Kale & Roasted Vegetable Salad
Kale is considered one of the "superfood" being so nutrient dense, with over 45 different flavenoids (that is cancer fighting stuff). One cup of kale has a daily requirement of vitamin K, A and C not to mention a tone of minerals. Vitamin K is an essential factor for bone health, making kale a dietary must for those concerned about osteoporosis.
Ingredients:
-bunch of kale (ripped into bit size pieces)
-red/yellow peppers (diced)
-onions (diced)
-mushrooms (10 or so: chopped)
This recipe is so versatile, allowing you to substitute in whichever seasonal vegetables you enjoy. It also is a fantastic left-over dish, so do not worry about making a big batch because this stuff keeps well! Plus it uses KALE, which is one of the most nutrient dense vegetables around.
-cherry tomatoes (diced up)
-3-4 cloves of garlic (roughly chopped)
-asparagus (6-8 pieces chopped up)
-carrots (2-3, diced up)
-any other vegetables you like J
-1 can of chickpeas (rinsed)
Dressing
-3 tablespoons fresh lemon juice
-3 tablespoons extra virgin olive oil
-1 tablesoon of apple cider vinegar
-1 garlic clove, crushed through a press
-1/2 teaspoon pepper (optional)
-1/4 teaspoon turmeric/curry powder (optional)
Directions:
1. Wash kale and put aside. Then place all vegetables and garlic in a roasting pan. Drizzle with extra virgin olive oil and season with pepper. Sometimes I use oregano or basil as well. Roast vegetables at 300◦F for 15-25 minutes or until vegetables looked well roasted and soft.
2. Place kale in a large bowl, add vegetables and chickpeas. Then add dressing and enjoy.
This dish goes great with roasted chicken breast and kale is a hearty green so it can be kept as leftovers and will not wilt!!
Ingredients:
-bunch of kale (ripped into bit size pieces)
-red/yellow peppers (diced)
-onions (diced)
-mushrooms (10 or so: chopped)
This recipe is so versatile, allowing you to substitute in whichever seasonal vegetables you enjoy. It also is a fantastic left-over dish, so do not worry about making a big batch because this stuff keeps well! Plus it uses KALE, which is one of the most nutrient dense vegetables around.
-cherry tomatoes (diced up)
-3-4 cloves of garlic (roughly chopped)
-asparagus (6-8 pieces chopped up)
-carrots (2-3, diced up)
-any other vegetables you like J
-1 can of chickpeas (rinsed)
Dressing
-3 tablespoons fresh lemon juice
-3 tablespoons extra virgin olive oil
-1 tablesoon of apple cider vinegar
-1 garlic clove, crushed through a press
-1/2 teaspoon pepper (optional)
-1/4 teaspoon turmeric/curry powder (optional)
Directions:
1. Wash kale and put aside. Then place all vegetables and garlic in a roasting pan. Drizzle with extra virgin olive oil and season with pepper. Sometimes I use oregano or basil as well. Roast vegetables at 300◦F for 15-25 minutes or until vegetables looked well roasted and soft.
2. Place kale in a large bowl, add vegetables and chickpeas. Then add dressing and enjoy.
This dish goes great with roasted chicken breast and kale is a hearty green so it can be kept as leftovers and will not wilt!!
