As you guys know, I am having all of my favorite food bloggers to help me by guest posting here on CookWithChefEitan. Last week, I had Amy from WhatJewWannaEat.com guest posting. You can check that recipe out here. This week, I have the pleasure of having Shushy Turn-Shine, CookingInHeels, guest posting. You may know her from her food blog or her Instagram CookingInHeelss. I love seeing what she is cooking. Alright, I’ll let Shushy take it over from here!
Eitan and I began speaking a couple of months ago and I was thrilled to meet him. His ambition drive and talent make him a great person to follow and an even greater person to know! I was so honored when he reached out and asked me to do a guest post. His standard of blog posts are on a whole other level and I’m glad I made the cut.
A little about me, I started my blog, Cooking In Heels, I’m not really sure when. It was kind of an Instagram thing turned blog that happened overnight I would say 3-4 years ago. I live in Silver Spring, Maryland with my husband and two children, TG and just completed NP school. I love scoping out new techniques, ingredients, and recipes from other cultures and I have an obsession with cookies and great shoes.
New year, New Resolutions, New me fades fast. It’s the beginning of February and I’ve already ditched my daily workout routine, gone back to going to sleep late, and drank way too many cups of coffee. The only thing I have kept up with is eating three healthy meals a day which I’m actually quite impressed with but it’s getting old fast. All I wanna do is eat a chocolate or cupcake and I’m pretty sure if I look at another salad I’ll cry. Relatable much?
So while I’m holding out with eating well for a couple of more weeks, I’ve found something to keep my cravings at bay for now. No, I am in no way shape or form comparing a cookie to a salad, I mean, c’mon. But, I am saying that this salad has just enough sweet to tide me over when I’m desperate and lots of benefits when I’m feeling the fiyah!
Kale and orange is a classic pairing, especially in the winter time when both are in season. The rest of it though, that’s all the goodies I need to keep me sane for the mo’. The sweet potato dressing has this lovely bright and warm flavor from the sweet potato and cinnamon. It’s nice and creamy without the guilt. The pistachio parmesan is salty and crunchy and the perfect topper, plus it makes extra that stores in the freezer for like forever. Not to mention it’s pareve which is just icing on the cake…. mmm, cake, sigh.
The cacao nibs give a little boost of antioxidants and chocolate plus a little more crunch. That combined with the cinnamon and pistachios, it almost makes you forget you are eating a salad. Almost.
This salad is also the perfect winter salad because it contains iron, vitamins B, C, D, and K antioxidants, healthy fat, fiber and potassium. All great for preventing colds, flus and growing waistlines. Your cookies can’t do that, can they!
Also on the plus, it’s the perfect salad to bring to a party because most of it can be made in advance and the kale won’t get soggy and sad. Also, this salad is delicious. Not cake delicious, but close. Don’t forget to take the orange zest off one of the oranges before slicing! You’ll need it for the dressing.
Here’s to another day of new year resolutions! Happy salad everyone
- 4 cups Tuscan or dinosaur kale, roughly chopped
- 2 medium naval oranges, or ruby red grapefruit peeled and sliced
- ¼ cup pistachio parmesan (recipe below)
- 2 tablespoons cacao nibs
- 2.5 oz. sweet potato baby food
- 1/2 teaspoon orange zest
- 3 teaspoon apple cider vinegar
- 2-3 tablespoon olive oil
- 1 clove garlic
- 1/2 teaspoon cinnamon
- 1/2 teaspoon honey
- Pinch ground ginger
- Salt and black pepper to taste
- ¾ cup shelled unsalted pistachios
- 3 tablespoon nutritional yeast
- ¾ teaspoon sea salt
- ¼ teaspoon garlic powder
- Give the kale a quick squeeze before placing it in the serving bowl. This will soften it a little.
- Arrange the orange slices, parmesan, and cacao nibs over the kale. Pour the dressings over the
- salad before serving.
- Whisk all the ingredients for the dressing in a medium bowl.
- Dressing can be made up to 1 week in advance. Dressing may separate, this is natural, just give a
- little shake before pouring.
- In the bowl of a food processor or chopper fitted with the “S” blade pulse all the ingredients until
- they are finely ground. Store in a sealed container in the freezer for up to 6 months.