How is 2018 treating you so far? Hopefully well. To jump into the new year on the right foot, the entire month of January will include only sugar-free or no-sugar-added recipes! I’m starting with my go-to Loaded Kale Salad. It’s easy to whip up for lunch or dinner, and elements of it can be prepped ahead of time so you can make it as an easy side or main throughout the week. Shall we? This recipe starts with a base of hearty vegetables and requires just 10 ingredients total. It’s also oil-free, naturally sweetened, nut-free, and, of course, plant-based and gluten-free. I like to start by cooking my quinoa and roasting my vegetables, which takes the most time. If you know you’d like to have this salad several times during the week, double the amount of quinoa and roasted vegetables and reheat/use as needed to save time. While the vegetables and quinoa are cooking, move onto the dressing, which consists of 3 easy ingredients: tahini, lemon juice, and maple syrup. A sprinkle of salt is optional, but it adds a bit more flavor. And if you aren’t into tart-sweet dressings, I’ve included a savory version in the notes. All that’s left is serving! Add any additional seasonal vegetables or toppings you desire. I opted for broccoli sprouts and hemp seeds for added nutrients, protein, and healthy fat. I hope you all LOVE this Loaded Kale Salad! It’s: HeartySuper healthyColorfulNutrient-denseSatisfyingVersatile& Delicious This would make the perfect weekday meal either for lunch or dinner. It also packs well, which makes it great for road trips (and even plane trips!). While it’s delicious on its own, it would also pair well with my 1-Pot Vegan Minestrone, 1-Pot Red Lentil Chili, Vegan Cornbread, Vegan GF Cornbread, or Curried Butternut Squash Soup! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy 2018, friends!
