Seasonal Salad Template

My latest obsession is working with templates. Who needs to spend their precious time thinking about ways to change up your recipes, clothes or home decor. Using a template lets you effortlessly make swaps in your lifestyle to keep your home looking fresh, your clothes looking stylish and your meals delicious. You might be wondering what do templates have to do with a salad. That is where Parchies Kitchen Clips, parchment paper and a pan come into action. It is all about the seasonal swaps and having the items prepped and ready to go.  

Winter offers as a good a variety of vegetables and fruits to play with as summer. Sometimes I like my fall/ winter salads even better then my summer salads!  

Seasonal Salad Template

Step 1 - Base:

• Start with a hardy lettuce such as Lacinato Kale or Dinosaur Kale, Arugula, Spinach Romaine.  Or a combo of any of the above.

Step 2 - Grain:

• Cooked farro, quinoa, wild rice or your favorite grain. If I am not using my grains right way in a salad, I will toss the leftovers with a small amount of avocado oil or olive oil. This will prevent the grains from sticking for later use.  

Step 3 - Roasted Veggies: 

• Line a baking pan (the size will depend on how many veggies you are roasting) with parchment paper with a slight overhang on the sides. Secure parchment paper down with Parchies Kitchen Clips. Spread veggies directly on pan. Don't crowd the veggies, they will steam instead of getting a crispy edge. Add desired oil (avocado, extra virgin olive oil etc...) seasonings, salt and pepper.  Thoroughly toss veggies with your hands or kitchen utensil making sure to coat all the veggies. Don't be afraid to really get into tossing those veggies. Parchies  keeps the parchment paper from slipping around.
• Potatoes, Sweet Potatoes, Turnips*, Fennel*, Winter Squash* (Acorn, Delicata, Kuri Red, Kobacha, Butternut, Honeynut) Brussels Sprouts*, Red Onions, Beets*, Tomatoes*, Carrots*, Eggplant, Broccoli, Cauliflower 

*These are winter superfoods! See more here: John Douillard's LifeSpa Winter Grocery List

Step 3 - Toppers:  The choices are endless but these are some of my favorites.  I usually add two items from the list below.  

• Avocado
• Crispy Quinoa
• Nuts/ Seeds: raw, toasted or candied
• Hemp Seeds
• Raw Veggies
• Citrus Segments: Grapefruit or Oranges
• Dried Fruit: raisins, chopped figs, dates
• Fruit: Figs, Grapes, Pomegranate Seeds 
• Cheese - crumbled or diced
• Pickled Red Onions

Step 4 - Dressing: 

• Homemade or store bought. If I buy a store bought dressing I make sure it doesn't have any of the Hateful 8 Seed oils in it. I really like Primal Kitchen's dressing and marinades.  
• My favorite salad dressings are from Pamela Salzman, Salad Dressing #1 & #2.  They are super easy to make and last for about a week in the refrigerator.  

Seasonal Template Salad

Ingredients: Serves 4

2 heads of lactino kale

1 sweet potato, peeled, cut into 1" cubes

1 delicata squash, cut into 1" cubes

1/2 red onion, cut into 1" cubes 

 2 tablespoons extra virgin olive oil

salt and pepper

1/4 tsp garlic powder

1 cup cooked farro 

1/4 cup roasted pepitas

1/3 cup pomegranate 

Your favorite salad dressing

Preheat oven to 425 degrees.

Line a large baking sheet with parchment paper, with a 1/4" overhang, clip down sides with Parchies Kitchen Clips. 

Toss potatoes, delicata squash and onions with extra virgin olive oil. Season with salt, pepper and garlic powder. Cook for 25-30 minutes total. Rotate the pan, after 12-15 minutes.

While the potatoes are cooking, wash the kale, and strip the leaves from the stem. Cut kale into 1/2" strips and place in large bowl. Massage the kale with your hands until you feel the kale soften and turn a dark green.

About 10-15 minutes prior to serving your salad, arrange the greens on a platter or in a bowl. Toss them with your favorite dressing, ensuring that every bit of kale is well-coated. Spread the farro on top of the kale, then layer the roasted potatoes, delicata squash and onions on top, adding just a touch more dressing. Finally, finish the salad with a sprinkle of pepitas and pomegranates for a delightful crunch.