Hellooooooo from an extremely long hiatus!
I am so sorry, I don’t know what to say except that this is an exceptionally crazy time of year – albeit a great one.
I started stressing about Christmas in November so naturally I made a to-do list and that helped a little but not a lot.
Although it’s completely unfair for me to be even complaining about this because I have basically no responsibilities save for buying Christmas presents for friends and family.
Seriously, two of the items on my Christmas to-do list were:
- Listen to Christmas music.
- Drink holiday beverages.
Yet STILL I stress. What can I say? I’m a completely ludicrous person.
And in addition to us being 12 days away from Christmas, there are actually a couple of other exciting things going on in my life.
The first is that it’s been almost ONE YEAR since I started Whisks & Wit! I logged my first post on December 31st in an ambitious, over-achieving headstart on my New Year’s Resolution to start a food blog.
Granted, I didn’t post again until February 28th so maybe I should start the clock then? Eh, whatever.
So we’re one year, 83 posts and 4 recipes for kale salad into this endeavor and I think maybe, possibly there may be some people reading it. Right? Hello? Are you there?
Oh, hi mom.
(Just kidding, my mom doesn’t read my blog.)
Nonetheless, I think I’ll keep it up in 2017, if only because I’m pretty sure in 50 years they will have wiped the apocalyptic, ludicrous mess that was 2016 out of the history books and then I’ll be back where I started.
The second exciting thing that is coming up, in my life at least, is that in 16 days I’m going to ARGENTINA for 10 whole glorious days!
I may not have mentioned this before because it was slightly spontaneous but I’m going, I have a detailed itinerary complete with six vineyard tours and I’m going to drink all the red wine and eat all the red meat and then I will come back and
brag tell you about it.
So in the meantime, I’m attempting to eat absolutely nothing because really, asking a gal to go to a summertime clime and get into a bathing suit 5 days after Christmas is just cruel. Am I right? I mean, who thought of this punishment???
So in the spirit of flavorful, healthful eating – mind you, I don’t encourage this behavior in anyone else during the holiday season because for anyone else the next two weeks should be a no-holds-barred eat fest, but then again, we’ll all have to cleanse at some point – I’m sharing a recipe for what may be my most exciting kale salad yet!
It’s a leeeeetle bit prep-heavy BUT if meal-prepping is your thing, set aside an hour this Sunday and then munch your way into salad bliss for the rest of the week.
Sweet, spicy & roasted kale salad
Yields 3 meal-sized salads
3 sweet potatoes, peeled and cut into 1 inch cubes
2 cups shaved brussels sprouts
1 cup nuts, I recommend spicy store-bought and specifically Trader Joe’s sweet & spicy pecans
1/2 cup pomegranate seeds
6 cups + 2 cup kale, divided, stalks removed, torn into bite-sized pieces
Salt & pepper
Optional spices: garlic powder, paprika, chili powder
Garlic tahini dressing, link to recipe
Preheat oven to 400 degrees.
Toss cubed sweet potatoes with olive oil, salt, pepper and spices of your choice, and spread on a foil-lined baking sheet. Bake for 30 minutes or until easily pierced with a fork and beginning to brown, tossing halfway through. Pour into a bowl and set aside to cool.
Toss brussels sprouts with olive oil, salt and pepper and spread on baking sheet and bake for 10 minutes. Meanwhile, toss 2 cups kale with olive oil, salt and pepper. Remove brussels sprouts from oven and add kale to baking sheet. Bake for an additional 10 minutes or until all veggies are crispy but not burned, then set aside to cool.
If prepping ahead, let sweet potatoes, brussels sprouts and roasted kale cool completely. Store sweet potatoes in a container, and veggies in a separate container.
When ready to serve, plate raw kale and toss with tahini dressing to taste, massaging dressing into the kale with your hands so that every leaf is coated. Then, top each serving with 1/3 of sweet potato and kale/brussels sprouts mixture and sprinkle with pomegranate seeds and nuts.