• Kristen

Roasted Vegetable Salad with Kielbasa and Creamy Cashew Basil Dressing

Updated: Jan 23, 2021

This summer salad is PACKED with fresh vegetables from the garden, flavors, and textures! It's not only NUTRITIOUS but also DELICIOUS. The benefits are endless, from reducing inflammation, to helping with detoxification, providing energy, and clarity- this salad is the PERFECT summer treat!

 

Ingredients:

  • Lettuce Mix (We used green leaf and Kale)

  • Roasted Veggies (We used yellow squash, carrots, green beans, and zucchini) but the variety is endless!

  • 100% grass-fed Kielbasa

  • 1/2 cup raw cashews

  • Large handful (or two!) of fresh basil

  • 1-2 Tbs Minced Garlic

  • 2 Tbs Balsamic Vinegar

  • 1-2 tsp Sea Salt

  • 1-2 tsp Pepper

  • 1 tsp Turmeric

  • 1 tsp Onion Powder



Instructions:

  • First, you'll want to roast your veggies! We roasted root vegetables and kielbasa for dinner the night before and used the cold leftovers for the salad the next day- but you can make the same day! Preheat oven to 400 degrees, line a baking sheet with parchment paper, and place veggies of choice and kielbasa in a single layer. You will want the veggies to be about 1" in size. Spray with Avocado oil, and sprinkle with sea salt, pepper, garlic powder and onion powder. Cook for 20-25 minutes until veggies are soft and the kielbasa is sizzling.

  • Secondly, you'll want to make the dressing! Throw half a cup of raw cashews in a high speed blender or food processor. Add boiling water until cashews are covered, and let soak for 5 minutes. Add basil, balsamic vinegar, minced garlic, sea salt, pepper, turmeric and onion powder. Blend on high until creamy. (You may want to add water to thin out or get to your preferred consistency.

  • The last thing to do is assemble! Get a large bowl and start with your greens, then roasted veggies, kielbasa, and lastly the dressing! For an added crunch, throw some more cashews on top!

 

Enjoy!

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