#vegansaladdelight

Enjoy a delicious vegan salad with the earthy tastes of kale, the sour tastes of artichoke hearts, and the rich tastes of sundried tomatoes. Crunchy vegan croutons make the salad even better.

Ingredients: 4 cups kale, chopped. 1 cup artichoke hearts, quartered. 1/2 cup sundried tomatoes, sliced. 1 cup vegan croutons.

Instructions: Wash and chop the kale into bite-sized pieces. In a large salad bowl, combine the kale, artichoke hearts, and sundried tomatoes. Toss the salad ingredients together until well mixed. Sprinkle the vegan croutons on top of the salad. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful vegan salad featuring the earthy flavors of pumpkin, leeks, spinach, and pine nuts, perfectly complemented by a tangy agave nectar dressing.

Ingredients: 1 small pumpkin, peeled and diced. 2 leeks, sliced. 4 cups fresh spinach leaves. 1/4 cup pine nuts. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon agave nectar. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Toss diced pumpkin with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast pumpkin for 20-25 minutes or until tender and slightly caramelized. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced leeks and saut until softened, about 5-7 minutes. In a small bowl, whisk together apple cider vinegar, remaining olive oil, agave nectar, salt, and pepper to make the dressing. In a large salad bowl, combine roasted pumpkin, sauted leeks, fresh spinach leaves, and pine nuts. Drizzle dressing over the salad and toss gently to coat everything evenly. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes