Fry-Day Salad
Serves 420 mins prep30 mins cook
A fall-inspired salad featuring arugula, red cabbage, pan roasted Brussels sprouts, sautéed mushrooms, avocado, kabocha stars, herb roasted beet, and rutabaga fries. Topped with pomegranate seeds, chicken sausage, kraut, and two tahini dressings with lemon and turmeric, and balsamic.
0 servings
What you need
Instructions
1: Prepare all the vegetables: wash and chop arugula, red cabbage, and Brussels sprouts. 2: Pan roast the Brussels sprouts until tender. 3: Sauté the mushrooms until golden. 4: Cut the avocado and kabocha into desired shapes. 5: Roast the beet and rutabaga fries until crispy. 6: Combine all vegetables in a large salad bowl. 7: Top with pomegranate seeds, chicken sausage, kraut, and tahini dressings. 8: Serve with freeze dried sweet potatoes on the side.View original recipe