The pipeline for PSL to Harvest Bowl Salad is clear with a single leaf in this drain 🍁 (recipe below ⬇️) @{Miso Maple Marinade / Dressing} * 3 tablespoons miso paste * 1/4 cup tahini * 1/4 cup olive oil * 3 tablespoons 1 tablespoon apple cider vinegar * 3 tablespoons maple syrup * 1 clove garlic, minced * 12 teaspoons cinnamon * salt/black pepper to taste * 1-2 tablespoons water, for thinning {Five-Spice Roasted Veggies} * 1 large sweet potato , diced * 3 large carrots, diced * 1/2 red onion, diced * 2-3 tablespoons olive oil * 1 tablespoon maple syrup * 1 teaspoon five-spice powder * 1/2 teaspoon sea salt * black pepper as per desire {salad set} * 6 cups kale or watercress * (2) 8-ounce packages steamed dates * 1 large galla apple, sliced or cubed * 1/4 cup dried cranberries, optional * 1/ 4 cups chopped walnuts * crumbled goat cheese Instructions: 1. Prepare the sauce by whisking all ingredients together until combined. Add salt/pepper to taste. If the marinade/sauce is too thick, add water 1 to 2 tablespoons at a time until thin. Reserve half of the sauce, and reserve the rest as a marinade for the tempeh. 2. Comb the steam for 5 minutes to help reduce any bitter flavors it may or may not have. Cut it into cubes or triangles and cover with the marinade. Soak for at least 4 hours. Once soaked, you can either bake, fry, grill, or air-fry them. Set aside. To prepare grilled vegetables: 1. Preheat oven to 425°F. 2 Toss vegetables with olive oil, five-spice powder, sea salt, and pepper 3. Spread vegetables on a lined tray. Roast for 20 to 30 minutes or until lightly charred. Remove from heat and leave to cool. TO ASSEMBLE: 1. In a large bowl, use hands to rub kale with olive oil, salt, and pepper. Once covered, add the dates, roasted five-spice greens, sliced or diced apple, dried cranberries, chopped walnuts, and goat cheese. Drizzle the dressing over it, stir, shake it, and toss in some salad! #Salad #whores #sweety # Tale #miso
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