Kale and Pomegranate Salad with Apple Cinnamon Vinaigrette

I’m usually one of those people who struggles to actually like eating salad. Or maybe it’s not that I don’t like salad, it’s just that I would rather be eating something else. In order to overcome this slight issue, I am constantly looking for salads that are easy, but also different and exciting. This salad is the  perfect example.

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I love kale, but it can be a little hard to base a whole salad on it, because it’s kind of on the bitter side. This sweeter dressing, along with the added fruit, balance out the bitterness and it’s perfect. This salad would be amazing for a festive meal, but it’s also a good one if you just want to switch up your daily lunch routine. Also, the pecan parmesan is kind of brilliant if you’re vegan, but it’s a yummy, salty, extra even if you’re not.

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Kale and Pomegranate Salad with Apple Cinnamon Vinaigrette 

Serves 4 to 6

Adapted from The Oh She Glows Cookbook 

For the Pecan Parmesan:

1/2 cup Pecans, toasted

1 1/2 tsp Nutritional Yeast

2 tsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

For the Dressing:

3 tbsp Apple Cider Vinegar

2 tbsp + 1 tsp Lemon Juice

2 tbsp Pure Maple Syrup

1/2 tsp Ground Cinnamon

1/4 tsp Sea Salt

1 tbsp Extra Virgin Olive Oil

2 tbsp Unsweetened Applesauce

1/2 tsp Fresh Ginger, peeled & minced

To Assemble:

1 bunch Kale, destemmed & leaves torn to bite size pieces

1 Apple, Cored & finely chopped

1/4 cup Dried Cranberries

1/2 cup Pomegranate Arils (about 1/2 a pomegranate)

1. Preheat the oven to 300 degrees. Spread pecans out on a baking sheet and toast in the oven for 7 to 9 minutes, until golden and fragrant. Set aside to cool for a few minutes.

2. In a food processor or blender, combine the toasted pecans, nutritional yeast, olive oil, and salt and work into a crumble. Set aside.

3. In a small bowl or dressing container, whisk (or shake the container) the apple cider vinegar, lemon juice, maple syrup, cinnamon, salt, olive oil, applesauce, and ginger until well combined.

4. Place the kale, chopped apples, dried cranberries, and pomegranate arils in a large salad bowl and top with dressing. Alternatively, you can portion out the ingredients to make smaller salads. Sprinkle pecan parmesan over salad before serving.

Apple Walnut Baked Oatmeal

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Random fact about me: I eat oatmeal, in some variation, almost every day. It’s just so filling, healthy, and delicious. Seriously, sitting on the couch eating a bowl of oatmeal and drinking some coffee with almond milk is the most ideal start to my day. Can you believe I didn’t have a single oatmeal post up until now? (Neither can I.)

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Most mornings, I’ll just microwave some oats with almond milk and whatever fruit/nuts I feel like, but sometimes I like to switch it up with something like overnight oats, or a different grain (like quinoa or buckwheat porridge), or steel cut oats. Or a baked oatmeal like this one, which is especially ideal because I can make it at the beginning of the week, and reheat some every morning – super easy and quick which is essential if you’re in a rush or just super slow to wake up, like I am.

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PS – If you haven’t been following me/you don’t know about The Oh She Glows Cookbook, you seriously need to go buy it. So much healthy recipe inspiration! You can thank me later. Also! Did you know that it’s apparently National Breakfast Week? It’s almost like I planned that… (I didn’t.)

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Apple Walnut Baked Oatmeal

Serves 6

Adapted from The Oh She Glows Cookbook 

2 1/4 cup Rolled Oats

2 tbsp Coconut Sugar

2 tsp Ground Cinnamon

1/2 tsp Ginger

1/4 tsp Ground Nutmeg

1/2 tsp Ground Sea Salt

1 tsp Baking Powder

2 cups Unsweetened Almond Milk

1/2 cup Unsweetened Applesauce

1/4 cup Pure Maple Syrup

2 tsp Vanilla Extract

2 or 3 Apples, peeled, cored, & diced

1/2 cup Walnuts, chopped

1. Preheat oven to 375 degrees. Lightly grease a 2 quart casserole dish.

2. In a large bowl, combine the oats, sugar, cinnamon, ginger, nutmeg, sea salt, and baking powder.

3. In a separate bowl, whisk together the almond milk, applesauce, maple syrup, and vanilla extract.

4. Pour the liquid mixture into the oats and stir to combine, then fold in the chopped apples.

5. Pour the oatmeal into your prepared casserole dish, using a spatula to spread evenly. Sprinkle with chopped walnuts, gently pressing them into the oatmeal.

6. Bake for 35 – 45 minutes, under the mixture is getting bubbly around the edges and the apples are tender. Serve warm, scooped into dishes and topped with almond milk and maple syrup. Oatmeal will keep in a sealed container in the fridge for 5 or 6 days or in the freezer for 2 – 3 weeks.