I get it’s not the time of the year to be all excited about salads. This one, however, is a very comforting hearty, yet delicious one. AND PACKED WITH NUTRIENTS! The freshness of kale, the warmth of roasted fennel and Brussel sprouts, the zingy-ness of the grapefruit and the lemon dressing combined with crispy toasted seeds is a perfect combination and will excite all your taste buds.
No wonder kale has its reputation as one of the most nutritious vegetables on the planet. As part of the cabbage family (brassica oleracea), kale contains so-called sulforaphane which are substances shown to help fight cancer formations on a molecular level. Also, it is a powerhouse of nutrients. It is an excellent source for Vitamin A, Vitamin K and Vitamin C, manganese and B vitamins. Self-explanatory it is also an excellent source of fiber (takes a while to chew, right?) Tons of antioxidants and anti-inflammatory substances are found in the leafy greens. Since it is low in calories and high in volume it aids weight loss and digestion problems. Brussels sprouts jump right onto that health and cancer-fighting wagon since also part of the cabbage family.
Fennel is just like kale a very good source of fiber, vitamins, and minerals. Further, it is shown to relieve stomach pain and digestion issues.
You can do endless variations with this one: add bacon bits, toasted walnuts or pecans, orange filets, roasted pears, tempeh, dried cranberries…
after you cut up veggies, throw them in a bowl or a plastic bag and coat them with oil, minced garlic and salt. You can add herbs like rosemary, sage, thyme, marjoram or other minced ginger or chili.
to make the dressing simply add all ingredients into an empty jar and shake it. If you are tired of making salad sauces every single time, just make a bigger batch one day and store it in the fridge, it keeps fresh for 1-2 weeks or longer. Shake before use, its super convenient.
cut up the rest of fruits and veggies and throw into the bowl. Again, be creative! You can use whatever fruit is available and in eason. Winter salads go really well with apples, pears, figs, plums, beets, roots, sweet potatoes...
Filet the grapefruit with a SHARP knife! It has to be sharp or you will curse at this step. Once you are done cutting out all the fleshy parts, squeeze the remaining grapefruit out between your hands and catch the juice in the salad bowl. Oranges, lemons, limes work well too!
top it with toasted sunflower seeds and pumpkin seeds, parmesan cheese. It works really well with blue cheese + walnuts, manchego + dried cranberries + pistachios..
kale & roasted veggie winter salad
1 Bunch of kale
1 pink grapefruit
1 fennel bulb
6 brussels sprouts
2 Tbsp.olive oil
salt + pepper
3 garlic cloves, minced
parmesan cheese for topping
50g mixed seeds
for the dressing:
1 Juice of lemon
1 Tsp.lemon zest
1 Tbsp dijon mustard
1 Tbsp.olive oil
1 Tbsp.macadamia oil
1 Tbsp maple syrup
Preheat oven to 180C/350F degrees
Cut up fennel bulb and Brussel sprouts, coat with olive oil, minced garlic and salt
Bake for 20-25min or until crisp and golden
In the meantime cut up kale and figs, put in a bowl
Add dressing ingredients into a jar and shake
Toast seeds in a pan until golden
When vegetables are ready, combine all ingredients in a bowl
top with shaved parmesan cheese and serve
Have fun and enjoy! Please comment below if you like it or now.