harvest salad with apple cider dressing🍎 • chop a head of purple kale and massage it (don’t skip this part) in olive oil and pinch of salt • chop a large sweet potato into cubes and toss in olive oil and pinch of salt, bake on 425 for 20 minutes • whisk together the dressing: 2 tbsp tahini, 1 tbsp white miso paste, 2 tbsp apple cider, juice of half a lemon, 1 tbsp of maple syrup, pinch of salt • cut an 8 oz package of tempeh into triangles, use some of the dressing to coat the tempeh and pan fry in olive oil until crispy • assemble the salad by layering kale, tempeh, roasted sweet potatoes, 1 sliced apple, 3 chopped dates, 2 tbsp of goat cheese, 2 tbsp of crushed almonds, and the dressing!
