Sunday, January 17, 2016

Power plant!

   No, not the power plant you are thinking about... I'm thinking about the plant that everybody is talking about recently and is considered a super food, apparently with some super powers! Normally, kale would not be my first choice as a green component of a salad, but I started using it more and more for two reasons: 1) it's one of the most nutritious leafy vegetables and 2) it is getting a little bit boring to always use lettuce or spinach. Everywhere I look, I see those extravagant, colorful and innovative ways to plate your salad, so I wanted to have a fancy lunch myself and I created my own kale salad extravaganza! Recipe below makes salad for one person:


* 1.5 cups baby kale
* 1/2 cup roasted butternut squash (recipe below)
* 1/2 cup shelled edamame
* 1/2 apple, chopped
* 4 grape tomatoes, halved
* 1 cooked egg
* 2 tbsp chopped red onions
* 1oz goat cheese, crumbled
* 2 tbsp balsamic vinaigrette


1. Roasted butternut squash: peel and dice one small butternut squash, coat with 1 tbsp olive oil, salt and pepper and roast on a baking sheet at 400F for 20-25 minutes until tender.

2. To assemble the salad, combine all ingredients, toss together with the dressing and enjoy!

   I would add some baked chicken or turkey breast, to be honest. I didn't have any in the fridge and I was to hungry to cook/buy one (well, actually I had some until Justin ate it before I got to it!!!), but I think it would be a good addition, especially that it was my entire lunch.


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