Warm Kale, Sweet Potato and Squash Salad

One of the suggested recipes from this weekend’s 2-day reboot was a roasted root veggie salad. I purchased all ingredients for the entire weekend, but did not take into account that most of the recipes served 3-4. Being that I was the only one participating in this healthful 48 hours, I had quite a bit leftover from day 1, so I didn’t have to make day 2’s salad. Until now!

The hint of cinnamon and maple add just enough “sweet” to this savory salad.

I did have everything necessary, so with a few tweaks, I produced this lovely, warm, comforting and flavor-packed salad. Whether you’re serving the family, or just yourself + leftovers, get on this! It combines the many vitamins and minerals of some wonderful and in-season vegetables.

What a great meal for a cold night!

Warm Kale, Sweet Potato and Squash Salad, adapted from Healthful Pursuit

Serves 3

• 1 onion, halved and sliced thin
• 1 large sweet potato, peeled and cubed
• 1 acorn squash, quartered, seeds + guts removed
• 1 tbsp grapeseed oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1/2 tsp cinnamon (trust me!)
• 1 large head kale, washed and chopped

Dressing:

• 4 tsp white wine vinegar
• 2 tsp maple syrup
• 2 tsp grainy or Dijon mustard
• 1/2 tsp garlic powder

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place acorn squash quarters cut-side down on one side of the sheet. Combine potato cubes and onion slices on the other side, and toss with oil, cinnamon, salt and pepper. Roast for 30 minutes, stirring halfway, in the oven.

Now’s a good time to prepare your kale.

Combine dressing ingredients in a bowl (or the now-empty mustard jar if you’re like me!) and set aside.

Once 30 minutes passes, remove squash pieces to a cutting board. Place all the kale on top of the veggies on your baking sheet. Return to oven for an additional 2 minutes. Cube the squash in the meantime.

Transfer all vegetables to a mixing bowl. Stir in the dressing and serve warm. I ate this as a main course, but it could easily be served to 6 people as a side salad.

Vegetable Couscous Salad

It’s only mid-January, and I’m already craving the warm summer months. A quick peak out the window reveals a deceptively cold, yet bright blue sky, covering the city’s snow-crusted streets. It’s slushy, it’s cold, it’s miserable, and the hems of my pants are in danger of being permanently salt-stained. But alas, food comes to the rescue!

While nasty outside, the kitchen often provides an escape to whichever destination you choose. Inspired by the Great Wall of China? Cook up a tasty stir-fry. Craving spice? Roast some root vegetables in Sriracha. Or perhaps a trip to the Middle East is next on your plate. Well, it can be with this recipe! A package of tri-color pearl couscous got the creative juices flowing for me. With some fresh vegetables, a few spices, and a drizzle of good olive oil, this salad came together in a snap. It’s full of flavor, and the vibrant vegetables will surely cure the winter blues, if only for a while.

Vegetable Couscous Salad

Serves 4 as a main dish, or 6 as a side

• 1 package tri-color couscous (8.8oz – I used Osem Israeli, as it is completely #unprocessed)
• 2 C water
• 1 small cucumber, chopped
• 6 cherry tomatoes, quartered
• 1 jalapeno, seeds removed and diced
• 1/2 green bell pepper, chopped
• 1 can chickpeas, rinsed and drained
• 2 tbsp olive oil
• salt and pepper
• 1/2 tsp chili pepper flakes (or to your liking)
• 1 tbsp dried sweet basil
• 1/2 tbsp minced onion
• crumbled goat cheese (optional)

Cook couscous in water according to package directions in a medium-sized pot.

While that cooks, prepare all vegetables. Add to the pot, along with chickpeas, oil and spices. Mix well and adjust spices as necessary. Serve and top with goat cheese, if using. Enjoy!

This salad may be eaten warm, straight off the stove, or refrigerated to be eaten cold. Both ways are delicious.

Arugala Orange Salad

Welcome to the continuation of Vegetarian Dinner Party recipe week! Yesterday featured the simple yet tasty Greek Yogurt dip with pita chips, and now for part II.

After our delicious appetizer, and showing Oma and Opa around our apartment, we sat down in the kitchen for dinner. I had already “plated” the salad and only needed to serve up the veggie pasta bake, which you’ll see tomorrow!

For now, enjoy this refreshing, light, summery salad. The goat cheese, arugala and oranges provide such a depth in flavor, it’s surprising.

Deliciousness in a bowl.

Arugala Orange Salad, adapted from Shockingly Delicious

Serves 6

• 1 bag mixed greens
• 1 bag baby arugula
• 1/2 cup chopped fresh basil
• 2 large navel oranges
• 3 tbsp olive oil
• 2 tsp sugar
• 4 tbsp apple cider vinegar
• Freshly ground black pepper
• 4 ounces goat cheese

Wash and mix the greens with arugala and basil. Transfer to large serving bowl.

Cut the ends off each orange, peel, and pull apart into segments, removing any pith. Add into the salad greens.

In a small bowl, mix together oil, sugar, vinegar and pepper. Stir well.

Dress the salad and mix together. Slice into small bits the goat cheese, and mix that in.

Serve and eat!

Coming tomorrow, the main dish: Tomato, Broccoli and Mozzarella Pasta Bake. And then there’s dessert: Orange Juice Cinnamon Cake.