Roasted Veggie Fall Harvest Salad

Roasted Veggie Fall Harvest Salad

These flavorful cauliflower tacos with chipotle crema are a delicious, plant-based twist on a classic! Roasted cauliflower, seasoned with smoky spices, serves as the perfect filling for soft tortillas. Topped with a creamy, smoky chipotle crema, this recipe also offers a vegan option using a cashew-based crema for those looking to keep it plant-based. Packed with bold flavors and vibrant textures, these tacos make a satisfying meal that’s perfect for Taco Tuesday or any night of the week!

FOR THE MARINADE

• ¼ c coarse-grained mustard
• 2 tbsp white balsamic vinegar
• 2 tbsp maple syrup
• 1 tbsp fresh thyme leaves
• salt and pepper to taste

FOR THE SALAD

• 1 – 10 oz bag of Stahlbush Island Farms Frozen Butternut Squash
• 1 – 10 oz bag of Stahlbush Island Farms Frozen Tri-Colored Sliced Carrots
• 1 bunch lacinato kale
• 2 cups arugula
• 4 fresh, ripe figs
• ¼ c pomegranate arils
• 2 tbsp roasted salted pecans

INSTRUCTIONS

1. Preheat the oven to 450.
2. Combine the dressing/marinade ingredients and mix well.
3. Lay the frozen butternut squash and carrots on a large baking sheet and drizzle them with half of the marinade (do not thaw them beforehand). Roast at 450 for about 15 minutes until hot and just starting to brown, tossing every 5 minutes.
4. While the veggies roast, strip the stems from the kale leaves and cut the kale into thin ribbons. Give the kale a vigorous massage in a large bowl with the remaining half of the marinade.
5. Add the arugula to the kale and toss gently, then transfer the greens to a large serving bowl or platter.