Happy 2014, everyone! Did anyone drink
several one too many cocktails last night? If you’re like me, you are bumming around today, downing water and watching the Food Network whilst surfing Pinterest for yummy recipes. I call this hungry over.
And while we all want to reach for greasy, cheesy, high-calorie foods, I promise you, it will only make you feel worse. Instead, make sure you HYDRATE, not just with water, but also with fruits and vegetables, which are mostly water — along with vitamins and minerals, which will surely also help you feel better. This recipe for kale and roasted vegetable salad is delicious, will help your hangover and also get 2014 started the healthy way, because we all want to eat better this year, right?
Recipe: Kale Salad with Roasted Vegetables and Blue Cheese
The flavored balsamic vinegar in this recipe isn’t crucial, but it’s definitely delicious. I am lucky enough to have an olive oil and vinegar shop called Oh, Olive in my neighborhood, which has the most amazing infused oils and vinegars. Aged balsamic would also work nicely.
Makes: 2 salads
- 4 large, whole carrots
- 1 medium red onion, cut in wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups kale (arugula or spinach would be great too)
- 1/4 cup crumbled blue cheese
- 1/4 cup toasted sunflower seeds
- 2 tablespoons flavored balsamic vinegar* (I used a yummy cinnamon pear from Oh, Olive)
Preheat oven to 375 degrees. Place whole carrots and red onion wedges on a large baking sheet. Drizzle with olive oil. Roast for 30-40 minutes, or until carrots are soft. Sprinkle with salt and pepper. Cut carrots into match sticks (like those pictured).
Place 2 cups kale on two plates. Top with carrots and red onions, sprinkle with blue cheese and sunflower seeds and drizzle with balsamic.
Here’s to a happy and healthy New Year! Cheers!