11.18.2017

A NOVEMBER BOWL WITH BALSAMIC VINAIGRETTE

a november bowl with balsamic vinaigrette by sevengrams

November is always a weird eating month for us. Caught in between all the incredible Fall produce and the warm bowls of winter stews and curries, our meals often feel confused. I'll make a light soup, a giant bowl of noodles, or some sort of bulked up salad - light on the greens, heavy on the grains and roasted veg.

I was running out of weekday lunch time inspiration, so turned to the menu at a salad joint in Toronto for some inspiration. Modelled after their "maple greens" bowl, this November bowl is perfect for this time of year - with brussels sprouts, roasted squash, dried cranberries, and balsamic vinaigrette laced with maple syrup.

a november bowl with balsamic vinaigrette by sevengrams

a november bowl with balsamic vinaigrette by sevengrams

a november bowl with balsamic vinaigrette by sevengrams

a november bowl with balsamic vinaigrette by sevengrams

A NOVEMBER BOWL WITH BALSAMIC VINAIGRETTE // serves 4

Ingredients:
1 cup quinoa
1 box baby kale
1 bag brussels sprouts
1 butternut squash

toasted pepitas and sunflower seeds, for serving
roasted chicken and/or goat cheese, for serving (optional)

maple vinaigrette //
2 T maple syrup
2 T balsamic vinegar
1 tsp dijon mustard
fat pinch dried oregano
pinch salt
1/4 cup olive oil

What to do:

Cook the quinoa. I like a ratio of 1/2 cup quinoa to 3/4 cup water. Bring the quinoa and water to a boil, turn heat to low, cover and cook for 15 minutes. Turn burner off and let sit for 5 more minutes before fluffing with a fork.

Prep the brussels sprouts. Slice each in half, discarding the end. Using a food processor fitted with the slicing blade, shred the sprouts. Give them a thorough rise and set aside.

Roast the squash. Preheat the oven to 400. Using a carrot peeler, peel the squash, then dice into bite size cubes. Toss with olive oil, salt and pepper, then roast on a parchment lined baking sheet for 20-25 minutes.

Make the dressing. In a small glass jar, whisk all the ingredients together, except for the olive oil. Once everything is combined, slowly drizzle in the oil as you continue to whisk.

Assemble. In a large bowl, toss together the baby kale, shredded brussels sprouts, quinoa, roasted squash and toasted seeds. When ready to serve, dress with vinaigrette and eat immediately.

No comments:

Post a Comment