Fall Harvest Salad

Fall Harvest Salad
Prep time
Total time
Serves: 2-4
  • 1 head of lettuce
  • ½ pint cherry tomatoes
  • 2 cups cooked beans
  • 4 Tbsp. tahini
  • 1 Tbsp. miso
  • 1 Tbsp. water
  • 1 eggplant
  • 2 yellow squash
  • 3 carrots
  • 2 Tbsp. olive oil
  • a few dashes of salt and pepper
  1. Preheat oven to broil.
  2. Chop eggplant, yellow squash, carrots. Place vegetables in a large bowl. Add oil, salt and pepper. Stir well.
  3. Lay vegetables flat on a baking sheet. Broil for 10 minutes.
  4. While vegetables cook, chop lettuce and tomatoes. Place in a large bowl. Add black eyed peas to bowl as well.
  5. Next in a food processor, mix together tahini, miso and water. Set aside.
  6. Once vegetables are done cooking add those to the large bowl. Mix salad well and then scoop in tahini sauce. Mix well (you may need to use your hands :)


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