Salads on repeat. That’s what our life looks like when the weather starts warming up. There is something about higher temperatures that makes us crave lighter, colorful dishes that are fresh and nourishing. Greens, shaved veggies, fresh fruits, roasted seeds and light vinaigrettes, sound so good after eating crockpot foods, soups and casseroles for four months straight. Haha. And don’t even get me started about grilling proteins for salads, because grilling brings me life! Especially when the weather is nice enough to enjoy grilling comfortably, without being punched in the face by harsh winds and without having to wear three layers of sweaters.
This yummy salad recipe I have for you today is a cross between a winter salad and a summer salad (so I guess we can call it a spring salad). It’s nice and light, but it also has some good substance to it. The massaged kale brings a citrusy freshness to the dish, while the baked turmeric cauliflower adds a nice comforting touch. A perfect texture and flavor match, if I do say so myself. Since Boise is sort of tricking us right now with the weather (giving us sun, but remaining a bit cold), I wanted to create a salad that represented my current environment. And voila, this salad came to be! You can have this salad as is for a light lunch, or you can add a sunny side up egg or some grilled chicken to it too, as that would be friggin’ delicious!
So anyway, let me tell you guys a little about this past weekend, because it was pretty awesome.
It started off Friday after work, where we met some of our friends at a hotel called The Modern Hotel and Bar. I don’t know why my husband and I don’t go to their bar more often, as their drinks, food and atmosphere is super rad. We took an Uber there because we didn’t want to drive nor walk (it’s only a few blocks away from our place, but it was pouring rain and we didn’t want to get wet). Some of our friends drove there, and since parking was scarce (it was Treefort Music Festival weekend, and so downtown was packed), they got into the bar a bit wet; but hey, nothing a few delicious drinks can’t solve. We were there for a good thirty minutes, had one or two super refreshing drinks each, and then we headed out to explore all that Treefort Music Festival had to offer. We had a vegan friend with us, so on the way to the festival, she had us stop by this Taco truck where they were selling a Vegan taco she just had to have. It looked super yummy; gotta have them food truck goodies! Then we continued on, and we joined the Alefort tent, which let me tell you, was a foodie’s heaven. Not only did they have all sorts of beers and ciders (and I mean, ALL sorts of beers and ciders — beers and ciders for days), but they also had a bunch of local restaurants participating in the event and they had set up little stations where they sold their signature dishes in smaller snack-sizes for everyone to try. You guys, it was the best! The rain had not stopped, but luckily all of the Alefort action was happening under tents, and it was such a big space, with such a large amount of people, that it felt super cozy and welcoming. This was Treefort Music Festival‘s sixth year, so these guys have nailed the logistics and have figured out how to show us all a good time…come rain or come shine!
Anyway, I think we were at Alefort for around three hours, and after tasting a bunch of ciders, we walked over to one of our friend’s favorite local restaurants called Bitter Creek, because he was really in the mood for polenta poutine. It was our friend’s last day in Boise before going on a two month work assignment, so we were mainly out to celebrate him! He was happy as a clam eating his poutine, as well as an assortment of what seemed like twelve different appetizers. Cider got us hungry, so we ordered a bunch of yummies…and then some. We also ordered dinner afterwards, so our bellies were pretty packed by the end of the night.
Saturday rolled around, and our friend was off on his two month work adventure. Preston and I opted not to exercise and take it easy that morning. It was definitely a wise decision. We took a stroll to Whole Foods (if you follow me on Instagram, you probably saw some of my Insta stories that day) to grab some grub, and then we went bike shopping close by. Preston bought himself a sick commuter bike, a very efficient and comfortable one, of a cool green color. He is so happy with his purchase, he wants to ride it every day! After all, his bike before was a $50 clunker from Walmart. The pedal had been bent for sometime and he looked silly trying to ride it around lol. One leg would wobble with the peddle as he rode. Me, on the other hand, I am still deciding in between three bikes, as I am not sure exactly what kind of bike I want for the summer. I already have a super cute yellow cruiser bike, with fenders and a little basket for my Saturday Market flowers and produce, so I need a more efficient bike now. I am in between a commuter bike, a more sporty commuter bike and a road bike. Decisions, decisions! What should I do? My hubs has a road bike already, and he just got a commuter bike…so should I get a commuter bike to get me comfortably from point A to point B, or a sweet a$$ road bike for weekend bike trips? See the dilemma? Commuter bike or road bike? What would I use more? What would I enjoy more?
After bike shopping, on Saturday night, we went out with two of our other good friends for dinner at Richard’s in downtown Boise. The company was great, the food…not so much. I have never had a chicken salad where the chicken was so bad. Both my husband and I got two different salads with chicken, and we both felt super grossed out for the rest of the night. The chicken was dry and had a very weird taste to it; yucky, we shouldn’t have eaten it. Can’t win them all, right?
Sunday, Preston and I worked out, worshipped, and spent some time checking out the last day of Treefort Music Festival. It was such a nice day; we both love easy Sundays, where we get to unwind and spend some quality time together. In the evening, we cooked at home, watched Million Dollar Baby on Netflix (I am currently obsessed with Hilary Swank), read a little together, and hit the sack early.
Our weekend was epic, and we feel so incredibly blessed to have the friends we have. God has definitely blessed us with quality people in our lives, who are kind, generous, loving, and also, inspiring. Take care of your friendships, as people is what matters most in life.
“To have a friend and be a friend is what makes life worthwhile.” – unknown
Hope you all had a great weekend, loves, and I hope this salad brings you some good Spring comfort. XO
- 6 packed cups kale, de-stemmed and chopped
- 2 tablespoons extra virgin olive oil
- ½ lemon, juice of
- ¼ teaspoon sea salt
- ½ avocado, sliced or cubed (to garnish)
- Optional (but recommended): nutritional yeast (to garnish)
- 1 head cauliflower, cut into small florets
- 3-4 tablespoons coconut oil, melted
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- Add all ingredients to a large salad bowl, and using your hands, gently massage the oil and lemon juice on the kale. Do this for about two minutes, and place it in the refrigerator to rest. Save the avocado for later, when you’re ready to assemble the salad.
- Grease a 9x13” baking dish with coconut oil. Set aside.
- Preheat oven to 450 degrees Fahrenheit.
- Add cauliflower florets to greased baking dish; pour melted coconut oil on florets and season with spices. Bake for 25 minutes (use a spatula to move veggies around halfway).
- Remove from oven and let cool.
- Preheat the oven to 375 degrees Fahrenheit.
- Toss all of the ingredients together in a mixing bowl.
- Spread ingredients on a baking sheet and bake for 5 minutes, shaking the pan once to prevent pepitas from burning.
- Let cool, and use to top salads or eat as a snack.
- Take out your kale base from the refrigerator and add cauliflower florets to it. The florets can be warm or cold; it’s your choice. I like mine a bit warm, fresh out of the oven. Toss a few pepitas on top of the salad and garnish with avocado slices. Add fresh ground black pepper and nutritional yeast on top.
- You’ll have a few pepitas leftover, lucky you! Save them for later to top salads or eat them as a snack!