I cherished the end of daylight saving time. The extra hour of sleep was spectacular, but now I would do anything for just one more hour of light in the evening. It seems every year we collectively forget what winter feels like, and we are shocked when the weather turns, the temperature dips, and it’s dark by 4:30pm.
We’ve been quite fortunate on the west coast as it’s been unseasonably warm. Don’t get too jealous—we set a new rain record with 28 days of rain in October (insert crying emoji here) and are still waiting on the final results from November. But instead of dwelling on the dark and wet days, I’m here to introduce you to the idea of a winter salad. Yes, you heard that right; salads aren’t just for summer anymore. Picture winter vegetables roasted until golden and sweet, tossed with a bright lemon vinaigrette, fresh herbs, and crumbled feta. To make it a more substantial meal I added some leftover brown rice, a can of chickpeas, and of course, something green because everything you eat should be colourful.
I chose vegetables that would stand up well in the fridge without getting soggy. No one wants a soggy salad. You can swap out the sweet potatoes for winter squash or carrots, and I’m thinking the next time I make this I’ll add roasted Brussels sprouts or broccoli instead of the kale.
Roasted Cauliflower Salad with Chickpeas and Brown Rice
A delicious winter salad
Amount Per Serving
Calories from Fat 149
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrates 35g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1½ cups uncooked brown rice
- 1 head of cauliflower, chopped into small florets
- 1 large sweet potato, peeled and diced
- 2 tablespoons vegetable oil
- 1 bunch of kale, stems removed and leaves chopped into bite-sized pieces
- 1 can chickpeas, drained and rinsed well
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ½ cup of crumbled feta cheese
- salt and pepper
- juice of 2 medium lemons
- 1 clove garlic, minced
- ½ cup olive oil
- salt and pepper to taste
- Cook brown rice. I use a 1:2 ratio of rice to water and cook in a rice cooker. If in doubt, google “how to cook rice” ☺
- Preheat oven to 425F and line 2 baking sheets with parchment paper, set aside.
- Chop cauliflower and sweet potato into bite-sized pieces and toss with 2 tablespoons oil and a good pinch of salt and pepper. Spread vegetables evenly on the 2 baking sheets and roast for 25–30 minutes, stirring occasionally until vegetables are soft and golden brown. Set aside to cool.
- While the vegetables and rice are cooking, make the dressing by mixing the lemon juice, minced garlic, and the olive oil in a small bowl or jar. Add salt and pepper to taste. The dressing should be bright and lemony.
- Once all the ingredients are cooked and slightly cooled, assemble the salad by mixing together the brown rice, dressing, chopped kale, drained chickpeas, chopped parsley and dill into a large bowl. Stir to combine. Next, add the roasted cauliflower, sweet potato, and crumbled feta. Taste and add more salt/pepper if necessary.
- Cover and refrigerate the salad for a few hours to let the flavors marry.
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So, I bought an ice cream maker.
We have many great independent ice cream shops around the city, and we’ve been known to buy a pint or two from time to time. But at over $10 per pint it’s an expensive habit. So, when I found an ice cream maker on sale, I knew I had to buy it—to save money of course! (Anyone who knows me, or has ever been shopping with me before, knows that I can rationalize just about anything.)
My adventures in homemade ice cream making have been fantastic so far, and I’ve been experimenting with a few recipes for Greek yogurt ice creams and fruit-based sorbets. You may be asking yourself, “what’s ice cream got to do with salad?”” Well, I had some very ripe mangos left over after making a batch of coconut mango sorbet and a fridge full of fresh herbs after a recent trip to the farmer’s market!
They say moderation is the key to healthy eating. Well, I seem to lack moderation when it comes to fresh fruits and vegetables in the summer months. To say that I bought too much fruit on our road trip this past weekend would be an understatement. But how could I pass up 20 pounds of BC peaches for $12, or fresh sunrise apples, tree ripened prune plums, or field tomatoes? Plus, with all the local garden produce available right now I’ve been up to my ears (literally) with fresh fruit and produce lately. But that’s a problem I don’t mind having, but I may have to invest in a second fridge…
New Potatoes are such a treat in the summertime. They are small, freshly harvested potatoes, that have a natural sweetness, and hold their shape after cooking – making them a perfect potato to use in salads. For this easy side dish, I’ve lightened up a summer favourite, -the classic potato salad. A tangy lemon-dijon vinaigrette loaded with tons of fresh herbs make for a refreshing twist on the traditional mayo-based dressing. Plus, I’ve added some crunch with tons of green and yellow beans, fresh from my father-in-law’s garden!
Having just returned from our honeymoon I wasn’t quite ready to let go of the bright tropical flavours we enjoyed while we were away. Luckily, I found a sale on perfectly ripe mangos the other day, and I knew I wanted to use them in a veggie-packed quinoa salad.
It’s reached that time of year again. It’s officially too hot to use any appliance in our small, one-bedroom apartment. Dinner-sized salads have edged out comforting soups and stews on my dinner rotation. I came home from work needing something quick to eat. Since I didn’t have any leftover protein in the fridge, I went to my trusty cupboard and grabbed a can of chickpeas. These little beans pack a punch of protein, vitamins and minerals, as well as heart healthy fibre. You’ve heard me talk about fibre before and for good reason. Most of us simply don’t get enough! By adding more fresh fruits and vegetables, whole grains and these versatile legumes into your diet, you can easily boost the amount of fibre you eat.
This salad has all the key ingredients of a delicious and satisfying meal-sized salad; crunchy vegetables, tangy dressing, protein-packed chickpeas and a burst of flavour from the lemon and fresh herbs. I can already picture this salad going perfectly alongside grilled meat or fish, or even wrapped in a tortilla for a quick lunch.
Happy New Year everyone! We had a busy Christmas this year with lots of family and friend get togethers, which meant I spent a lot of time in the kitchen, but don’t get me wrong I enjoyed ever minute of it. This salad was my contribution to an after Christmas potluck dinner. It was the perfect side dish to offset all the rich food we’d been eating over the holidays. Even my sister-in-law, who doesn’t like fruit in her salad, ate all of the leftovers!
I love walking around a farmer’s market and seeing what’s fresh and in season. I always end up buying more produce than I can realistically use, but having too many vegetables is a challenge I am willing to accept! This simple salad was inspired by one of these occasions.
One of my favourite summer meals is this Asian noodle salad. Packed full of crunchy vegetables and refreshing herbs this salad is sure to be a crowd favourite. It pairs perfectly with grilled meat or seafood and makes a great potluck dish.
One tip when making any cold salad is to add some of the dressing to the noodles while they are still warm. As the noodles cool down they will absorb the dressing rather than just coating the outside. This trick also works for making potato or quinoa salads.