Working from home is no excuse for a sad desk salad. This mashup of two good-for-you recipes from James Beard Award-winning chef, Amy Chaplin, is a favorite of our Head of Brand Marketing, Carson. This creamy dressing with notes of fennel and lime can be prepared and stored ahead of time. And, the spicy roasted vegetables keep perfectly as leftovers for days after.
Work Time: 10 Minutes
Hang Time: 20 Minutes
- 1 medium fennel bulb, diced
- 5 tablespoons of EVOO
- 3 tablespoons of freshly squeezed lime juice
- 1/4 cup of raw cashews, 1/4 cup of pine nuts, or 2 tbsp cashew butter
- 1 scalllion, white and light green parts only, coarsely chopped
- 1 1/2 in. slice of a large garlic clove
- 3/4 teaspoon of fine sea salt, a pinch more to taste
- 1 tsp of nutritional yeast (optional)
- 1/2 tsp of tamari (optional)
- About 1 cup of arugula per serving
Spicy-Miso Roasted Vegetables Ingredients
- 1 medium eggplant, cut into 1 x 3-inch wedges
- 1 lb. cherry tomatoes, cut in half
- 1 medium yellow onion, cut into ¼-inch slices
- 3 tablespoons melted extra-virgin coconut oil or olive oil
- 2 tablespoons unpasteurized sweet white miso
- 2 tablespoons mirin (or substitute 1 teaspoon honey)
- 1 tablespoon freshly squeezed lemon juice
- 1 large garlic clove, grated or pressed
- 1 teaspoon ground coriander
- 1 teaspoon red chili pepper flakes
- ½ teaspoon ground turmeric
- ½ teaspoon fine sea salt, plus more to taste
- 1 can of cooked chickpeas, well drained
- Chopped fresh flat-leaf parsley or cilantro leaves for garnish
Preparing Your Salad
Combine fennel, olive oil, lemon juice, cashews, scallion, garlic, salt, and optional tamari and nutritional yeast in a high-powered blender. Blend until creamy and smooth.
Add to your arugula or store in a glass jar in the fridge for up to three days.
Preparing Your Vegetables
Preheat the oven to 400°F.
Place your vegetables (excluding chickpeas) on your non-stick Baking Sheet. Combine and stir your oil, miso, mirin, lemon juice, garlic, coriander, red chili pepper flakes, turmeric, and salt in a small Mixing Bowl. Pour over the vegetables and toss until evenly coated. Spread the vegetables out on the baking sheet, so they don’t overlap.
Roast for another 15 to 20 minutes, until the vegetables are soft and browned in spots. Add the chickpeas and sprinkle with a little more salt, and return to the oven for 5 more minutes. Serve alongside or ontop of your arugula salad. Any leftover veggies can be stored in a container in the fridge for up to 3 days.