Let's be honest. Salads are always kind of hard, but they're simply not happening for me when the temperatures dip. Carbs on the other hand, warm carbs are what's happening. But I must resist.
So I turn to a warm kale salad with roasted squash when I need some greens and comfort at the same time. This salad has been a staple for me the past couple winters and I plan on making it until my husband verbalizes distaste for having eaten it too much.
Warm Winter Kale Salad
makes 4 servings
- 1 bunch of kale
- 2 sweet potatoes
- 10-15 brussels sprouts
- 1/2 cup rinsed quinoa
- 1 cup water or vegetable stock
- 1/2 cup balsamic vinaigrette
- 1/4 cup raw cashews
- 1/4 cup raisins
- Preheat oven to 400 degrees and cover a baking sheet in parchment paper. Dice sweet potatoes into 2 inch cubes and slice brussels sprouts into quarters. Toss lightly in olive oil and bake for 35 minutes.
- Place quinoa and water/veg stock in a small pot over high heat. Once it boils, reduce heat and cover for 10 minutes.
- While everything is still warm, toss kale, vegetables, quinoa, cashews and raisins in a large bowl with dressing.