Roasted Vegetable Kale Salad with Avocado Dressing
Ingredients
Roasted vegetables
- 15 oz baby potatoes cut in half
- 1 medium head cauliflower, cut into bite size pieces
- 1 large broccoli crown, cut into bite size pieces
- 3 tbsp olive oil, divided
- 1 1/2 tsp salt, divided
Avocado caesar dressing and salad components
- 1 large avocado (or 2 small) (about 1 cup mashed)
- 2-3 tbsp lemon juice
- 1-2 tsp vegan Worcestershire sauce
- 6 cloves garlic, peeled
- 4 tbsp vegan mayo
- 2-4 tbsp water
- Salt and black pepper to taste
- 1 cup red cabbage, shredded
- 6-8 cups kale, (baby kale or deveined, chopped kale)
- 1 pack tempeh bacon
- 4 tbsp toasted pumpkin seeds (or toasted sunflower seeds)
- avocado slices, if desired
Preparation
Preheat the oven to 425°F.
Prepare 2 large baking sheets with parchment paper.
Place the potatoes and cauliflower on the baking sheet, drizzle with 2 tbsp of oil and a tsp of salt.
Bake for 20-25 minutes, or until the potatoes are cooked through, tossing once or twice during roasting to ensure even cooking.
On a second baking sheet, place the broccoli florets and drizzle with 1 tbsp oil.
Roast for 10-15 minutes on a rack beneath the potatoes and cauliflower, tossing once during roasting.
Remove from oven and let them come to room temperature.
While the veggies are roasting, pan fry your tempeh according to package directions.
Make the avocado Caesar dressing by blending the avocado, lemon juice, vegan Worcestershire sauce, garlic, vegan mayo, water, salt, and pepper until smooth.
In a large bowl, combine the kale, red cabbage, roasted vegetables, tempeh bacon, and pumpkin seeds.
Toss the salad with the dressing and add avocado slices if desired.