Harvest Salad
ingredients
1 cup brussels sprouts, halved
1 cup butternut squash, cubed
1 cup shredded kale, carrot and cabbage mix
1 cup cooked quinoa
½ cup pecans
½ cup dried cranberries
½ cup Toby’s Lite Tofu
½ cup Miyoko's vegan mozzarella
2 tbsp pumpkin seeds
Olive oil
Juice from 1 lime
Salt + Pepper to taste
instructions
Cook quinoa according to package instructions and let cool. Drizzle olive oil in a large pan under medium heat, saute brussel sprouts and butternut squash until cooked (about 10 minutes). Let cool.
Add the rest of ingredients but Toby’s Tofu to a large bowl and mix well. Mix in quinoa + brussel sprouts + squash and toss. Add Toby’s + salt + pepper when serving.
Enjoy!