Name: Roasted Broccoli & Apple Salad with Lemon-Tahini Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4 to 6
Ingredients: 2 tablespoons tamari (or soy sauce or liquid aminos); Up to 1 batch Tempeh Bacon crumbles, marinated for at least 1 hour, optional; 2 tablespoons tahini; ½ cup (75 g) roughly chopped almonds (preferably roasted, but raw will also work); ½ medium red onion, very thinly sliced; 3 celery ribs, sliced; ⅔ cup (95 g) dried cherries; 2 tablespoons apple cider vinegar; 1½ to 2 apples, cored and diced (choose a tart but sweet variety, like Pink Lady or Honeycrisp); 2 medium bundles broccoli (roughly 2 pounds or 1,000 g); A couple dashes of garlic powder; 2 teaspoons Dijon mustard; 1½ tablespoons maple syrup; 2 tablespoons nutritional yeast; 3½ tablespoons lemon juice; 2 to 3 cups (60 to 90 g) baby spinach; 1 tablespoon maple syrup

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
40 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

The best salads include a large variety of textures and a balance of savory and sweet flavors. I like to combine cooked ingredients with raw and add fresh fruit for sweetness, dried fruit for something tart and chewy, and nuts or seeds for some extra crunch. Cheesy tamari-and-maple-roasted broccoli pairs with chunks of apple for the perfect balance of savory and sweet; raw celery, dried cherries, and almonds add a circus of textures; and a light, creamy, tangy dressing ties it all together.