Rainbow Salad Bowl with Vegan Ranch Dressing

• 1 cup baby arugula leaves

• 1 head butter lettuce or salad mix of your choice.

• 1/2 large yellow pepper

• 1/2 large red pepper

• 1 cup purple cabbage, shredded

• 1/4 cup daikon or common radish, shredded or finely chopped

• 1 small carrot, shredded 

• 1/4 cup celery, finely chopped

• 1/2 avocado, cut in small chunks

• Optional:1 small delicata squash, cut in half, take out seeds, cut in small chunks. Toss in a bowl with olive oil, salt, lemon pepper, paprika and cumin powder. Bake at 400 for 1/2 hour, check if soft. Add another 15 min. if needed.

Vegan Ranch Dressing:

• 1 tablespoon unsweetened plant-based milk of choice

• 1/4 teaspoon apple cider vinegar

• ½ cup (112g) vegan mayo**

• ¼ teaspoon sea salt

• Freshly cracked black pepper

• 2 tablespoons finely minced chives (or scallions)

• 2 teaspoons of chopped fresh dill (1 tablespoon if you love dill)

• 1 tablespoon freshly squeezed lemon juice, more as needed

• 1 large or 2 small garlic cloves, crushed with a press or grated

• ½ teaspoon Dijon mustard

• ½ teaspoon onion powder

• ½ tablespoon nutritional yeast

Instructions:

• Dressing Instructions:

  • Combine the milk and vinegar in a medium bowl, and set aside for a few minutes so it can curdle a bit (like buttermilk).

  • To the bowl, add the mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, several cracks of pepper, scallions, and dill. Whisk the dressing until well combined and relatively smooth.

  • Taste for seasonings, adding more salt or pepper as desired, or more lemon juice or apple cider vinegar for acidity. I sometimes add an extra teaspoon of lemon juice and a pinch of salt.

  • Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar for a week, or longer.

• Mix all salad ingredients in a large bowl, dress with Vegan Ranch Dressing and toss. Add optional squash topping and serve with any entree.