Thursday, October 16, 2014

Winter Salad Recipe

My interpretation of Strong Heart Cafe's Winter Salad. I didn't have roasted beets and used roasted winter squash in place of sweet potatoes.

1 large bunch of curly kale, tough center stems discarded, leaves shredded
1 tart apple, such as Granny Smith, peeled, cored and chopped
roasted winter squash or sweet potato cubed
2 tablespoons toasted pumpkin seeds or walnuts

For dressing:
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons of Agave Nectar (more if you need it)
1 tablespoon minced shallot
1 garlic clove, finely grated
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

1. Combine lemon juice, vinegar, Dijon mustard, agave nectar, shallot, garlic, salt and a pinch of pepper in a small bowl. Set aside to let flavors combine. Check the dressing to be sure it's good to taste.
2. Mix shredded kale, apple and sweet potato or squash cubes and toss with dressing to coat. (You may not need all the dressing. but be sure to massage the dressing REALLY good into the leaves) Garnish with pumpkin seeds or chopped walnuts.

Nutritional note: I did not use oil in the recipe on purpose. It cuts your fat intake completely. You can add it back in, but why mess with a good thing. The point is to cut out the fat for health. Your heart is more important than adding unneeded fat in your dressing. 

Happy Eating. This salad turned out AMAZING!

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