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vegetable

Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette

January 4, 2016 by rachelle 47 Comments

 

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Happy New Year, friends!  How were your holidays?  Did you have an exciting New Year’s Eve and a wonderful New Year’s Day?  Did you have souerkraut, black eyed peas, and greens?  We did.  I do not love any of these things, but I’m not willing to take any chances, so I ate them all.  We need all the luck we can get around here!

 

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Surprisingly, we had just four experiences with stomach bugs, a bit of doggie drama with bathing and furniture eviction, and only one middle of the night holy crap I’m in trouble with the law and need a criminal defense attorney phone call.

I know.  Good times.

 

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And trust me.  I know that it’s totally cliche to start out my first post of 2016 with a salad.  I also know that cliche should have one of those sexy punctuation things over the top, but I’m not technologically savvy enough to figure out how to put one there.  Don’t judge me.

 

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Any-hoo, after all the indulgences I’ve been guilty of giving and receiving, it’s time to add some hearty, healthy detox food to my life.  I actually love the combo of kale and quinoa in a salad.  Throw in some roasted beets, carrots, and BS with a citrus-y dressing, and it’s totally my jam!

 

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We need to be in fighting condition here in the Carolianas anyway ’cause we are 15-1, yo!  Our Cats are headed to the playoffs starting out in our own house!  Woot!

I think we’re all singing Sweet Caroline down here at this point! #keeppounding

 

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It was a bummer to lose to Atlanta last week and kill our undefeated status, but I’m hopeful to see Cam, Greg, Luke, and the rest of my Cats in the playoffs and we’d love to move onto SUPERBOWL 50.  (I don’t understand the Roman numbers and didn’t want to get it wrong).

 

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And now my vacation is over and I’m back at work.  #partysover

 

Print

Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette

Ingredients

  • 3 beets
  • 2 dozen baby Brussels sprouts
  • 5-6 carrots peeled and cut into 1 inch pieces
  • 2-3 tablespoons olive oil plus 1 tablespoon for massaging kale
  • 1/2 teaspoon thyme
  • salt and pepper
  • 6 ounces kale chopped into bite size pieces
  • 1 cup quinoa
  • 1/4 cup roasted and chopped chestnuts

Clementine Dressing

  • 2 clementines juiced and zested
  • 2 garlic cloves minced or pressed (via garlic press)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • pinch each of:
  • tarragon
  • basil
  • fennel pollen
  • salt white pepper
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425
  2. Make individual foil packets for beets, drizzle beets with 1-2 tablespoons olive oil, seal the foil tightly, and transfer to a baking sheet
  3. Roast in oven for 60 - 75 minutes, depending on size
  4. Toss carrots and Brussels sprouts with 1-2 tablespoons olive oil, thyme, and a pinch of salt and pepper in a baking dish, roast for the last 30-35 minutes of the roasting beets
  5. Times will vary according to the size of the vegetables, roast until fork tender or texture of preference
  6. While vegetables are roasting, prepare quinoa according to package directions, spread out on a baking sheet or parchment paper to cool
  7. Toss kale in a large salad bowl with about 1 tablespoon olive oil and salt, and massage into leaves for 5 minutes or so
  8. Combine clementine dressing ingredients in a mason jar and shake vigorously
  9. Add the quinoa to the kale and toss to combine
  10. When vegetables are done set carrots and Brussels sprouts aside to cool slightly
  11. Unwrap beets, peel with a paring knife and cut into 1 inch pieces
  12. Top kale and quinoa with all the roasted vegetables and either toss with dressing or serve with dressing on the side

Filed Under: Archives Tagged With: beets, brussels sprouts, clementine, clementine vinaigrette, kale, kale and quinoa salad, kale salad, quinoa, roasted vegetable, roasted vegetable salad, salad, vegan, vegetable, vegetarian

Cold Summer Soba Noodle and Vegetable Salad

July 27, 2015 by rachelle 48 Comments

I need an intervention, y’all.

 

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I can’t tell you how many times I’ve made this salad in the last few weeks, but the 438 pounds of soba noodles I bought at the Asian market are gone.  It’s that good.  I’m hopelessly in love….

 

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It’s so dang easy to make that it just feeds my addiction.  I hear it calling me every second of every day. It haunts me in my sleep.

 

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And it’s is so pretty, colorful, and festive!  And summery! And crunchy!  And noodley!  And sesame-y!

 

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Of course, Jennifer is the one who got me into this mess.  She saw it on i am a food blog and sent it to me.  Now I’m trying to make this salad in my sleep and eat it for every breakfast, lunch, dinner, and anywhere in between.

 

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Chris is not as thrilled about it it as he was the first 178.236 times I made it.  Seriously dude?  Can I get some support here?

 

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Ok.  I fixed him a steak.  I watched as his eyes rolled back in his head.

 

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Happy Monday, y’all and have a fantastic week!

 

 

Adapted from i am a food blog

Print

Cold Summer Soba Noodle and Vegetable Salad

Ingredients

For the Salad

  • 3 bundles of soba noodles - the recipe I adapted recommends 2 bundles I did 2, then 3, but I like things noodley, so I would recommend at least 4 bundles. Up to you
  • 1/4 head red cabbage thinly sliced
  • 3-4 ears of corn
  • 2 small or one large cucumber peeled, seeded, and chopped
  • 1 orange/green or red or combination of bell peppers seeded and chopped
  • 1/2 pint heirloom cherry size tomatoes halved or quartered
  • 1 head romaine shredded or roughly chopped
  • 4-5 green onions sliced

For the Dressing

  • 2/3 cup red wine or rice wine vinegar
  • 2/3 olive oil
  • Dash of Sriracha - or more if you like this stuff
  • 6 tablespoons toasted sesame oil
  • salt and pepper to taste

Instructions

  1. Cook noodles according to package directions and transfer to a large mixing bowl
  2. Whisk dressing ingredients until combined
  3. Toss together noodles and dressing in a large bowl and set aside
  4. Heat a large cast iron or non-stick skillet on high heat
  5. Brush corn cobs lightly with olive oil
  6. Char in skillet until desired color
  7. Slice corn from cob
  8. Add all vegetables to dressing and noodles
  9. Chill until ready to eat or serve immediately
  10. Perfect at room temperature or cold and makes a great leftover for lunch or dinner

 

Filed Under: Archives Tagged With: Asian, corn, noodle, salad, sesame cold summer salad, soba, vegan, vegetable, vegetarian

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I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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