

Spicy Sweet Potato Vegan Caesar Kale Salad

Samantha Serpe

We've taken another classic and put a healthy, Sage and Celery twist on it. This time...the forever classic Caesar salad! This restaurant menu staple salad, know for its creamy dressing and garlicky croutons can wreak havoc on your healthy eating habits. When opting for a Caesar salad while you're out, you will consume over 700 calories, 50g of fat and more sodium than a bag of potato chips! Those are empty calories that will not provide your body with the nutrients it needs! But we aren't going to lie, there are times we crave the creamy, garlicky dressing and crunching croutons. That's why we came up with a healthy alternative that will satisfy your cravings and send your taste buds to heaven. And the best part? It's totally vegan and you would never be able to tell!

This salad is packed with so many goodies: spicy, roasted sweet potatoes, crunchy garlic chickpeas, kale (duh our favorite), and of course the vegan Caesar dressing! The dressing is super simple to make and you probably have all the ingredients in your pantry or fridge. The base is cashews and they are certainly responsible for giving this dressing its creamy texture. Cashews are packed with vitamins, minerals, and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function. The lengthy list of benefits may be surprising to you, including; heart healthy prevents blood disease, protects eyes, aids in weight loss, and good for you hair and skin.

The key to making the dressing is to soak the cashews you're using in water for at least 3 hours. We like to place them in water before we head out for the day so by the time we get home they are ready to go. The amount of each ingredient in the dressing can be altered to your preference. So if you like it tangy add more lemon, if you want it a little spicier add more pepper, if you want a little more flavor add more dijon mustard!

Instead of using croutons and adding empty calories to the salad we opted for oven roasted, garlic chickpeas. These will give you the crunch you desire as well as that little oomph of garlic while giving your body some more key nutrients. Chickpeas are a good source of protein, fiber, manganese, and folate. They can help with digestion, protect your skin and cells from free radicals, aid in weight loss, boost you immune system, and help lower cholesterol. 

Let's not for get about the spicy, roasted sweet potato! We think that it makes this salad complete. The spiciness paired with the cool, creamy dressing is a match made in heaven! They will fill you up as well as provide your body with beneficial nutrients like vitamin C. You will definitely thank us later for this one!

This is a complete meal for our vegans as it provides a complete source of protein by combining the chickpeas, cashews and sweet potato. But if you are not a vegan you can definitely add grilled chicken or shrimp for extra protein and flavor. 

Servings: 4

Ingredients:

For the salad:

6 cups of chopped kale

1 Large sweet potato, cubed

1 tsp. chili powder

1/4 tsp. cayenne pepper

1 15 oz. can of chickpeas, rinsed, drained, and dried

2 tsp. garlic powder

3-4 Tbsp. olive oil

Sea salt

For the dressing:

1/2 cup raw cashews, soaked

1/2 cup almond milk

1-2 cloves of garlic

1 Tbsp. fresh lemon juice

1 tsp. Dijon mustard 

1 Tbsp. nutritional yeast

Sea Salt and Pepper

Instructions:

1.) Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with tin foil.

2.) Place cubed sweet potato in a bowl, drizzle with 2-3 Tbsp. of olive oil and add cumin, cayenne pepper, and chili powder. Toss until the sweet potato is completely coated. Evenly spread the sweet potato on one of the foil lined baking sheets and place in the preheated oven. Bake for 30-40 minutes, tossing half way through to make sure they are even roasted.

3.) Place dried chickpeas in a small bowl, drizzle with 1 Tbsp. of olive oil and add garlic powder. Toss until they are all even coated. Even spread the chickpeas on the second foil lined baking sheet and place in the oven. Bake for 20 - 25, tossing half way through. Keep an eye on them towards the end to make sure they don't burn.

4.) While the sweet potato and chickpeas are cooking start to make the dressing. In a blender or a NutriBullet add the soaked cashews (drained from water), lemon juice, dijon mustard, garlic, nutritional yeast, almond milk, salt and pepper. Blend until creamy. This is where you can make any alterations to the dressing if you'd like, so give it a taste and adjust accordingly. 

5.) Add 1 Tbsp. of olive oil to a skillet over medium-high heat. Add kale and give it a quick sauté. Cook it until it slightly breaks down, but does not cook down completely. Remove from heat and transfer to a serving bowl.

6.) Add the roasted sweet potato to the kale and drizzle the dressing on top. Toss salad and top with the crispy, garlic croutons. Serve and enjoy!

Harvest Salad with Acorn Squash, Pomegranate Seeds, Goat Cheese and much more!

Sharon Muse

This is such a great seasonal, hearty salad! It is pretty enough to have a place at your Thanksgiving table and it is SO delicious. The added bonus? This salad is packed full of antioxidants, immune boosting nutrients, and anti-inflamatory properties!

Pomegranate seeds and acorn squash are both loaded with fiber, minerals and vitamins. With high levels of Vitamin C, these two power foods act as immune boosters (which especially helps during cold season)! The large quantity of fiber found in each of them aides digestion and also helps regulate the level of blood sugar in the body. On top of all of that, they are filled with antioxidants which are directly connected to anti-immflamorty properties.

The spiciness of the radishes and arugula are the perfect pairing with the sweet acorn squash, pomegranate seeds, and creamy goat cheese.

This salad is the perfect side dish for your Thanksgiving dinner. You can prep and make the rice, acorn squash and dressing a day or two in advance. We also buy the pomegranate seeds so we do not have to de-seed the pomegranate ourselves since it can be a messy, time consuming process. Ten to twenty minutes prior to serving, toss all the ingredients together and voila! It will undoubtedly be a crowd pleaser with minimum effort on your part. Have any vegan friends or family attending your Thanksgiving dinner? Just skip the goat cheese and it can be served as an entree! 

Servings: 4

Ingredients:

1 1/2 cup cooked Wild Rice

3 oz. Baby Arugula

1/2 cup Goat Cheese crumbles

1 cup Pomegranate Seeds

4 medium-sized Radishes, thinly sliced

1 medium Roasted Acorn Squash (see post about How to Roast Acorn Squash)

Dressing: Creamy Balsamic Vinaigrette

Instructions:

1.) Mix together the arugula, wild rice, sliced radishes, and pomegranate seeds

2.) Sprinkle goat cheese crumbles on top

3.) Top with roasted acorn squash slices

4.) Drizzle with Creamy Balsamic Vinaigrette, serve and ENJOY!