Harvest Rainbow Salad Plate

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This is a perfect salad to enjoy in the colder weather. It’s fresh and crisp like a mid-summer salad but with added warmth and heartiness thanks to a heap of steamy red lentils, chickpeas and warm brussels sprouts.  It’s the time of year when the fall crops are dwindling down and you want to make use of the last bits and pieces that you can pick fresh from you garden or buy locally and at the same time satisfy the cold weather induced cravings that hit at this time of year. This salad is a perfect balance of the seasons; a mixture between fresh fall produce and heavier, more winter appropriate foods. Fresh local spinach, shredded purple carrots, swiss chard, avocado, and crunchy celery are mixed with warm brussels sprouts, steamy lentils, and chickpeas and topped with sesame seeds, orange vinaigrette, and a scoop of spicy soy yogurt.

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Packed full of protein and with nutrients galore this salad is a meal in itself and makes a perfect lunch or dinner. It’s everything thata healthy meal should be. Vibrantly coloured, packed full of protein, heavy on the fresh veggies, part fresh and crispy, part warm and soft, filling in a good way , delicious and it leaves you feeling satisfied and full of energy!

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Rainbow Salad

Serves 2

Orange Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1/3 cup olive oil
  • juice from 3/4 of a medium size orange (save the last quarter and use it to garnish the salad)
  • 1.5 tbsp dijon mustard
  • 1 tsp agave or maple syrup
  • freshly ground black pepper

Using a fork, mix all ingredients in a small bowl until well combined. Mix again before serving

Spicy Soy Yogurt

  • 1/2 cup soy or coconut yogurt
  • 1-2 tbsp hot dijon mustard (start with 1 and add more to taste)
  • freshly ground black pepper

Stir the yogurt and dijon mustard together and season with pepper. Add more mustard to taste

Salad

  • 4- 6 cups fresh chopped spinach (enough to pile onto two large plates)
  • 10 brussels sprouts, cooked
  • 1 large bunch of fresh parsley, chopped
  • 1 purple carrot
  • stems of 2 leaves of red swiss chard, sliced (you can chop the leaves too and mix them in with the spinach if you’d like)
  • 1 cup cooked red lentils
  • 3/4 cup cooked chickpeas
  • 2 large stalks of celery
  • 1/2 an avocado
  • 2 tbsp sesame seeds
  • a generous pour of orange vinaigrette
  • a heaping spoonful of spicy soy yogurt
  • orange slice to garnish (optional)
  1. Pile spinach onto the bottom of two large plates
  2. Place the chickpeas, celery, chopped swiss chard stem, and brussels sprouts around the edge of the plate
  3. Top each salad with avocado, parsley, and shredded carrot.
  4. Pour the orange vinaigrette over each plate
  5. Spoon the lentils onto the top of each salad and finish with a spoonful of spicy yogurt.
  6. Garnish with sesame seeds and orange slices

 

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