I should probably just rename my blog “Cupcakes & Salad”.
My tagline could be “Eating salad to save room for more cupcakes!”
But that would be a lie, because I LOVE salad.
And like every other salad I’ve ever posted on AHC, I have eaten this quinoa roasted vegetable chopped salad (or some variation thereof) everyday for about a month. Creature of habit.
I LOVE roasted vegetables. Especially sweet potatoes, baby potatoes and onions. And when you toss all those roasted vegetables in with chopped kale and spinach and a healthy dose of quinoa, you have a winning combination.
Like all good salads, this one can be easily adapted to whatever vegetables you have on hand. It is delicious with roasted sweet potatoes instead of baby potatoes, or with roasted cauliflower. Especially cauliflower.
I posted a photo of my new favorite “secret sauce” on Instagram several weeks ago, and this, my friends, is the secret sauce. It has heart-healthy walnut oil, rice wine vinegar, garlic and roasted red chili paste. Mix all that up with some brown sugar and you’ve got a dressing that will liven up any salad.
I don’t do airport food. Yes, I got the occasional odd stare but mostly I got envious glances from the fellow passengers. I could read the jealousy on their faces as they glanced down at the ever-shrinking, standard issue, plain plane peanuts…why didn’t they think of making a chopped salad the night before with kale, spinach, roasted vegetables, walnuts, grapes and feta cheese?!
I bet they will next time.
These other Salads are not to be missed!