Hearty Power Salad

One of the things I love about this salad is how versatile it is and that it invites your creativity to come out and play in the kitchen. You can swap ingredients and use whatever you have on hand. Use as much as you want. It can be served as a complete meal at home or on the go. I usually make it ahead of time and keep it in the fridge for up to a week. I love it on its own or with any leftover veggies or proteins throughout the week.

Vinaigrette:

3/4 cup olive oil

1/4 cup white wine or white balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon agave nectar

1 garlic clove, pressed

1 tsp orange zest

2 tbsp orange or lemon juice

Salt & Pepper, to taste

Optional:

1 tsp zest of the orange or lemon

Add the vinegar, mustard, and garlic to a large bowl, then slowly whisk in the olive oil until it emulsifies. Add agave, citrus zest, salt, and pepper, and whisk until well incorporated. Taste and adjust agave, salt, and pepper to your liking.

Vegetables:

1/2 head red and/or green cabbage, cut finely

3 cups Brussels Sprouts, cut finely

1 bunch of kale, cut finely

3 cups Spinach

1 cup Broccoli, cut finely

2 carrots, grated

Add all vegetables to an extra-large bowl, mix them together, and start incorporating the vinaigrette a little at a time until you like the ratio. You might have some of the vinaigrette left over. Refrigerate and use it later.

Gently incorporate these ingredients into the mix above using a big spoon.

2-3 cups of cooked Farro, Quinoa, Brown rice, or any grain of your preference

1 cup cooked legumes; lentils, white beans, or chickpeas

3/4 cup pepitas

1/4 cup slivered almonds, walnuts, or sunflower seeds

1 cup squash, cut into 1" cubes

I like to use pan-roasted delicata, which cooks in minutes!

Your choice of any Squash, Sweet Potato, or Roasted Carrots

Serve and enjoy!