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Hearty Warming Autumn Salad

I love having salads all year around, but during the colder months I usually add cooked seasonal vegetables and even steam or sauté my greens. The thermal processing of kale and spinach not only reduces the amounts of antinutrients such as oxalates, known for inhibiting the absorption of minerals like magnesium and zinc, but also makes them easier to digest. Warm food is something we all crave when it's cold outside. So, if you are an intuitive eater and a salad lover, definitely give this recipe a try! It is a multicomponent meal, combining greens, brown rice, falafel balls, caramelized apples and onions, sauerkraut and pumpkin, topped with seeds, nutritional yeast and a miso-tahini-mustard dressing. It is hearty, nutritious and packed with flavors. Get a pen and let's get started!



HEARTY WARMING AUTUMN SALAD

VEGAN, GLUTEN-FREE

YIELD: approximately 3 portions You may end up having leftovers. The dressing is for approximately two salads.


INGREDIENTS:


For the falafel (15-16 balls)

  • 1 can of chickpeas (drained and rinsed)

  • 1/2 cup of fresh coriander

  • 1/8 cup of fresh chives

  • 4 tsp of nutritional yeast

  • 1 tbsp of coconut oil

  • 1/2 tsp of salt, ground turmeric, parsley and cumin

  • 1/8 tsp of black pepper and cayenne

  • 2 tsp of chickpea flour plus some extra for the molding of the falafel balls


For the dressing

  • 2 tbsp of tahini

  • 1 tbsp of Dijon mustard

  • 1 tsp of miso paste

  • Salt, black pepper, nutritional yeast and ground garlic to taste

  • 1/4 cup plus 1 tbsp of water (adjust the desired thickness of your dressing)


For the caramelized apples and onions

  • 1 apple

  • 1 onion

  • Pinch of cinnamon

  • Touch of maple syrup


Other components

  • 5-6 leaves of kale

  • 80g of spinach

  • Sauerkraut

  • 1 small roasted pumpkin

  • 1 cup of cooked brown rice


For the toppings

  • Pumpkin seeds

  • Sesame seeds

  • Nutritional yeast

  • Dry seaweed



DIRECTIONS:


For the falafel balls

  1. In a food processor blend all of the ingredients.

  2. Shape balls and if needed use some chickpea flour to mold them easier.

  3. Bake at 200°C for 15-20 minutes or until they get a nice brown color.


For the dressing

  1. Whisk all of the ingredients until a smooth consistency.


For the caramelized apples and onions

  1. Cut the apple and onion in thin strips (julienne technique).

  2. Add them to a pot at medium heat.

  3. Add a touch of maple syrup and a pinch of cinnamon.

  4. Stir until the maple syrup evaporates and the mixture acquires a nice golden color.


For the greens

  1. Steam the kale and spinach or add them separately to a pan without any oil and let them soften up for a couple of minutes.


For the pumpkin

  1. Cut the pumpkin into 2 halves.

  2. Place them in a tray covered with parchment paper with the inner part facing the tray.

  3. Cook at 200°C for around 30 minutes or until the pumpkin is soft.

  4. Remove the seeds and scoop out the pumpkin.


Assemble the salad

  1. Add to a plate or bowl a bit of all of the components.

  2. Pour over some of the dressing.

  3. Sprinkle with the seeds, nutritional yeast and dry seaweed.

  4. Voilà! Enjoy!



Hope you enjoyed this recipe!

Sending you love,

Antoniya





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