Salad

Roasted Sweet Potato, Wild Rice, and Arugula Salad

~ Elizabeth ~ 2 Comments

Happy New Year!  Hope your January is off to a good start.  The holiday’s came and went so quickly, but I am excited to see what 2017 has in store.

Like most, I am committed to get my health back on track after indulging in too much food and drink over the past month (or even longer- let’s be honest).  I found this great recipe from pinch of yum that I was dying to try and it was a total hit over Christmas.  I made this as a side dish for Christmas day and my family ate it up.  Not only was it easy, but the colors were vibrant and the flavor was spot on.  I’ve included the recipe below and opted for gluten free wild rice since my sister is G-Free.  Have a happy and healthy new year!

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INGREDIENTS
  • 2 cups cooked wild rice (about ½ cup raw)
  • 2 large sweet potatoes, peeled and diced (about 3-4 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 3 cups arugula
  • ½ cup cashew pieces
For the dressing
  • ¼ cup freshly squeezed lemon juice (about 2 lemons – more to taste)
  • zest of the lemons
  • ⅓ cup good quality olive oil
  • 2 teaspoons agave nectar
  • 2 cloves garlic
  • ¼ teaspoon salt
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INSTRUCTIONS
  1. Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor or you can whisk them together for the same affect. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing.
  2. Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes (I like mine a little crispy), stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
  3. Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold.
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All Hail Kale

~ Elizabeth ~ Leave a comment

Ah Kale, either you love it or you hate it.  I happen to love this leafy green.  My friend Kathleen recently made this delish salad and I had to get my hands on the recipe.  It was chock-full of veggies with a burst of lemony dressing.

Since I’ve been dreaming about it ever since, I went to the farmer’s market to gather some fresh veggies and get chopping.  I’ve included the recipe below with a link to the original.  Enjoy!

Salad 2
Courtesy: Ambitious Kitchen

Kale Rainbow Detox Salad with Lemon Vinaigrette 

Ingredients
  • For the vinaigrette:
    • Juice of 3 lemons (about 1/2 cup)
    • 2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon sugar, if desired to sweeten it up
    • Salt and black pepper, to taste
  • For the salad:
    • 2 bunches kale (about 6-8 cups), desteemed and finely chopped
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1 cup shredded carrots
    • 1/2 small red onion, diced
    • 1/2 cup chopped cilantro
    • 1/3 cup chopped parsley
    • 1/4 cup roasted slivered almonds
    • 1/2 avocado, diced
Instructions
  1. To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until combined and set aside.
  2. In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley. Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.
  3. Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings.