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!
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.
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.
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!
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
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).
And now my vacation is over and I’m back at work. #partysover
Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette
- 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
- 2 clementines juiced and zested
- 2 garlic cloves minced or pressed (via garlic press)
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- pinch each of:
- fennel pollen
- salt white pepper
- 2 tablespoons olive oil
Preheat oven to 425
Make individual foil packets for beets, drizzle beets with 1-2 tablespoons olive oil, seal the foil tightly, and transfer to a baking sheet
Roast in oven for 60 - 75 minutes, depending on size
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
Times will vary according to the size of the vegetables, roast until fork tender or texture of preference
While vegetables are roasting, prepare quinoa according to package directions, spread out on a baking sheet or parchment paper to cool
Toss kale in a large salad bowl with about 1 tablespoon olive oil and salt, and massage into leaves for 5 minutes or so
Combine clementine dressing ingredients in a mason jar and shake vigorously
Add the quinoa to the kale and toss to combine
When vegetables are done set carrots and Brussels sprouts aside to cool slightly
Unwrap beets, peel with a paring knife and cut into 1 inch pieces
Top kale and quinoa with all the roasted vegetables and either toss with dressing or serve with dressing on the side