Happy hump day. Let’s do a power salad to get through the remainder of the week. Well, at least I had to.
My littlest guy is 20 days old and I’m exhausted. Luckily, recovery during post-pregnancy is going well, but slower than I have patience for. I still can’t lift anything too heavy and have to ask Matt for help. Along with that, his cooking duties continue—a great thing, since I’m overflowing with work deadlines with the baby arriving earlier than expected.
The only downside of him cooking is he’s a blogger too, so managing space in our tiny kitchen can be a challenge when we are both cooking and baking for the blog and for the family. Even more sucky, when the little guy frowns at my food, like he did to this salad and reached only for his dad’s breakfast pizza. I know, weird dinner combo, but as I mentioned—two bloggers in one home equals a hodge podge of mismatched dishes. And even more so, since our palate’s run counter to one another.
So as usual, this vegetarian power salad was consumed by me alone. Ah, well. Maybe my little baby will be into beets, and all the “lawn clippings and Barney throw-up” that his brother doesn’t care for. And yes, for real, the little guy described this salad as, “more Barney throw-up”. The original Barney throw-up that made is face pucker in disgust was this creation. And greens of any sort beyond spinach is, according to him—lawn clippings. Maybe he’ll grow into these salads like kids grow into “smelly cheese”.
Power Salad with Jalapeno Dressing
Yield: 4 servings
- 3 cups baby arugula
- 1 cauliflower, trimmed, sliced and roasted
- 1 1/2 cups chickpeas
- 3/4 cups shoestring beets
- 1/2 cup cooked red quinoa
- 1/2 cup mini heirloom tomatoes
- 1/4 cup sliced Diamond of California almonds, toasted
- 1 jalapeno, seeds removed
- 1 shallot
- 1 lime, juiced
- 1 tablespoon dijon mustard
- 2 tablespoon olive oil
- salt and pepper
- In a large bowl, combine arugula, roasted cauliflower, chickpeas, shoestring beets, quinoa, mini heirloom tomatoes and almonds.
- For the dressing: Place jalapeno, shallot, lime juice and dijon mustard in a blender or food processor and pulse until pureed. With the machine still running, slowly add in olive oil; mix until emulsified. Add in salt and pepper to taste.
- Pour the dressing on the salad and toss well to coat.