Packed with sausage, lentils, and vegetables, this delicious meal-in-a-bowl soup is sure to fill you up and keep you cozy all winter long.
Tag: meal prep
This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes…
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)
I did it.
I made my new favorite Hungry Lady Salad.
I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.
I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.
This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.
Basically, it checks all the boxes.
How To Make Roasted Sweet Potato + Kale Salad with
Spicy Cashew Herb Dressing:
Step 1. Prep the kale by massaging with salt.
Step 2. Roast the sweet potatoes until browned and tender.
Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.
Step 4. Add the rest of the salad ingredients to the prepped kale.
Step 4. Drizzle salad dressing over the salad and toss well.
What Else Can I Use?
- I call with curly green kale here, but you can use Tuscan/Lucinato Kale instead if you prefer.
- Don’t care for kale? I won’t judge you, promise. Use shredded purple cabbage or shaved Brussels sprouts instead.
- If you don’t have honey, maple syrup can be used in the dressing.
- There is just a touch of red pepper flakes in the dressing for subtle heat. Feel free to omit for no spice, or increase for more pronounced heat.
- Apple cider or white vinegar can be used instead of rice wine vinegar in the dressing.
- Feel free to use sunflower seeds instead of cashews in both the dressing and salad to keep this nut free.
This Roasted Sweet Potato + Kale Salad is amazing because:
It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.
You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.
It takes 20 minutes to make, and is easy to throw together any day of the week.
This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.
This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.
If you love sweet potatoes like me, be sure to check out these recipes:
If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing
- 1 half sheet pan
- 1 High speed blender
- 2 lbs curly green kale about 2 generous bunches
- Kosher salt
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 large avocado, diced
- 3 scallions, white and green parts sliced thin
- 1/3 cup unseasoned roasted cashews, chopped
- 1/2 tsp fresh cracked black pepper
Spicy Cashew Herb Dressing
- 1 clove garlic, smashed
- 1 tsp honey
- 1/3 cup unsalted roasted cashews
- 1/2 tsp red pepper flakes
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/3 cup unseasoned rice wine vinegar
- 1/2 cup olive or avocado oil
- Preheat the oven to 425 Degrees F.
- Rinse and chop the kale, discarding the tough stem ends.
- Add kale to a very large bowl and top with one teaspoon of salt. Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
- Using your hands, massage the salt into the kale for about 10 seconds. Leave the bowl of kale to the side while you continue with the salad.
- On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Spread in an even layer.
- Roast for 15-20 minutes, until browned and cooked through. Set aside at room temperature.
Make the Spicy Cashew Herb Dressing:
- Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green. If the dressing is too thick, add a tablespoon or two of water.
- Set aside.
Compose the Salad:
- To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.
- Drizzle with the cashew herb dressing and toss well.
- Serve. This salad will also keep in the fridge for up to 5 days.
Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…
Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor.…
If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor and textural delight, and definitely the best carrot salad I’ve ever had.
It’s still quite cold here in Connecticut, and I have been craving roasted vegetables like crazy lately. You know how much I love my fresh salads for lunch, so this is a great marriage of the too.
Sweet carrots get a quick roast with lots of herby spices, then are paired with cool and creamy avocado and yogurt, leafy greens, a bright vinaigrette and crunchy topping. It’s pretty addictive, and will leave you coming back for more. And more.
How To Make Meal Roasted Carrot + Avocado Salad
Step 1. Mix carrots with spices, shallot, garlic and olive oil and roast until tender.
Step 2. Assemble the citrus vinaigrette and shake to combine.
Step 3. Compose the salad and drizzle the vinaigrette on top.
Step 4. Serve.
What Else Can I Use?
- Feel free to use white or even purple carrots for a unique presentation.
- No shallots? Leave them off or use 1/4 cup thinly sliced red onion when roasting the carrots.
- No coriander? Use the same amount of ginger or cumin.
- I like to use mixed greens in this plating, as they do at ABC Kitchen, but arugula is also quite nice.
- Change up the seeded topping and use roasted pumpkin seeds, poppy seeds, or hemp hearts.
- I like the texture and richness of full fat Greek yogurt here, but you can use 2% or fat free if you prefer.
This Roasted Carrot + Avocado Salad is Special Because:
It is SO beautiful, and has a restaurant-worthy presentation.
This salad has lots of protein and healthy fats without any animal protein.
It is easy to make, and the beauty is in the composition rather than complicated technnique.
It’s creamy, crunchy, and bright with lots of flavor and texture.
Be Sure To Check Out These Other Vegetarian Salad Recipes:
If you make this Roasted Carrot + Avocado Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette (Vegetarian, Gluten-Free. Inspired by ABC Kitchen)
- 1 large, rimmed sheet pan
- 1 lb. carrots, peeled and cut into 3 inch segments
- 2 garlic cloves
- 1 shallot, sliced thin
- 1 tbsp fresh thyme leaves
- 1/4 tsp ground coriander
- Kosher salt
- Freshly cracked black pepper
- 1 large avocado, peeled and cut into wedges
- 3 cups mixed baby greens
- 1/3 cup extra virgin olive oil
- 1 large orange
- 1 large lemon
- 1 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp honey
- 1/2 cup full fat plain Greek yogurt
- 2 tbsp toasted sunflower seeds
- 2 tbsp toasted sesame seeds
- Preheat the oven to 450 degrees F.
- On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast for 20 minutes until tender, then let cool to room temperature.
- While the carrots are roasting, make the dressing.
- In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper.
- Shake vigorously to combine.
- On a serving platter, spoon the roasted carrots into the center of the platter.
- Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top.
- Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you'd like.
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes. I’ve made a version of this chia pudding for years, it’s incredibly…
How fun as these little cuties? I am all about easy, healthy meal prep for the week and these are perfect for that. They also take all of 5 minutes to get in the oven, so are great when having people over for breakfast or…