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I’m finally getting more or less back into the swing of things. Over the past few days I cleaned out the fridge and reorganized my pantry! I decided to place all of my bulk and powdered foods into mason jars and bought a cute little label maker so I know what’s what.
I still have a handful of things to do… Now that everything is purged, I’d like to rearrange the rest of the kitchen. I’m sure I will get there… eventually! In the meantime, I’m making my goals for the new year and am really excited to accomplish them.
For my blog, I’d love to consistently post two recipes per week. I developed a solid pipeline when I first started in October, however, the holidays definitely got the best of me and I fell behind for most of December. I’m happy to be posting twice this week, so hopefully I won’t mess up moving forward!
For the next few months, I am going to focus on healthier recipes. The holidays always get the best of me and I feel like a slug. There’s only so many “meat and potato” meals I can stomach. I need salad and vegetables! And I bet you probably share the same sentiment.
And lastly with my goals related to this blog, I want to get better. I can already see my food photography improving, but I want to get to a point where I feel super comfortable behind the DSLR and see my composition improve. I have also been holding this project out on my network of friends and family, but would like to build my catalog up to fifty recipes before going public to them. This is my twenty-third entry, so I’m almost halfway there.
In between Thanksgiving and Christmas, I mostly munched on this specific salad combination at my day job. It’s really easy to make and the ingredients last multiple days so you can prep it ahead of time and store with the orzo on the side. When you’re ready to eat it, just add my OJ champagne vinaigrette, the orzo, and a shake or two of sea salt.
Winter Kale Salad calls for purple kale. It’s not as sweet as curly kale which contrasts nicely with the clove candied walnuts and OJ champagne vinaigrette. If you can’t find it, I’d recommend using lacinato kale (the big leaf kind) or swiss chard.
Winter Kale Salad is easy to make, healthy AF, and delicious! It requires some prep ahead of time to make the candied walnuts, orzo, and dressing, but once you have those on hand, all you need to do is toss those ingredients together plus fresh fennel, shallot, pomegranate, avocado, and enjoy! This recipe makes four monster salads meant to be the main dish. It makes a solid lunch, dinner, whatever you’re thinking.
If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!
Winter Kale Salad
Equipment
- mixing bowl
Ingredients
- 2 bunches purple kale, chopped
- ½ cup clove candied walnuts
- 1 cup orzo, cooked
- ½ cup pomegranate granules
- ½ cup fennel, sliced
- 2 avocados, chopped
- 1 shallot, sliced
- ½ cup OJ champagne vinaigrette
- sea salt, optional
Instructions
- In one big bowl, combine all ingredients and sprinkle with a dash of sea salt (optional). Serve immediately.
