Firstly, Happy Spring!
We are in a little bit of vegetable limbo during March. Winter vegetables are not so much the focus, yet spring vegetables haven’t quite sprung yet.
I find that eating seasonally during this time is a little bit tricky and I am not too sure what I crave. Do I want warming winter foods still (although we think it is patio weather, it is only mildly in the + zone)? Or am I craving fresh salads and lighter food? As the weather warms so does my natural inclination towards raw, fresh vegetables and salads, yet because March isn’t that warm here in Toronto I still want some heartiness.
As you can tell here is where my confusion lies. It is with this confusion though that lead me to this salad, which definitely hits the spot. This salad is hearty and warming due to the less watery vegetables and cooked grain/legume combo. However, it is also raw and as such lighter with hints of spring. I figure it is the perfect marriage of warm comfort and spring lightness.
This recipe is also super simple and makes great leftovers ( #healthyworklunch, anyone?!)
A Goodbye-Winter Salad
2 cups cooked quinoa and lentil mixed *
1 cup kale, sliced
1 cup cabbage, sliced
1/4 cup red onions, chopped
Handful mint, chopped
Handful almonds, chopped
3/4 cup olive oil
1/4 cup apple cider vinegar
1/2 orange, squeezed
1 tbsp raw honey or maple syrup
S+P to taste
* Pre make the quinoa/lentil mix by cooking 1/2 cup lentils, 1/2 cup quinoa with 2 cups water
Add all ingredients together in a bowl, add dressing and mix up!
Together let us say one big final goodbye to winter, and bring on the spring with style and delicious food.