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The term “warm salad” sounds like an oxymoron. However, it’s actually a delicious option and the key to enjoying plant-based meals throughout the winter. When the temperatures cool, my clients often admit that they “fell out” of eating salads. “It’s just too cold,” they say. This warm salad recipe keeps those frigid excuses at bay.
Oftentimes, our bodies crave food to warm up, as food
releases heat via digestion. This concept is called the thermic effect of food, and it’s one way our bodies burn calories. But guess what? Releasing heat when eating happens while digesting any food, not just a specific group. This well-balanced recipe will help you feel full and satisfied while keeping you warm and cozy through the winter.
1 large sweet potato, cut into thin wedges
2 tablespoons Tuscanini Extra-Virgin Olive Oil, divided
2 teaspoons spicy spice blend, such as barbecue spice or chili spice
4 medium shallots, peeled and sliced thinly
1/8 teaspoon salt
1 pound Tuscan kale, checked, stemmed, and roughly chopped
1 15-ounce (425-gram) can black beans, rinsed
1 cup cooked Pereg Quinoa or farro
1/2 cup crumbled feta cheese
1/2 cup unsalted shelled pumpkin seeds, toasted
1/2 cup fresh lemon juice or Tuscanini Lemon Juice
1 shallot, minced
1 cup Tuscanini Olive Oil
1/4 cup fresh flat-leaf parsley, minced
1 tablespoon Gefen Honey
1 tablespoon Dijon mustard
salt, to taste
pepper, to taste
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Mix sweet potato with one tablespoon oil and spices on a baking sheet. Mix shallots with one tablespoon oil and salt on another baking sheet. Roast the vegetables for 20 minutes until caramelized, flipping once.
Whisk the dressing ingredients together in a large bowl.
Add kale and massage in some of the dressing with your hands to soften and brighten the kale, until its volume is reduced by half.
Add beans, quinoa, feta cheese, seeds, and shallots.
Toss to combine and top with sweet potato.
Photography by Beth Warren
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