Sunflower Sprouts, Butternut Squash, Pickled Purple Onions

Vegan Cooking Vegan Recipes
1

1 ½ cup sunflower sprouts, washed and dried
½ cup butternut squash chopped into 1-inch pieces
2 tbsp olive oil, separated
¼ cup thinly sliced purple onions
½ cup and 1 tsp rice vinegar
1 tbsp chopped smoked almonds
¼ cup gorgonzola, crumbled
1 tsp honey
Sea salt and freshly cracked pepper to taste

Method

  1. Add sunflower sprouts to a large bowl and set aside.

  2. Add butternut squash to a large skillet over medium heat. Sauté with 1 tbsp olive oil. Season with salt and pepper. Cook for about 10 minutes or until cooked through and caramelized. Let cool completely.

  3. At the same time, add onions to a small bowl with ½ cup rice vinegar. Let set for 15 minutes.

  4. Add squash, onions, almonds, gorgonzola, 1 tbsp olive oil, 1 tsp rice vinegar, honey, salt, and pepper to sprouts. Combine with your hands and serve immediately.

2

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

3

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.