Roasted Beet Feta Salad
Ingredients
The salad
-
6
cups
chopped kale
-
1
cup
chopped walnuts
-
½
cup
vegan tofu feta cheese
-
2
cups
roasted chopped beets
-
1
cup
diced avocado
Maple Mustard Vinaigrette
-
½
cup
olive oil
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
maple syrup
-
2½
teaspoons
dijon mustard
-
to taste
salt
-
to taste
pepper
Instructions
- Roast the beets by wrapping them in foil and placing them in a preheated oven at 425°F for about 45 minutes.
- In a large mixing bowl, combine the kale, walnuts, vegan feta cheese, and cooled roasted beets.
- Toss the salad ingredients together and serve with the vinaigrette on the side to prevent sogginess.
- To make the vinaigrette, combine all ingredients in a jar and shake well.
Nutrition Facts (estimated)
Servings
6 servings
Calories
424
Total fat
37g
Total carbohydrates
21g
Total protein
8g
Sodium
230mg
Cholesterol
0mg
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