Meal Prep Salad
Servings: 6
Ingredients
Dressing
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 pinch kosher salt
- 1 pinch fresh ground pepper
- 1 pinch garlic powder
- 2 tsp dried parsley
Salad
- 3 cups kale chopped
- 1 pint cherry tomatoes halved
- 1/2 red onion diced
- 2 cups orzo cooked
- 1 head cauliflower roasted with olive oil + turmeric
- 1 can chickpeas drained and rinsed
- 1/3 cup vegan feta
- 3 tbsp pumpkin seeds
Instructions
- Preheat the oven to 400℉. Prep a baking sheet with parchment paper.
- Chop and lay cauliflower on baking sheet. Season cauliflower with olive oil and turmeric, salt, and pepper (about 1 tsp). Toss well.
- Bake for 25-30 minutes until fork tender and golden.
- Mix all of the dressing ingredients in the bottom of the bowl.
- Cook the orzo according to the package.
- Chop the rest of the veggies (kale, tomatoes, and onion).
- Add the veggies, orzo, chickpeas, pumpkin seeds, feta, and cauliflower to the bowl with the dressing in it.
- Mix and enjoy!
- Serving size: 2 cups
Notes
- By making the dressing first in the bottom of the bowl, you are saving the need to wash another dish!
- Allow the cauliflower and orzo time to cool before adding into the salad.
- If you do not prefer the stems of the kale, wash and peel apart the leafy part from the stem of the kale before chopping.