I know what you’re thinking…this salad looks a lot like summer. Well folks, not to brag, but in Southern California, it feels a lot like summer. Again, not bragging & but not complaining. However, I am actually longing for the chill to come back into the air. Perhaps a rain storm? Anything indicative of a season’s change. It’s been warm like this since mid December. I think I got a whole three weeks out of my boots & scarves. I’m sure those of you on the east coast & midwest want to slap me upside the head right about now. Go ahead, I don’t blame ya! Truth be told, I’ve never lived outside of Southern California, so I really have no idea what a “real winter” feels like. And I am sure if the tables were turned, I’d be dreaming of a California winter. I digress…
This vibrant salad was born from the goodies in my recent NTYD delivery. Guess I read the memo wrong, because I thought I had received another bunch of turnips. After trimming & peeling the white spheres, I began to halve them to place on a roasting pan. To my surprise & delight, they were not turnips at all, rather, watermelon radishes. One of my favorite things, that I expect to see in spring & summer. Oh, California, even your produce shines in the winter months. The recipe was inspired by a kale salad that was served by The Green Truck at the “Farm to Yoga” event I attended last summer. It’s full of hearty kale tossed in a bright & tangy curried dressing, topped with shredded beets, orange segments (from my tree!), coconut “chips” (by “Dang’s” available at Vegan Cuts), & simple curried cashews from this recipe.
- 1 bunch curly kale, stems removed
- 1 cup shredded beets
- 2 watermelon radishes, thinly sliced
- 2 oranges, segmented
- 1 cup cooked quinoa
- ½ dried coconut flakes
- ½ cup curried cashews
- 2 Tbsp. coconut oil, melted
- juice of ½ lime
- 1 tsp. curry powder
- 1 tsp. Bragg’s liquid aminos
- 1 tsp. pure maple syrup
- 1 clove garlic, minced
- For the Salad: Remove stems from kale, julienne leaves into bite sized strips & add to a large bowl. Add dressing & massage into the kale for a few minutes to soften. Add shredded beets, watermelon radish, oranges, quinoa, & toss. Top with coconut flakes & cashews.
- For the Dressing: Add all ingredients into a small mason jar & shake to combine, or whiz in a blender.
- *NOTE: In winter, coconut oil is usually in a solid form, so scoop out the amount you need & it will melt over a double boiler.
Such a fun & fresh recipe to brighten up your winter. Enjoy! xo