Roasted Kale and Butternut Squash Salad with Lite Goddess Dressing
I made an incredible roasted kale salad this week!! If you’ve never tried roasting kale before, you need to seriously considering making it- like NOW. I had leftover roasted brussel sprouts, roasted butternut squash, and roasted baby bell peppers. So after making my kale, I threw everything together and whipped up my favorite kale salad dressing: Susan’s Lite Goddess Dressing. I don’t follow it exactly, so I’ll post my version here:
Lite Goddess Dressing
Inspired by fatfreevegan.com
Ingredients:
6 ounces Lite Silken Tofu
3 tablespoons water
1 1/2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil
1 tablespoon tahini
Directions:
1. Place all ingredients in a blender or food processor (I used my Ninja and have also used The Magic Bullet for this) and process until smooth.
This dressing is creamy and delicious and only about 10 calories a tablespoon!
I enjoyed my SUPERFOOD salad with my cheesecake flavor tofu protein bar (I used sugar-free cheesecake pudding mix instead of the banana flavor in the original recipe)!! This was a great way for me to use up the rest of the silken tofu that I had left over from the dressing I made.
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- 1 garlic clove thinly sliced
- 1/2 cup roasted butternut squash (or sweet potato pumpkin, etc.)
- 1 cup roasted veggies I used brussel sprouts and bell peppers- use whatever you have!
- 1/4 cup ffeta cheese
- 1/3 avocado diced
- 1 tablespoon toasted pumpkin seeds use any nuts or seeds you have on hand
- 2 tablespoons diced apple use as much as you like or leave it out
- 3 tablespoons Lite Goddess Dressing
Ingredients
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