Cooked - Dill Pickle Salad Dressing (meal Prep)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dill Pickle Salad Dressing (meal Prep)

3.0

17.5 oz beetroot (peeled and chopped into small cubes)

10.5 oz pumpkin (peeled and chopped into small cubes)

1 tbsp olive oil

2.25 cups cooked lentils

1 cup cooked quinoa

3 cups rocket

3 tbsp raw cashews

1 tbsp maple syrup

¼ tsp chili powder

1 cup dairy-free yogurt (soy yogurt used)

⅓ cup pickles

1 tbsp pickle juice

½ cup fresh dill

1 clove garlic (peeled)

¼ tsp sea salt flakes

3 tbsp hemp seeds

1 tbsp wholegrain mustard

Preheat the oven to 200C (400F).
Prepare the vegetables: On a large baking tray lined with baking paper, add the beetroot, pumpkin, and olive oil. Toss to coat the vegetables evenly, then bake on the middle rack of the oven for 30 minutes. Allow the vegetables to cool before adding them to meal prep containers to prevent the greens from wilting.
Prepare the candied cashews: In a small oven-safe ramekin lined with baking paper, add the cashews, maple syrup, and chili powder. Bake on the lower rack of the oven for 10 minutes. Allow to cool, then roughly chop the cashews.
Prepare the dressing: In a blender, combine the yogurt, pickles, pickle juice, dill, garlic, sea salt flakes, hemp seeds, and mustard. Blend until perfectly smooth.
Divide the dressing between three bowls, followed by the lentils, quinoa, baked vegetables, rocket, and candied cashews. Enjoy!

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad Dressing

Cuisine🇺🇸American

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 63 weeks ago

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