Fall Harvest Salad

Yield: 8 servings Prep Time: 45 minutes

Ingredients:

½ small pumpkin

¼ cup water

½ teaspoon salt

6 cups kale, chop

Dressing:

1 Tablespoon nutritional yeast

2 Tablespoons lemon juice

2 Tablespoons maple syrup

2 Tablespoons tahini

2 teaspoons Bragg’s® Liquid Aminos

½ teaspoon ginger

½ teaspoon onion powder

½ cup pomegranate kernels

½ cup pecan pieces

1 apple, cored and diced

Directions:

Peel pumpkin and cut in half, Remove seeds.

Cut into small bite-size cubes.

Place pumpkin, salt and water in a skillet.

Water sauté for 5 minutes.

Cover and reduce heat to low.

Simmer for 5 minutes.

Remove from heat.

Remove stems from kale and chop kale into bite size pieces.

Add salt to kale and massage for about 3-5 minutes or until reduced in size and softer.

Combine the seven dressing ingredients together in a separate dish.

Pour over kale.

Add pumpkin to kale and gently toss.

Sprinkle pomegranate kernels, pecans, and diced apple on top of salad and serve.

Nutritional Facts per 1-cup: Calories 138 Fat 6 g Sodium 180 mg Carbohydrates 18 g Fiber 3 g Protein 3 g Calcium 60 mg Iron 1 mg Potassium 280 mg Phosphorus 70 mg

Grocery List: _____ small pumpkin, organic _____ kale _____ Himalayan salt _____ nutritional yeast _____ 100% pure maple syrup _____ fresh lemon _____ tahini (sesame seed butter) _____ Bragg® Liquid Aminos _____ ginger _____ onion powder _____ pomegranate kernels _____ pecans _____ fresh apple, organic

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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