Raw salads are a tough sell this time of year, if you're in the Northeast or anywhere cold. However, since I've committed myself to eat one large salad a day, thanks to Dr. Fuhrman, I've created something warm.
This winterized salad comes with loads of oven roasted toppings and a nice creamy cashew-based dressing. This warm, hearty salad provides a healthy dose of nutrition, tender butter letuce leaves and some serious crunch. Complete with a drizzle of salad dressing, this health bowl is sure to please any snowman or woman.
And what's even better is that all parts of this masterpiece can be prepared ahead of time and reheated. So assembly is under ten minutes, making this one of my go to easy weeknight meals.
What's in there that's so healthy?
Adding in more real food to your diet can make a huge difference. Providing your body with a wide variety of micronutrients, vitamins and minerals. These nutrients are an essential piece of a healthy lifestyle and will keep you feeling energized. Giving your body the proper fuel it needs to prevent disease and boost your immune system.
The only way I'm surviving this cold winter is with this tender butter lettuce. It's so easy to munch, it's colorful (love all the purple leaves) and goes with any number of toppings. I can even use it as a lettuce wrap to fill with warm lentil meatballs or as an afternoon snack with hummus, sprouts and crunchy veggie sticks.
When it's cold...my body wants warm roasted veggies. My go to's are sweet potatoes, acorn squash, brussel sprouts, green beans, broccoli, mushrooms.
Thanks to my time at the Stanford Inn (thanks guys in the Raven's kitchen) my homemade salads dressings have come a long way. Winter calls for a creamy comforting dressing that sticks to the veggies and greens and keeps us satisfied and happy.
I like to combine the following in the Vita-mix and blend until creamy. I blend up a whole batch to enjoy all week. If the dressing is too thick, just add more filtered water a few tablespoons at a time.
Creamy Cashew Salad Dressing
yields: about 1 cup of dressing
1/2 cup of raw cashews (soaked for 30 minutes to 24 hours) rinsed & drained
1/2 cup of filtered water* (more if needed to thin out dressing)
Zest of lemon or lime
2 tablespoons of fresh lemon or lime juice (about the juice of one small lime)
2 cloves of garlic, peeled
1 teaspoon of dijon mustard
1 teaspoon of miso paste
1 teaspoon of agave or raw honey
1/2 teaspoon of turmeric* optional (makes the dressing yellow)
salt & fresh ground pepper to taste
Combine all ingredients into a Vita-mix or high powered blender and pulse until combined. Adding in more water if needed. Season with salt and fresh ground black pepper. Drizzle on your favorite salad and store the rest in a covered jar in the fridge for up to a week. (But I promise it won't last that long) It's so delicious! I find myself pouring this on everything.