Kale & Broccoli Salad

Hey yall!

This kale & broccoli salad is so easy to make! Only a few ingredients, a couple of minutes and you can have a huge bowl all to yourself. It’s packed with superfoods, nuts, seeds, and dried berries, and is so delicious. This salad pairs perfectly with my Maple Vinaigrette, which you can find here. It’s sweet, tangy, and goes great with the slight bitterness of the kale. 

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I made this recipe for Christmas, and it was so nice to have a healthy-but-yummy dish to have alongside the abundance of casseroles and cheesy ravioli (which we make ourselves! I’ll post the ravioli recipe soon!).  

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Kale & Broccoli Salad 

Ingredients

  • 1 bunch broccoli, chopped 
  • 4 cups of kale
  • 3/4 cup pecans
  • 1/2 cup dried cranberries
  • 2 Tbs unsalted sunflower seeds

Directions

Remove stems and roughly chop kale and broccoli into bite-sized pieces. Chop pecans if not pre-chopped (or use them whole). Toss kale, broccoli, pecans, and dried cranberries. top with sunflower seeds and maple vinaigrette. Note: I like tossing with the vinaigrette about 15 minutes before I serve it because the kale will soften in the vinaigrette. Serve & enjoy!

Maple Vinaigrette

Hey yall!

This Maple Vinaigrette Tastes amazing! It’s sweet, tangy, and perfect to go on top of any salad, plus, It comes together so quickly. It can also be prepared in advance and kept in the refrigerator in an airtight container for up to 3 days. 

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This vinaigrette has just the right amount of sweetness to curb the flavor of the vinegar and lemon and takes about 2 minutes to make. You can use this dressing on just about any salad you can imagine, but goes so well with my Kale & Broccoli salad (aka my latest obsession).

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Maple Vinaigrette

Ingredients 

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup + 2 Tbs pure maple syrup 
  • 3 tablespoon apple cider vinegar
  • tablespoons freshly squeezed lemon juice
  • Pink Himalayan salt + fresh ground black pepper to taste

Directions

Combine all ingredients in a mason jar. Shake jar to combine ingredients, refrigerate before serving on top of your favorite salad (shake to combine before topping your salad, separation of ingredients is natural). 

What I Eat in a Day (+Recipes!)

Hey y’all! I’m going to tell you a little bit about what I eat in a day. All of this is gluten-free, vegetarian, & super easy to make!

Breakfast

I usually don’t do much for breakfast because of classes, so I usually have a bowl of honey nut Cheerios with vanilla almond milk, & a cup of coffee or tea.

  • Honey Nut Cheerios (gluten-free!)
  • Vanilla Almond milk
  • coffee coffee coffee

Lunch

For lunch, I made a sandwich on Udi’s gluten-free sandwich bread. On that, I put avocado, tomato, lettuce, avocado-oil mayo, & provolone cheese.

  • Gluten-free sandwich bread
  • 1/4 an avocado, sliced
  • Sliced tomato
  • Lettuce
  • Avocado-oil mayo
  • Provolone cheese
  • lol probably more coffee

Dinner

Veggies, veggies, and more veggies! I made green beans with roasted sweet potato & cauliflower. See the recipe below!

Ingredients:

  • Sweet potato
  • 1/2 head cauliflower
  • Green beans (not sure how much, I’m honestly not one for recipes)
  • Olive oil
  • 1/2 onion
  • 1 clove garlic (or just use minced)
  • 1 cup of vegetarian broth
  • Salt & pepper

Sauteé chopped onion until slightly browned, add minced garlic. let that brown for a bit, again, I’m not really one for recipes, I usually go with the flow, but I hope you get the idea. Anyway, after that, I add the green beans (chopped into about 2-inch pieces) and broth. Cover and let simmer for about an hour and a half. Chop up the sweet potato and break up the cauliflower into smallish pieces. Spread on a sheet pan and sprinkle with olive oil, salt, and pepper. Toss it, then bake at 350 degrees Fahrenheit for about 45 minutes. By then, your green beans should be finished cooking and you have super yummy veggie-filled dinner. (of course, you could add chicken or whatever but I’m just not the biggest fan. Again, you do what you want)

In between meals I snacked on hummus with gluten-free pretzels, dark chocolate, low-fat string cheese, and LOTS of water. also, probably more coffee but that’s irrelevant. I have a water bottle that I carry with me around the house, and everywhere else. Hydration is key, y’all.

I hope you enjoy this post, keep your eyes open for more! I can’t wait to share with you all more food that I love ♥

“Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?” Matthew 6:25