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Fall Salad + Roasted Red Kuri Squash + Toasted Pecan and Not-Cheddar Scones

Contains: soy, gluten, pecan

Radicchio, frisee, and green leaf lettuce combine in a maple-balsamic vinaigrette. Freshly candied pecans add some crunch while pear slices and pomegranate arils brighten things up. Topped with a savory bean and tempeh based protein crumble and simply roasted Kuri squash crescents. Savory scones dotted with black pepper round out the meal.

Ingredients: flour, beans, hemp seeds, nutritional yeast, tempeh, balsamic, maple syrup, olive oil, spices, vegan butter, dijon mustard, baking powder, lettuce, salt, radicchio, pepper, pears, pomegranate, pecan, squash, onion


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