August 17, 2018

farmhouse's healthy & yummy salad

Here’s a lovey and healthy recipe that works perfectly from summer right into fall. If you’ve never had quinoa, now is the perfect time to try it. Quinoa cooks up just as easily as rice, but has about 40 fewer calories, five times the fiber and double the protein as rice!

Chef Mead of Farmhouse at Roger’s Gardens has created this recipe to be equally as delicious as it is nutritious. Give it a try and let me know what you think!


Serves 8

4 cups of cooked quinoa
2 cups of roasted butternut squash cut into cubes
1 small bunch of kale, destemmed and chopped
½ cup of dry cranberries
1 cup of granny smith apples, julienned
½ cups leeks, chopped and roasted
¾ cup of roasted onions (Farmhouse uses cipollini)
½ cup of citrus vinaigrette
Salt and pepper

In a large mixing bowl, combine all ingredients and mix well. Add salt and pepper to taste. If salad is too dry, add more citrus dressing until the desired outcome is achieved

Chefs Note:
Marinating the clean and cut kale in citrus juices overnight will break the natural fibers of the kale apart so that it is not so stringy and coarse. The Chefs at Farmhouse use a combination of orange and lemon juices.

Makes 2 cups

¾ cup of mixed citrus juice (Farmhouse uses a combination of orange, lemon and lime juice)
¼ cup white wine vinegar
½ tbs of dijon mustard
½ tbs of honey
1 cup of olive oil

In a blender, combine all ingredients except for olive oil and salt and pepper. Blend and slowly add the olive oil and well emulsified. Add salt and pepper to taste.

ciao! fabiana

photo & recipe courtesy of Farmhouse at Roger’s Gardens

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