Winter Veggie and Nut Salad

Ingredients

Estimated total cost: €7.27 · €1.82/serving

• - 1 teaspoon plus 1/4 cup premium extra-virgin olive oil (use the 1 teaspoon for dressing and the 1/4 cup for roasting)Est. price €0.40–€0.80
• - Kosher salt (season to taste)Est. price €0.01–€0.03
• - Freshly ground black pepper (season to taste)Est. price €0.01–€0.03
• - 1 small clove of garlic, peeled (mince finely and let sit for 5-10 minutes to enhance health benefits)Est. price €0.05–€0.15
• - 2 ounces of Parmesan cheese (shave thinly with a vegetable peeler for a delicate finish)Est. price €1.80–€3.50
• - 1 cup unroasted sunflower seeds (toast in a dry skillet over medium heat for 3-4 minutes until fragrant)Est. price €0.30–€0.60
• - 1 petite shallot, finely minced (let sit for 10 minutes after chopping to mellow the flavor)Est. price €0.20–€0.40
• - 2 tablespoons of Dijon mustard (adds a tangy kick to the dressing)Est. price €0.15–€0.30
• - 1 large cluster of Tuscan kale (about 1 pound, stems removed and leaves thinly sliced)Est. price €2.50–€4.50
• - 1 Pink Lady apple (core and slice just before serving to prevent browning)Est. price €0.30–€0.60

Steps

1. 1

   Begin by preheating the oven to 350°F. On a small rimmed baking sheet, combine ¼ cup of sunflower seeds with 1 teaspoon of oil. Season the mixture with salt and pepper before roasting it in the oven until the seeds are darkened and emit a strong fragrance, which should take around 7 to 10 minutes. Allow the roasted seeds to cool down before using them in your recipe.

2. 2

   Begin by preparing the vinaigrette in a medium bowl. Finely chop half a shallot and add it to the bowl. Squeeze the juice of half a lemon into the bowl using either a fork or reamer, making sure to remove any seeds, resulting in approximately 2 tablespoons of juice. Grate one garlic clove finely into the bowl using a microplane. Incorporate 2 tablespoons of Dijon mustard into the mixture and season with salt and pepper, whisking everything together until well combined.

3. 3

   Begin by cleaning and drying a bunch of kale thoroughly. Use a kitchen towel to pat the leaves dry after washing. Remove the leaves from the thick stems, ensuring to discard the stems. Proceed to thinly slice the kale leaves before transferring them into a sizable bowl.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The Winter Veggie and Nut Salad combines ingredients commonly found in Mediterranean and European cuisines, showcasing a blend of flavors and textures that are popular in these culinary traditions.

• Seasonal note

  Winter Veggie and Nut Salad is best made in the winter season when ingredients like Brussels sprouts, kale, and apples are in peak season for optimal freshness and flavor.

• Health note

  This salad is a nutritious choice, providing a good balance of protein, healthy fats, fiber, and essential vitamins like A, C, and K. It is relatively low in sugar and cholesterol.