Vegan Red Salad

To be honest, I normally do not want much colors around me. Nothing too flashy. Except when it’s about food. The food I eat can not be colorful enough. And that is why I love this salad so much! Everything screams “look at me! Give me your attention”. Am I crazy? Maybe a little bit. But it is easily one of the best salads I have ever made. And I hope you will try it aswell and maybe leave a feedback in the comment section below.

You’ll need (per person):

– 1/2 a head of lettuce
– 1/4 of a small pumpkin
– 1 beetroot
– 1 peach
– 1/8 of a small watermelon
– spices: sweet paprika powder, cinnamon, pepper, curry powder
– fresh rosemary
– sunflower seeds
– soysauce and any liquid sweetener
– little bit of oil (totally optional, leave it out if you eat oil-free)

For the Dressing:

– 1/2 cup cranberry sauce
– 1/4 cup white balsamic vinegar
– 1tbsp Tahini
– A dash of vegan milk to make it more creamy
– Maybe a bit of sweetener depending on whether your cranberry sauce has added sugars
– A little piece of the above mentioned beetroot to get a great color

Instructions:

1) Preheat your oven to 220°. Wash the pumpkin and slice it into small, bite sized pieces. Put them on a baking sheet and sprinkle with a little bit of paprika powder and pepper. Bake for 20-30 minutes.

2) If you have a spiralizer, then spiralize your beetroot. Otherwise simply cut it into small cubes (I am currently borrowing my moms’ spiralizer so I took advantage of that). By the way, do not peel your beets when they are organic. Simply wash them off thoroughly, that should be enough. Mix together about a tablespoon of soysauce with your preferred sweetener (I use apple syrup) and the spices: curry powder, paprika powder and pepper. Cut up some rosemary and add to the mixture. If you want, you can add some oil, but that is optional. Massage your beetroot chunks/noodles with the sauce and let it sit for 5 minutes. Heat up a pan over high heat and bake everything for 3-8 minutes depending on how soft you want the beetroot to be. I prefer it rather crunchy, so I sticked with 3 minutes. Set aside.

3) Wash your lettuce and pat it dry. Cut up the peach and watermelon.

4) Make your dressing: Simply assemble everything in a blender and mix it well. Add milk and sweetener to adjust to your taste. Don’t make the dressing too sweet though! The rest of the ingredients do need some acidity to level out.

5) Assemble everything on a pretty plate. First your lettuce, on top the beetroot and then spread out your watermelon, peach and pumpkin pieces. Top everything off with some sunflower seeds and some fresh rosemary. Pour the dressing over everything and there you have it! A delicious, filling, luscious red salad. That you can easily serve guests as well.

I hope you will try this recipe, give me a heads up when you did, I would love to know your opinion!

xx

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