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!

Silvia Nagy-RyanComment