I’m not so big on New Years resolutions. I get that they almost never work out, that they make you feel better after a December of spending too much money and eating too much food. But for the most part they are don’t stick. I understand that.
There is something though, about trying to do better. About trying to start off the year fresh, and put your best foot forward. And who am I to say that that’s for naught.
I will say though that the “I’m going to cut out sugar” or “No more gluten” are, for most of us weak willed dieters at least, not so effective. So instead of declaring something I know won’t stick I’m just saying I’m going to eat more veggies. More raw veggies to be exact.
So with that comes a new Sunday column, after all the fun I had with the Stocking Stuffer Sundays in December, that may only last through January, but who knows. Maybe my resolutions will stick this time round and Sunday Salads will stay. I’m just not quite willing to commit yet. Which might just be my problem!
Cumin Roasted Squash, Black Bean, and and Kale Salad with Cilantro Lime Dressing
1 Small firm fleshed Squash, like butternut or acorn.
1 cup Black Beans, soaked and cooked or canned and drained.
1/3 cup Pecans
1/2 Bunch Kale
1/2 head Butter Lettuce
1 tbsp Ground Cumin
1/2 bunch Cilantro
1/2 bunch Green Onions
1/2 cup Neutral Oil, like Canola or Grapeseed
1 tsp Dijon Mustard
Salt and Pepper
Preheat oven to 425F
Thinly slice the onion and mix it with the vinegar and a healthy pinch of salt. Set aside.
Peel and cut the squash into big chunks.
Toss with the cumin, a good glug of olive oil and some salt. Put on a baking sheet lined with parchment paper and bake until they are completely cooked through, about 45 minutes.
In a food processor, a blender, or a boil with a hand blender mix together the cilantro, onions, lime juice, mustard and oil. It will all blend into a thick and creamy sauce. If you don’t have a food processor don’t worry, you can chop the cilantro and onions and mix in the liquid ingredients. The dressing won’t be creamy but it will still be delicious. I promise! Taste and check the seasoning and add more lime or salt if you’d like.
Gently pull the kale leaves off of the stem, you want the frilly edges without the tough fibrous veins. Wash these lovely leaves with the butter lettuce.
When the squash is finished cooking put it on a large plate. Mix the dressing with the kale, butter lettuce, black beans, and onion.
Slice the avocado and place on the top and sprinkle with the toasted pecans.