Fall Cobb Salad

 

Fall Cobb Salad

Ingredients

Salad:
8 cups baby kale or spinach
3/4 cup thinly sliced celery cone #5
1/2 cup chopped pecans
1/2 cup dried cranberries
1 apple, diced cone #3
1/2 cup vegan cheese
1 15 oz can kidney beans, drained and rinsed
Optional: pomegranate arils, figs (dried or fresh)
Coconut "Bacon":
1 cup unsweetened coconut flakes
1 tbsp low sodium soy sauce
2 tsp maple syrup
1/2 tbsp olive oil
1/2 tbsp liquid smoke
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
Roasted Sweet Potatoes:
3 cups diced sweet potato cone #3
1 small shallot, finely diced
1 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp cinnamon
Dressing:
5 oz plain nondairy yogurt or veganaise
1/2 tbsp Dijon mustard
1 tsp maple syrup
1/2 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp fresh thyme, finely chopped
1/4 tsp cinnamon
1/8 tsp onion powder
1/8 tsp garlic powder
Black pepper to taste

Ingredients: Preheat the electric skillet to 325 ̊F.

In a small bowl, whisk together soy sauce, maple, olive oil,
liquid smoke, paprika, onion powder, garlic powder, pepper,
and salt. Pour over coconut flakes and stir well to coat.
Spread coconut in an even layer in skillet & bake for 12-14
minutes, stirring twice. Remove from Skillet and let cool
completely.
Increase heat in EOS to 375 ̊F.
In a mixing bowl, toss together diced sweet potato, shallots,
olive oil, thyme, salt, and cinnamon until well coated.
Transfer to the electric skillet and roast - cook for 15- 20
minutes, until fork tender and slightly crispy. Remove from
oven and set aside.
Add all dressing ingredients to a small bowl and whisk until
smooth. Add all the salad.