Winter Salad

This is my new favorite food for the season, a combination of so many flavors and it gets better every day, marination in your fridge! It is a beautiful salad filled with color that I hoard for myself when possible, eating it bit by bit. I got caught finishing it off last night at bedtime. The recipe (and the picture) is from Half Baked Harvest, if you love recipes, you must follow her on Instagram or get a cookbook or two!

Winter Salad

2-3 heads of broccoli, roughly chopped

1/2 bunch kale, roughly chopped (about 3 cups)

1/3 c olive oil

1 clove garlic, minced

1 inch grated ginger

2T toasted sesame oil

zest and juice of 1 lemon

1T soy sauce or tamari

1T honey (or maple syrup)

1t salt

1 pinch crushed red pepper flakes

3 carrots, cut into matchsticks

2 bell peppers, I use red and yellow

1/4 c each fresh cilantro and basil, chopped (this is key)

1 navel orange, peeled, sectioned and cut into bites

pomegranate arils

1 avocado, sliced

toasted sesame seeds (2-3 minutes in a skillet)

Combine broccoli and kale in a large bowl and set aside. Heat oil, garlic and ginger in a large skillet on medium heat for two minutes, or till fragrant. Remove from heat and add sesame oil, lemon juice and zest, soy sauce, honey, salt and red pepper flakes. Pour the warm dressing over the greens and combine.

Add the vegetables, herbs, orange and pomegranate seeds and allow to sit for as long as you can, at least an hour. When serving add the avocado and sesame seeds. This salad keeps for 3 days, getting better and better each day.

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