Ingredients

The following ingredients have 4 Servings
  • 6-9 cups kale and red cabbage or greens of choice (I used kale and red spinach found at Trader Joe's)
  • 2 cups cooked brown or wild rice
  • 2 cups broccoli florets (about 1 small head of broccoli)
  • 2-3 cups cubed butternut squash (I buy precubed squash*)
  • 2 small beets (steamed or roasted (I used steamed baby beets from Trader Joe's, found in the produce department))
  • 1/2-1 cup fresh garden peas (I used fresh garden peas from the produce section at Trader Joe's. You can use frozen or canned peas.)
  • 4 tablespoons tahini
  • 1 tablespoon maple syrup
  • 1 large lemon (juiced (about 3 tablespoons lemon juice))
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2-3 tablespoons water to thin (as needed)

Instruction

  • Cook brown rice according to package directions and roast cubed squash and broccoli florets at 425 degrees F. for about 25-30 minutes.
  • Meanwhile, prepare greens and whisk together dressing ingredients.
  • Once brown rice and veggies have cooked and cooled slightly, create your salads by dividing chopped greens into 4 bowls and top with veggies, rice and dressing. Enjoy!