3 Gardein chick'n tenders (vegan)
base:
4 cups chopped romaine lettuce
1 large satsuma, peeled/sliced
2 Tbsp raw pumpkin seeds, shelled
1-2 Tbsp dried cranberries
onion saute:
1-2 tsp safflower oil (to saute)
1/2 cup butternut squash cubes (I used frozen, organic cubes)
1 small sweet onion, sliced into thin rings
1/8 tsp black pepper (fine)
salt to taste
additional spices as desired: cayenne, paprika, chili powder, chipotle
1 1/2 Tbsp dressing or BBQ sauce blended with oil/vinegar
I used Follow Your Heart's Spicy Balsmic BBQ Dressing
base:
4 cups chopped romaine lettuce
1 large satsuma, peeled/sliced
2 Tbsp raw pumpkin seeds, shelled
1-2 Tbsp dried cranberries
onion saute:
1-2 tsp safflower oil (to saute)
1/2 cup butternut squash cubes (I used frozen, organic cubes)
1 small sweet onion, sliced into thin rings
1/8 tsp black pepper (fine)
salt to taste
additional spices as desired: cayenne, paprika, chili powder, chipotle
1 1/2 Tbsp dressing or BBQ sauce blended with oil/vinegar
I used Follow Your Heart's Spicy Balsmic BBQ Dressing
DIRECTIONS:
- Chop romaine. Pile in bowl. Add seeds, cranberries and citrus slices. Drizzle a bit of dressing.
- Bake or saute chick'n tenders until hot and crispy. Set aside.
- Add onion saute ingredients to a hot pan and cook until squash is tender and onions begin to brown on edges. I covered with a lid for a few minutes to speed up the cooking process for the butternut squash.
- Pile onion saute over to greens.
- Chop and add chick'n tenders.
Post a Comment