It seems like everyone is asking me for salad recipes as of late. It’s the typical “I need to clean up my diet in January” syndrome! I actually love salads all the time. As a previous vegetarian (for my entire teenage existence) and someone who’s parents growing up always served a salad alongside dinner, salads have just always been part of my meals.
Except now I can make them 1000% better. There seems to be a pattern that ensures I really enjoy a salad:
- Something Sweet (dried fruit, fresh fruit, caramelized shallots)
- Something Creamy (cheese, avocado)
- Something Crunchy (toasted nuts, toasted seeds, pomegranate seeds)
- A Darn Delicious Dressing
- Optional protein: chopped chickpeas, hard boiled egg, salmon, grilled chicken
As long as I have all those things I am pretty much guaranteed to love my salads. It’s also a great way to think about how to organize a salad without feeling overwhelmed. Just check off those items and you’re on your way!
This is just an example of one of my favorite salads I almost always have the ingredients on hand for. Often I’ll sub the fresh pomegranate seeds for dried cherries (don’t do this if you’re low fodmap!) or some orange segments. And if I am not adding chicken or salmon then I’ll add a whole bunch of toasted pumpkin seeds to the top. It’s so tasty and just sweet enough!
Stay Safe out there, Drizzlers!
Sweet Winter Kale Salad
Adaptable to be Free From the Top-9 Food Allergens
Prep Time: 20 minutes plus roasting of squash
- 2 c. diced butternut squash
- 1 bunch dino or curly kale, well washed
- 1/3 c. fresh pomegranate seeds
- 1 pear, thinly sliced (eliminate for low fodmap)
- Optional: crumbled feta or diced avocado (eliminate for low fodmap)
- Optional: grilled protein of choice such as chicken or salmon
- 1/4 c. tahini or unsweetened watermelon seed butter from 88 Acres
- zest and juice from 1 lemon
- 1 clove garlic, grated on microplane (eliminate for low fodmap)
- 1 Tbs. maple syrup
- 2 Tbs. Olive or Avocado Oil
- 1 tsp. salt
- water, to thin
- Preheat the oven to 375. Toss the diced butternut squash with a little olive or avocado oil, pour onto a parchment lined baking sheet and roast for 20-24 minutes until lightly golden brown.
- Meanwhile, de-stem and finely slice the kale. Add to a large bowl.
- Top with the pomegranate seeds, thinly sliced pear and any optional ingredients you are adding.
- Make the dressing by whisking together all the ingredients. Adding just enough water to thin it to desired consistency. I like to whisk it to something akin to room temperature yogurt.
- Add the dressing to the bowl of kale, gently toss. Then add the diced butternut squash and toss again, just to mix everything around. Enjoy immediately.
Happy Foods are the Best Foods!