Adam Kenworthy may be one of the most creative salad creators we know! Each of his salads is unique, colorful and full of flavor. Today, we’re sharing his recipe for a Red Vein Sorrel with shaved and roasted Purple Cauliflower, tossed in lemon juice. This salad is topped of with pan roasted Butternut Squash, watermelon radish, avocado and a sensational Carrot Ginger Dressing.
Ingredients for the Salad:
- Red Vein Sorrel
- Purple Cauliflower
- 1 Lemon
- 1 small butternut squash
- Watermelon radishes
First, cut a large piece of purple cauliflower from the stock, then slice it thinly using a mandoline. Place your cauliflower sliced into a bowl with lemon juice and set that aside.
Cut the butternut squash in half removing the longer, thinner part of the squash from the shorter, rounder portion of the vegetable. store the thinner portion of the squash to use for another recipe like Adam’s Plant Based Pizza.
Peel the rounded portion of the butternut squash before cutting it in half and removing the seeds.
Next, cut the squash into thin slices using a mandoline.
Roast your squash in a pan with a drizzle of olive oil, over medium heat, until lightly browned.
Next, use a grater to grate your watermelon radish (desired amount).
Place your Red Vein Sorrel on a plate, then add the cauliflower, roasted squash, watermelon radish shavings, and avocado. Top it all of with the Carrot Ginger Dressing and enjoy.
Ingredients for the dressing:
- 1 small piece of ginger
- 1 cup grated carrot
- 4 tbs olive oil
- 3 tbs coconut vinegar
- 1 tbs Tamari
- Pinch of salt
- Water to help reach desired consistency
Recipe by Adam Kenworthy
Follow Adam on Instagram (@adamkenworthy) where he’s constantly posting new and exciting dishes, drinks and snacks and check out his facebook page for some more long form recipes. Plus, check out some of his amazing recipes on Omstars!