January 7, 2015 by healthwisehome
Hi friends! I hope that it is warmer where you are today. We are hovering right around 20 degrees, but with the windchill it feels MUCH colder. I guess that winter has officially arrived!
When it is this cold outside, all I feel like eating is soup and other warm, hearty meals. As much as I love a good salad, the traditional chilled greens and crisp, raw vegetables just don’t seem as comforting or satisfying this time of the year. Don’t worry, though. There are plenty of ways to enjoy a healthy salad during the winter months without dreaming of something warmer.
The first recipe that I am going to share of 2015 is a great option for a winter-inspired salad. I started making this Warm Kale, Quinoa, and Sweet Potato Salad before the holidays, when I was looking for a warm and satisfying lunch that was healthy and inviting on a cold winter day. Aside from being delicious, this salad is full of plant-based protein, fiber, Vitamins A, C, D, K, and B6, folate, omega-3 fatty acids, lutein, iron, magnesium, and beneficial antioxidants. It is also super easy to make. Really, there’s no reason NOT to give it a try!
Warm Kale, Quinoa, and Sweet Potato Salad
- Fresh kale, roughly torn into pieces
- Cooked Quinoa (I like to use organic Rainbow Quinoa, but any variety will do)
- 1 sweet potato*
- raw walnuts
- sea salt
- dried cranberries (optional)
- goat cheese** (optional)
- Preheat oven to 425 degrees. Place sweet potato on a baking sheet and bake until tender, about 40 minutes.
- About 5-10 minutes before the sweet potato is ready, place 1 tablespoon olive oil or virgin coconut oil into a saute pan over medium heat. Add kale pieces, lightly sprinkle with sea salt, saute for just a few minutes until leaves begin to soften. Remove from heat and put leaves onto a plate
- Remove the sweet potato from the oven and allow to cool just enough to be able to handle it. Split the potato in half and cube the flesh into bite-sized pieces.
- Mix warm quinoa with the sweet potato and place mixture on top of the kale. Garnish with a few raw walnut halves and enjoy!
*This recipe is also really good with butternut squash instead of sweet potato.
** If you consume dairy, I think that this dish would be wonderful with goat cheese sprinkled on top.