Harvest Salad

Harvest Salad

ingredients

  • 1 cup brussels sprouts, halved
  • 1 cup butternut squash, cubed
  • 1 cup shredded kale, carrot and cabbage mix
  • 1 cup cooked quinoa
  • ½ cup pecans
  • ½ cup dried cranberries
  • ½ cup Toby’s Lite Tofu
  • ½ cup Miyoko's vegan mozzarella
  • 2 tbsp pumpkin seeds
  • Olive oil
  • Juice from 1 lime
  • Salt + Pepper to taste

instructions

Cook quinoa according to package instructions and let cool. 

Drizzle olive oil in a large pan under medium heat, saute brussel sprouts and butternut squash until cooked (about 10 minutes). Let cool.

Add the rest of ingredients but Toby’s Tofu to a large bowl and mix well. Mix in quinoa + brussel sprouts + squash and toss. Add Toby’s + salt + pepper when serving.

Enjoy!

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