I think it’s about time I created a cookbook. What do you guys think? I love food and I’ve got SO MANY recipes I want to share with you. Check this one out…looks so yummy. As always, if you make something from a recipe we’ve shared, post pics for all the Health Nuts to see and let us know how it turned out!
This amazingly good for you salad can be a part of any meal- even a Christmas one. Flavonoids, the natural pigments that give plants their color, have antioxidant, or cell-protecting, properties. So, naturally, brightly colored vegetables are richer in antioxidants than their dull-colored friends.
INGREDIENTS:
Salad
- 1 large sweet potato
- 1/4 cup dried, unsweetened cranberries
- 1/4 cup chopped pecans
- 4 beets peeled
- 1 bunch kale, chopped
- 1/2 cup cooked quinoa
- 2 tbsp coconut oil
- Salt and pepper
Dressing
- 2 tbsp raw apple cider vinegar
- 1 tsp wasabi
- Juice of a lime
- ¼ cup extra virgin olive oil
DIRECTIONS:
- Preheat the oven to 350°F (180°C)
- Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
- Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
- While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
- In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale and quinoa.
- To make the dressing put vinegar, wasabi, and lime juice in a blender. Blend on medium for 30 seconds. Switch to lowest setting and slowly pour in oil while the motor is running.
- Add dressing to the salad, toss well, and enjoy!
Source: Food Matters