Winter can be a hard time to get in fresh veggies, especially for those of us who live in colder regions. As the cold encroaches, I notice I crave carbs and fat — not veggies.
And while cravings like that are totally normal, and to be honest, kind of fun — I mean, who doesn't need an excuse to make a hot dish in Minnesota — it's also important to me to make sure I'm getting my veggies in.
I recently made a salad that I thought I'd share because I know It'll be our go-to winter salad. Even my carb-seeking partner couldn't get enough, which always feels like a win for me.
It's fairly simple to make, and the harissa brings heat to this kale-based salad that'll warm you right up on a cold winter night.
xxoo - christine
MOROCCAN WINTER KALE SALAD
INGREDIENTS
1 sweet potato, chopped and roasted with harissa (see instructions)
1-2 Tbsp harissa
1 Tbsp olive oil
1 bunch kale, chopped
1/2 red onion, diced
1 apple, diced
1 avocado, chopped
1/2-1 cup raisins
1-2 cup dill and basil (optional — I always add fresh herbs to my salads)
1-2 slices of bread for homemade croutons (optional — see instructions)
DRESSING
3 Tbsp Grlk
1 Tbsp harissa — I used pre-made Mina green harissa
1-2 Tbsp water to thin
INSTRUCTIONS
Pre-heat oven to 375 degrees
Chop sweet potato, toss with olive oil and harissa (save the leftover for croutons), place in pan and bake for about 30 minutes (after 15 minutes turn sweet potato to roast both sides)
If making croutons, cube bread and coat with leftover olive oil harissa mix. You can add to the same pan as the sweet potato for the last 15 minutes
Rinse, devein and chop kale and add to bowl
Chop onion, apple, avocado and herbs and mix in with kale and top with raisins
Take out the sweet potato and cool, then add to the salad
Mix the dressing ingredients, pour over salad and toss until veggies are well-coated
Top with homemade croutons and serve. Perfect with a Moroccan-seasoned soup.
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