GLUTEN FREE, SOY FREE, OIL FREE, REFINED SUGAR FREE, MEDICAL MEDIUM FRIENDLY
Ingredients:
Salad:
1 bunch kale, roughly chopped ⠀
1 cup cherry tomatoes, cut in half ⠀
1/2 head broccoli, florets ⠀
1 cup of pumpkin, cubed
1/2 spring onions, chopped
1/2 red onion, finely sliced
6 asparagus stalks, chopped
1/2 alfalfa sprouts
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Dressing:
3 cherry tomatoes ⠀
1/2 fresh chilli ⠀
1 garlic clove, minced ⠀
1/2 cup fresh dill ⠀
3 medjool dates⠀
1/4 tsp salt ⠀
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Instructions:⠀
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Preheat the oven to 400/200C. Line a baking sheet with parchment paper.⠀⠀
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Place the cubed pumpkin for about 35-45 minutes in the oven or until golden.⠀
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Rinse all vegetables and cut into shapes as listed in ingredients section. ⠀
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Now place the kale and the broccoli on a second baking sheet for about 10-15 min in the oven. You might need to remove the kale first, because it can get crispy very quick.⠀
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Place all vegetables for the salad in a big bowl and set aside.⠀
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Now, to make the dressing, add all ingredients to a blender and blend until smooth.⠀
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Add the dressing to the bowl and toss it well. Transfer the salad into salad bowls.⠀
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Sprinkle some love on top, take a deep breath and enjoy ✨🌻