Broccoli Cheddar Salad

Name: Summer Gratin with Eggplant and Zucchini
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 2 eggplants, thinly sliced; 2 tbsp. coarse salt; 1 yellow squash, thinly sliced; 1 zucchini, thinly sliced; 3 tomatoes, thinly sliced; 1 onion, chopped; 1 clove garlic, chopped; 4 tbsp. olive oil; Salt and pepper to taste; 1/2 cup Nurishh Mozzarella Style Shreds; 3 springs fresh basil

Not all salads need lettuce to be tasty and filling—and this is definitely one of them. Fresh broccoli, sweet potato, apple, onions, nuts, seeds and a hearty helping of Nurishh Cheddar Style Shreds drizzled with creamy cashew dressing, our Broccoli Salad will quickly become your favorite lettuce-free salad.

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Serves

Prep Time

20 Minutes

Cook Time

10 Minutes

how to make

Preheat oven to 400°F
Bake sweet potato for 20 minutes, turning halfway. Allow to cool.
Blend until smooth the cashews, maple syrup, apple cider vinegar, garlic, lemon juice, water, sea salt and pepper.
Combine broccoli florets, apple, sweet potato, Nurishh Cheddar Style Shreds, red onion, pumpkin seeds, walnuts, cranberries and poppy seeds.