FROM 30/10'S KITCHEN...

Wilted Kale and Spinach Fall Salad

RECIPE SUMMARY

 

Wilted Kale and Spinach Fall Salad

Makes 2 servings: Each serving counts towards 2 cups of vegetables, (½ cup restricted vegetables), 1 tablespoon Oil

 

INGREDIENTS

Salad
 2 cups Kale
 2 cups Spinach
 1 tablespoons Olive Oil
 ½ cup Turnips, diced
 ½ cup Carrots, diced
 1 cup Broccoli
 Sea Salt, to taste
 Black Pepper to Taste
 All of the Fall Salad Dressing (below)
Fall Salad Dressing
 1 tablespoon Avocado Oil
 ½ tablespoon Tamari
 ½ tablespoon Coconut Aminos
 ½ tablespoon Rice Vinegar
 ½ teaspoon Yellow Mustard
 Pinch of Ground Mustard
 ¼ teaspoon Garlic Powder
 ½ teaspoon Walden Farms Pancake Syrup
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 425ºF, line a baking sheet with parchment paper.

2

Prepare the vegetables by washing and peeling the carrots and turnips, then place them into a large bowl. To prepare the broccoli, wash and dry it then divide it into bit sized florets.

3

Place the prepared vegetables in a large bowl and drizzle with 1 tablespoon Olive oil, toss to coat. Season with sea salt and pepper, then pour onto the baking sheet.

4

Place the baking sheet into the oven and roast for 20-30 minutes or until desired doneness is reached.

5

While the veggies are roasting prepare the salad greens.

6

In a small bowl combine all of the Fall Salad Dressing Ingredients together and set aside. Heat a medium pan over high heat. While the pan is heating, tear or slice the kale into bite size pieces. Place the kale in the pan and sauté until just wilted (30 seconds – 1 minute).

7

Place the spinach in a large bowl and pour the kale and dressing over the top, toss with tongs to coat.

8

Once the vegetables are finished roasting, remove them from the oven and add them to the bowl of kale and spinach. Toss to coat with the dressing and enjoy.

 

Ingredients

Salad
 2 cups Kale
 2 cups Spinach
 1 tablespoons Olive Oil
 ½ cup Turnips, diced
 ½ cup Carrots, diced
 1 cup Broccoli
 Sea Salt, to taste
 Black Pepper to Taste
 All of the Fall Salad Dressing (below)
Fall Salad Dressing
 1 tablespoon Avocado Oil
 ½ tablespoon Tamari
 ½ tablespoon Coconut Aminos
 ½ tablespoon Rice Vinegar
 ½ teaspoon Yellow Mustard
 Pinch of Ground Mustard
 ¼ teaspoon Garlic Powder
 ½ teaspoon Walden Farms Pancake Syrup
 Black Pepper, to taste

Directions

1

Preheat the oven to 425ºF, line a baking sheet with parchment paper.

2

Prepare the vegetables by washing and peeling the carrots and turnips, then place them into a large bowl. To prepare the broccoli, wash and dry it then divide it into bit sized florets.

3

Place the prepared vegetables in a large bowl and drizzle with 1 tablespoon Olive oil, toss to coat. Season with sea salt and pepper, then pour onto the baking sheet.

4

Place the baking sheet into the oven and roast for 20-30 minutes or until desired doneness is reached.

5

While the veggies are roasting prepare the salad greens.

6

In a small bowl combine all of the Fall Salad Dressing Ingredients together and set aside. Heat a medium pan over high heat. While the pan is heating, tear or slice the kale into bite size pieces. Place the kale in the pan and sauté until just wilted (30 seconds – 1 minute).

7

Place the spinach in a large bowl and pour the kale and dressing over the top, toss with tongs to coat.

8

Once the vegetables are finished roasting, remove them from the oven and add them to the bowl of kale and spinach. Toss to coat with the dressing and enjoy.

Wilted Kale and Spinach Fall Salad

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