Hearty Delicious Veggie Salad

Copycat Version of Startbuck’s Hearty Veggie and Brown Rice Salad:

1/4 cup of grape tomatoes

1/4 cup of beets

1/4 cup of butternut squash

1/4 cup of broccoli florets

1/4 cup of green sweet peas

1/2 cup of kale

1/4 cup of red cabbage

1/2 cup of brown rice

Roast the tomatoes, beets and butternut squash. Steam the broccoli and I like to lightly steam the red cabbage so it is still a little crunchy but not a lot. If fresh green sweet peas are not available use frozen, just steam. I add fresh kale. Of course you cook your brown rice. Mix red cabbage, kale, broccoli together with a little lemon or apple cider vinegar, garlic salt, and olive oil. Take a bowl put brown rice on bottom, add kale, red cabbage and broccoli, then add tomoateos, beets and butternut squash, and sweet green peas. Garnish with a lemon tahini dressing and enjoy.

NOTES: So when I make this salad I cook a lot and use this for meal prepping purposes, however, the measurements above are for your individual serving. Also for faster prep time you can get beets from Costco in the cooler section they are called “just Beets and they are already roasted. I have yet to find an already prepared butternut squash so I am forced to roast. When roasting your veggies, make sure to sprinkle with olive oil and pink himalayan salt.

Lemon Tahini Salad Dressing

1⁄4 cup tahini

1⁄4 cup water

2 1⁄2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon honey

1 garlic clove (minced)

1⁄2 teaspoon kosher salt

1⁄8 teaspoon cayenne