January Farmer’s Market Salad

January Farmer's Market Salad: A vegetarian entree salad
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January Farmer’s Market Salad

January Farmer's Market Salad: A vegetarian entree salad

If you want to eat a healthy meal that’s plant-based, the tastiest way to do that is by eating what’s in season. When you eat produce that is in season, it most likely means that your produce is being sourced locally, and will be at the highest quality. For my latest recipe, I decided to make a vegetarian entree salad that is made with January seasonal produce, that you can currently find at farmer’s markets!

Ingredients

Serves four

  • 1 head of kale
  • 2 beets (or about 1 1/2 cups of beet chips)
  • 1 sweet potato
  • 1/4 cup grapeseed or avocado oil
  • Salt and pepper

Dressing:

  • 1/4 cup raspberries
  • 3 tsp agave or maple syrup
  • 1/2 cup white wine vinegar
  • 1/4 cup grapeseed or avocado oil

 

Instructions

Step 1. Time to make your beet chips! Instead of croutons or tortilla chips, we will top off the January Farmer’s Market Salad with crunchy pieces of beet chips. Rinse your beets and slice them into 1/8 inch slices using a mandolin. Toss them in oil and light salt. Place on a baking sheet and cook at 375 F for 15-20 minutes. Alternatively, if you want to skip this step, you can just use already made beet chips.

january_farmers-market_salad

Step 2. Instead of chicken strips, we are going to have grilled sweet potato strips to be the meaty portion of our salad. Pour 1/4 cup oil in a small bowl, with some salt and pepper. Mix well. Peel your sweet potato, and slice it using a mandolin in 1/4 inch slices. Lightly coat each side of your slices with the oil mixture.

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Step 3. Grill your sweet potato on a BBQ or grill pan for about 2-3 minutes on each side.

Step 4. Prepare your kale, which is the base of your salad. Kale is often a taste that needs some adapting, and a big reason why so many people don’t love kale is because they aren’t massaging it. It sounds crazy, but to get kale into a great texture and flavor, you tear the kale leaves off of the stems (the stems aren’t super tasty, unless making kale chips). Once your tear all the leaves off of your bunch of kale, then place in a bowl and massage it well with your hands, to make it more of a tender texture.

Step 5. Add your sweet potatoes and beet chips on top of your salad. Now it’s time to make your dressing!

Step 6. Mash your raspberries very well. Then mix all of your dressing ingredients together with a whisk. If the dressing gets separated, be sure to whisk or shake it before pouring on your salad.

Everything in this salad is in season: the kale, sweet potatoes, beets, and raspberries! You can truly experience the delicious flavors of January in one bowl – enjoy!

January Farmer's Market Salad: A vegetarian entree salad January Farmer's Market Salad: A vegetarian entree salad January Farmer's Market Salad: A vegetarian entree salad january_farmers_market_salad_9 January Farmer's Market Salad: A vegetarian entree salad

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