I usually feel a pretty significant dip in my energy levels as the days get shorter and the Oregon gray skies move in for the winter. I'd like to do more to prevent the seasonal slump this year. Sticking with unprocessed foods, fresh fruits and vegetables, whole grains, nuts, and seeds will help keep my mood and energy level in a better place.
I made this salad for lunch a few times last week. I kept thinking that it looks festive, and would be nice to serve at a holiday gathering. It's packed with nutrients and I thought it was really satisfying, thanks to the tahini and pistachios.
Bejeweled Superfood Salad
1/2 bunch green curly kale, washed, stems removed, and chopped into 1 inch pieces
1 small lemon, juiced
2 tablespoons tahini
5 romaine heart leaves, chopped into 1 inch pieces
1 cup broccoli florets, chopped very small
2 tablespoons pomegranate seeds
2 tablespoons pistachios
1/2 cup microgreens
Whisk together the tahini & lemon juice. Massage into the kale for a few minutes. Add chopped romaine and broccoli to kale mixture, toss to coat with dressing. Top with pomegranate seeds, pistachios, and microgreens.
This salad is a nice, light lunch by itself, or would be great with a butternut squash or sweet potato soup.
I'm submitting this recipe to the Healthy Vegan Friday recipe link-up over at Carrie On Vegan. If you haven't checked it out yet this week, it looks like there's a nice collection of Fall eats.
I hope your Monday is off to a nice start. I'll be back in a few days with
another salad a Fall inspired soup creation. Until then, have a great week.