Yes, this would be a recipe of a salad.
But, it is like the best salad. I always used to think recipes for salads were almost silly. Like really, it’s just lettuce, veggies, and if you’re into that kind of stuff, fruit even (apparently, I am now). Yet, these are almost like ideas. I know I am constantly asked, “What do you put in your salads?” Since, once people know you are vegan/vegetarian/”healthy-eater”, you must be eating salads everyday.
Alas, I beg to differ. I actually haven’t made my salad in what seems like a month or more. When it’s cold, the last thing I want is a crunchy, raw, cold salad. Buuuut, recently the temperature has been pretty warm. So in 60 degree weather, I deemed it necessary to roast some veggies, and have a salad. I almost confused myself.
I’ve done a Fall inspired salad before, this one just happens to have other Fall beauties. Kale, roasted beets, persimmons, and avocado, with some other yummies, are pretty much a match mad in heaven. And the colors, are just insane. I love me a rainbow, but the deep shades that everyone loves about the fall are even part of our food source of the season. Besides the roasting part, this salad is a quick fix for lunch or dinner. AKA my lunch and dinner.
- Kale (I prefer purple/loose kale over curly)
- 3 small roasted beets, quartered
- 1/2 persimmon, cubed
- 1/2 California avocado
- ~1 cup prepared quinoa (your own preference
- 2 heaping tbs hummus
- dressing of choice (I used Braggs ginger dressing)
Tear kale in bite sized pieces to fill a decent plate/bowl. Add rest of the ingredients. Enjoy 🙂
PS. I didn’t know I was actually going to do a post of this… so I didn’t take a lot of pictures. Whamp whamp.