INGREDIENTS:
Salad -
🥗 Mixed greens (I love rocket and baby spinach!)
🥗 Roast pumpkin
🥗 Half jar @thevegandairy Persian Feta
🥗 Blueberries
🥗 Croutons (make your own by breaking up old bread, drizzling with oil, and baking in the oven until crispy!)
Dressing –
🧂 1/2 jar @thevegandairy Persian Feta
🧂 Marinating oil from Persian Feta jar
🧂 1/2 clove garlic chopped (optional)
🧂 3 Tbl apple cider vinegar
🧂 1 Tbl Dijon mustard
🧂 1 tsp maple syrup
🧂 2 Tbl nutritional yeast
🧂 1/2 Tbl fresh dill
🧂 1/2 Tbl flat leaf parsley, chopped
🧂 1/2 Tbl fresh chives, chopped
🧂 1/2 tsp salt
METHOD:
Make the dressing first. Open your Persian Feta jar, remove half the jar worth of cheese and set aside to serve on your salad at the end. Tip the remaining cheese WITH the oil from the jar, as well as all dressing ingredients, into a high speed blender and blend until smooth – about 3 minutes. Taste to ensure your seasonings are as you’d like
.
Add salad ingredients to your bowl, mix through desired amount of dressing, and top with chunks of Persian Feta previously set aside to serve!
