November 28, 2014

late autumn chopped salad

Late Autumn Chopped Salad

You know when you find a new recipe and fall madly in love with it and make it over and over again until you’re sick of it? Yeah, that’s this chopped salad for me right now. Except it’s been over a week and I’m still not sick of it. Sort of like how I’m not getting sick of Taylor Swift’s “Blank Space” despite listening to it multiple times a day for weeks now. My entire commute to/from work is spent flipping around Sirius XM radio stations looking for “Blank Space”. The other day, I caught it on three different stations in one morning. That was a good day.

Every single element of this salad can be found on my list of favorite foods: roasted sweet potatoes, crisp apples, fluffy quinoa, sharp slivers of red onion, toasted almonds, fresh arugula and spinach, shredded Brussels sprouts and lacinato kale, and a tangy, homemade lime vinaigrette. Is anyone else with me on this flavor combination? To die for. Oh, and if you’re looking for a nice little post-Thanksgiving detox, this salad is super clean and healthy, so there you go.

Late Autumn Chopped Salad

Late Autumn Chopped Salad

Late Autumn Chopped Salad
(recipe adapted slightly from Sprouted Kitchen)
serves 6

INGREDIENTS

2/3 cup white quinoa, rinsed
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 Tablespoon extra virgin olive oil
2 large apples, diced
Bag of mixed salad greens (I used spinach and arugula)
Half dozen Brussels sprouts, shredded
1/4 cup shredded lacinato kale
1/4 of a medium red onion, thinly sliced
Handful of sliced almonds
Salt + pepper

For the dressing:
1/4 cup lime juice
2 teaspoons dijon mustard
1/3 cup extra virgin olive oil

 

PREPARATION

Preheat oven to 400 degrees F.

Drizzle a little olive oil in a pot over medium heat, add quinoa and toast for two minutes. Add 1 + 1/3 cups water and bring to a boil. Turn down to a simmer, cover and cook until water is absorbed, 15 to 18 minutes. Fluff quinoa with a fork and set aside to cool.

On a rimmed baking sheet, toss the diced sweet potatoes with the olive oil and season liberally with salt and pepper. Bake for about 25 minutes or until golden. Remove from oven and let cool. Toast the sliced almonds on a separate baking sheet for a few minutes (careful not to let them burn!).

In a large serving bowl, whisk together the dressing ingredients and season with salt and pepper. Add the quinoa, sweet potatoes, diced apples, salad greens, Brussels sprouts, kale and red onion and toss to coat. Sprinkle with the toasted almonds and serve immediately. (Although it is best at its freshest, this salad will keep a couple of days for bagged lunches.)