Happy Thursday! I would say I’m happy about Spring being here if it weren’t for the forecast for next week. Sneaky snow trying to rear its head one last time next week. Until then I will enjoy the warmer days while they are here. If only I got off work earlier I would totally run outside.
As I mentioned yesterday, I made lunch for my work today. Every week we draw someone’s name and they are responsible for bringing something in during the week. I love opportunities to share healthy foods with other people that are not only good for you, but taste good as well! I also like to make them as vibrant as possible, so I tried to cover a lot of colors today.
I call this my selfish salad because it contains all the things that I am obsessed with at the moment. Kale (of course), brussel sprouts, kabocha squash, and quinoa (it’s hiding under the forest of color). The onions and carrots are not exactly my obsession, but like I said I like to add color. I made this salad for about 10 people, so I will try and size it down for you to the best of my ability.
- 1-2 Tbsp olive oil
- juice of one lemon (about 1/4 cup)
- 1 clove garlic (or more if you want more garlic taste)
- salt and pepper to taste
- about 5 cups kale, destemmed
- half a kabocha squash, cut into 1″ cubes
- 12 brussel sprouts, cut in half
- chopped red onions and carrots for garnishing
- 2 cups uncooked quinoa
- Roast the kabocha and brussel sprouts.** While they are roasting, remove the kale from the stem and tear into bite sized pieces. I put it in a giant bowl. It will seem like a lot, but once you add the dressing the volume will decrease. If you are good at multi tasking you can also cook the quinoa according to the package directions. I use a rice cooker for mine, so I just throw it in and BAM.
- Mince garlic and combine all dressing ingredients in a bowl. Mix. Done. BOOM.
- Pour the dressing over the kale and massage with your hands for about a minute or until all the leaves are thoroughly coated. I like to let it sit a little while so all the flavors are absorbed.
- Once all ingredients are ready, combine together and you have a delicious and hearty salad! You can arrange it like a work of art or just mash it all together because that’s what it’s going to look like eventually anyway.
**For instructions on how to roast brussel sprouts, click here. For kabocha squash, click here. The good thing is they cook at the same temperature and for roughly the same amount of time. You can actually cook them together, but I didn’t have enough space in the oven.
I like both of those vegetables a LOT, so if you don’t want that many in your salad, feel free to adjust to your tastes. Also feel free to mix it up with garnishes/flavors. Also feel free to leave the quinoa out if you’re not in the mood. I just threw together what I knew was easy and would taste well together. If you have any adjustments that turn out well, I’d love to hear!
Question of the day: What kinds of salads do you like?