Hearty kale salad

In the winter,  I don't crave salads like I do throughout the spring and summer. Colder temperatures make me yearn bowls of piping hot soup, roasted veggies over wholesome grains, or these stuffed sweet potatoes. When I do have a salad this time of year, it needs to be hearty, packed with healthy fats and protein. 

This salad was rather impromptu. I had a big bunch of curly kale, leftover lentils, and a small jar of roasted cherry tomatoes. It couldn't have been more perfect. The lentils and feta gave it substance, the tomatoes added a burst of flavor, and the celery provided that nice crunch. Not-to-mention the heartiness of the kale as compared to your normal salad full of cool romaine or spinach.

Hearty kale salad

2 tbsp walnut oil

1 tbsp red wine vinegar (or lemon juice)

1/4 tsp cayenne

1/4 tsp sea salt

4 cups kale, small bite-size pieces

1 celery stalk, diced small
1 c cooked lentils

1/4 cup roasted cherry tomatoes (or sundried tomatoes)

1 tbsp dill, minced

1/4 c feta, optional

Whisk walnut oil, lemon juice, salt and cayenne in a small bowl. Put kale in a large bowl and drizzle vinaigrette over top. Massage with hands for about 5 minutes or until the leaves have broken down some. Mix in celery, lentils, roasted tomatoes, and dill. Sprinkle feta over top. Makes 2 large salads. 

A different kind of salad

Do you love salads, but get tired of the same ol' lettuce and carrot mixture? Then this recipe is for you.

This salad is closer to the slaw family. It's easy to prepare and can sit dressed overnight without wilting. I substituted green cabbage instead of lettuce, and made it heartier by adding some cooked brown rice. Sesame oil, cilantro and rice vinegar give it a light and refreshing flavor. Walnuts add healthy fat to keep you full longer.

Cabbage, walnut and rice salad
1/2 head of green cabbage, thinly sliced
1 c cilantro, chopped
1/2 red onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/2 c cooked brown rice

1/4 c sesame oil

4 tbsp rice vinegar
dash of sea salt
dash of red pepper flakes
1/4 c chopped walnuts

Mix the cabbage, cilantro, onion, carrot, celery and cooked brown rice into a large bowl. In a smaller dish, whisk together the sesame oil, rice vinegar, salt and red pepper flakes. Then pour over the salad and mix well. Fold in the walnuts. I garnished with avocado slices too. Enjoy this hearty, yet refreshing salad on these hot August days.