Peanut Crunch Salad

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If you were a follower of my previous blog, Eating with a Purpose, you’ll remember this salad. It was such a hit that I knew I needed to share the recipe again. I modeled this flavorful vegan salad after one of my favorites from local Seattle restaurant, Sprout. This plant protein and fiber packed salad is sure to satiate you and what I would describe as a “meal salad.” Because it’s prepared with hearty greens it will hold up longer than your average salad.

Ingredients

  • 6 cups roughly chopped kale

  • 1 cup shredded carrots

  • 2 cups thinly sliced red cabbage

  • 2 cups of broccoli florets

  • 1 cup shelled and cooked edamame

  • 1 x 20 oz can of pineapple chunks, drained

  • 3/4 cup quinoa

  • 14 oz extra firm tofu, drained and cut into 1/2” chunks

  • 1/2 cup toasted peanuts

  • 1 Tbsp. olive oil, divided

Peanut Sauce

  • 1 clove garlic, minced

  • 2 Tbsp. brown sugar

  • 1 1/2 Tbsp. soy sauce

  • 1/4 cup peanut butter

  • 4 Tbsp. fresh lime juice

  • 1 Tbsp. rice vinegar

  • 1 tsp. sriracha

  • 6 Tbsp. olive oil

Method

1) Preheat oven to 425 F.

2) In a small saucepan, bring quinoa and 1 1/2 cups of water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Once cooked, remove from heat and allow to rest for 10 minutes, keeping lid on.

3) Toss broccoli in olive oil and season with salt and pepper. Place on a parchment lined cookie sheet. Roast in the oven for 15-20 minutes or until starting to brown and crisp.

4) Combine all salad ingredients in a large bowl. Once cooled, add broccoli and cooked quinoa.

5) In a small food processor or blender (such as a bullet), combine all dressing ingredients and pulse until smooth. Add to salad and toss to combine.

RecipesLauren Leedysalad, recipeComment