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    This salad is full of the fall flavours! So colourful that you definitely know that is good for you. I love using seasonal ingredients because that ensures me that I’m actually switching up my routine rather than eating the same over and over. This approach as well saves you money and gives you the best taste in your cooking that you can probably achieve. That happens because of fruits and veggies don’t have to travel far to get to you meaning that you are getting the freshest produce and only the best will pass the control on its way to you because farmers will have so much of it!

   So I got pretty amazing beets and butternut squash on the farmers market another day so I knew that kale is in season and when it will be crispy it will make a perfect match to sweet and soft butternut squash and chewy beetroot and to top it all of I made coconut bacon that is the bomb. You will probably end up eating it straight from the jar as a snack if there is any left after your meal. And honestly, I was really into salty sweet and tangy flavour that it has so it was all gone in a blink of an eye!

   I added tofu for extra protein and roast hazelnuts for a good crunch! Really hope that you will like it as much as I did!

 

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Fall salad with coconut bacon

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Dish
Servings 2 people

Ingredients
  

  • 200 grams butternut squash
  • 1 medium beetroot
  • 300 grams kale
  • 1/2 tsp of ginger
  • 1/2 tsp of cinnamon
  • 1/4 tsp of cayenne
  • 1 tbsp of nutritional yeast
  • 50 grams hazelnuts
  • 50 grams coconut chips
  • 2 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp smoked paprika
  • 100 grams tofu
  • olive oil

For the dressing

  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • freshly cracked black pepper

Instructions
 

  • Cut butternut squash and beetroot and toss them with olive oil, ginger, cinnamon and cayenne. add a sprinkle of salt and place in preheated to 200 degrees oven for 25 minutes.
  • Meanwhile, rip the kale into the smaller pieces and massage it lightly with tbsp of oil and sprinkle with nutritional yeast, arrange on the separate tray in the single layer. bake for 8-10 minutes(I usually just add it to the rest of the veggies towards the end of cooking time)
  • On the dry pan roast the hazelnuts for five minutes toasting them occasionally. Move to the separate plate and add coconut chips, cubed tofu with tamari, maple syrup, apple cider vinegar and paprika to the pan. Make sure that everything is evenly coated and toss them for a couple of minutes till they become crunchy.
  • Combine all the ingredients for the dressing in a small jar and shake well so it all comes together.
  • Remove veggies from the oven, sprinkle with crushed nuts and coconut bacon, drizzle with prepared dressing and serve straight away.

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