I call this my “harvest” salad in part because it’s seasonal, but mostly because it’s my go-to meal for using up leftovers. I seem to make one of these for dinner once a week, and it’s a perfect (and fast) post-workout lunch on the weekend. The bulk of the kale and the fact that it’s warm make it hearty while still being light, and the flavor profile options are endless. For the one I made yesterday, I used leftover roasted broccoli and Brussels sprouts that I had in the freezer, along with some butternut squash I had cubed and roasted the day before. I was also having a bowl of my Turkey Bone Broth Soup, so I didn’t add protein to the salad, but I often thrown in leftover chicken or open a can of smoked trout.
My current favorite combos are:
Chicken or tempeh with peppers, onions, and chipotle seasoning
Chicken or turkey with roasted cauliflower, broccoli, and curry
Sliced beef steaks with Brussels sprouts and sweet potato
Warm Winter Harvest Salad
Total Time: 10 minutes
Active Time: 5 minutes
Yield: 1 salad
1 tbsp olive or coconut oil
2 cups curly kale, stems removed
1 clove garlic, minced
1-2 tsp tarragon vinegar or acid of choice
salt and pepper to taste
Additional spices depending on combo below – curry, chipotle, etc.
1 -1 1/2 cups cooked or frozen vegetables – cauliflower, broccoli, Brussels sprouts, squash, sweet potato, beets, peppers, onions, etc.
1/3 -1/2 cup leftover chicken, turkey, beef, fish, tempeh, etc.
Heat a skillet over medium. If your veggies are frozen, add them to the skillet with 1/4 cup of water and cover for a few minutes to defrost. Meanwhile, wash, de-stem, and cut the kale into bite-sized pieces. When veggies have softened, add the kale and drizzle with oil, tossing a bit to evenly coat. Add more water if necessary so that there is about 1/4 cup in the skillet. Cover and steam for 4 minutes, increasing the heat to medium-high. Mince the garlic and add after about 2 minutes. If you’re adding protein to the salad, put it in the skillet to warm, along with any additional spices.
After 4 minutes, remove the lid and allow the water to cook off. Toss the mixture occasionally, but allow it to sit still long enough for some of the kale and vegetables to caramelize a little. When it’s almost done, add the vinegar, salt, and pepper, and toss again. Give it one more minute on the heat, and serve.