Wednesday, February 1, 2017

Hearty Winter Salad

I'll admit that winter isn't typically the time of year to crave salad, but after the holiday season it was all I could think about. After months of overindulging in whatever treat was at arms length (sugar cookies!!), my body was craving something a bit healthier and this salad fit the bill. Packed with superfoods like kale, Brussel sprouts, quinoa and pomegranate seeds, this salad is hearty enough to be a meal on its own or makes the perfect side dish to accompany any entrée.

SALAD INGREDIENTS:

2 cups thinly sliced Brussel sprouts (approximately 7-8 Brussel sprouts)
2 cups chopped kale
1 cup cooked quinoa (any variety; I used red quinoa)
1/4 cup raw walnuts, chopped
3 TBS raw sunflower seeds
1/2 cup toasted pumpkin seeds (pepitas)
1/2 cup halved grape tomatoes
1/2 cup pomegranate seeds
1/4 cup chopped cilantro

DRESSING INGREDIENTS:

1/2 large avocado
1/2 cup lowfat buttermilk
2 TBS prepared salsa (any store bought variety is fine)
2 TBS lime juice
1/4 cup water
1 TBS minced shallot
1/2 cup roughly chopped cilantro
1/4 tsp salt
1/8 tsp pepper

1. Mix the sliced Brussel sprouts and chopped kale in a large bowl.

2. Add the remaining salad ingredients and toss.

3. In a blender, mix all the dressing ingredients until smooth and creamy. Add an additional Tablespoon or two of water if the dressing is too thick.

4. Pour approximately half the dressing over the salad and toss to combine. (The salad will keep up to 1 week in the refrigerator.)

5. When ready to serve, distribute into bowls and toss with more dressing as necessary. Garnish with additional pomegranate seeds or nuts as desired.


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