Humble Vegetables Get the Star Treatment

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Fall vegetables

Updated Jan 11, 2018 @ 2:58 pm

By Amie Valpone

Sweet potatoes, red cabbage, kale, cauliflower—the vegetables I turn to in cold weather are colorful, loaded with good nutrition and super-abundant at the farmer’s market.

The best part: It’s easy to turn these tried-and-true favorites into hearty, satisfying, flavor-packed dishes without spending a ton of time in the kitchen, and with the addition of just a few pantry staples.

 

Roasted Cauliflower & Red Pepper Winter Salad

  • Serves: 4
Roasted cauliflower & red pepper winter salad

Ingredients

  • 1 large head cauliflower, cut into 1-inch florets
  • 1 head garlic
  • 2 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 head flat dinosaur kale, finely chopped, ends removed
  • 4 jarred roasted red bell peppers, thinly sliced
  • 1 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. hemp seeds
  • 4 Tbsp. well-stirred tahini
  • 4 Tbsp. water, plus more if needed
  • Juice of 1 large orange
  • ¼ tsp. paprika
  • ¼ tsp. curry powder
  • Pinch of cayenne pepper

Directions

  1. Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment.
  2. Place cauliflower and whole head of garlic on prepared baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Use your hands to coat cauliflower florets and garlic with oil, salt and pepper. Roast for 25 to 30 minutes, or until the cauliflower and garlic are tender. Let cool for 5 minutes, then peel garlic (discard skin).
  3. In a small bowl, whisk tahini, water, orange juice, paprika and curry powder to make a dressing. Add a pinch of cayenne pepper and more water as needed for a thinner consistency.
  4. In a large bowl, combine roasted cauliflower, roasted garlic, kale, peppers, parsley and hemp seeds. Drizzle with the dressing, toss to combine and serve immediately.

Simple Kale & Sweet Potato Salad

  • Serves: 4
Kale & sweet potato salad

Ingredients

  • 4 large sweet potatoes, scrubbed and dried
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 head dinosaur flat kale, finely chopped, ends removed
  • 1 small head red cabbage, thinly sliced
  • 1 green apple, cored, diced
  • 3 fresh mint leaves, finely chopped
  • ¼ cup well-stirred tahini
  • Juice of 1 large lemon
  • ¼ cup water, plus more if needed
  • 1 small clove garlic, minced

Directions

  1. Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment.
  2. Place sweet potatoes on baking sheet and poke holes in them with a fork. Rub them with the oil. Roast for 45 to 50 minutes, or until the potatoes are very tender. Remove from the oven; let cool for 5 minutes, then remove the skin. Place sweet potato flesh in a medium bowl and mash it.
  3. In a large bowl, combine kale, cabbage, apple and mint. Add sweet potato in spoonfuls (see photo for guidance).
  4. In a separate bowl, combine tahini, lemon juice, water and garlic until it forms a dressing consistency. Pour over salad mixture and toss to combine. Serve immediately.

 

BIO: Amie Valpone is a chef, nutrition expert and wellness consultant, and the best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.
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