Salads & CoRecipes

Deliciously Hearty Winter Salad with honey & mustard glazing

by Micaela Harrasser

If you currently live in a place that didn´t receive the memo yet that is spring (welcome to the Netherlands!), then this hearty, nutritious salad is perfect for you!
The salad is perfect for a quick & nourishing lunch or dinner, especially for when you are feeling a bit under the weather and need a healthy and vegan energy boost. In fact, this superfood mix of kale, mushrooms and sweet potatoes is rich in vitamins, minerals and fibre. And a decent amount of proteins, so get ready to dig in! To add extra proteins to this salad, I added some crunchy chickpeas (check my recipe here). Some other ideas include lentils, mixed beans, pan-fired tofu, boiled eggs or tuna chunks 🙂
Another great thing about this winter salad is that it can be prepared on the spot using precooked ingredients. So if you like to batch-prep for the upcoming week, this is a must try for you! 😀 same goes for the honey & mustard vinaigrette. You can make a big batch (like this one) which will last for about a week. It can be used as dressing on salads, roasted vegetables and meats.

Deliciously Hearty Winter Salad with honey & mustard glazing

Serves: 2x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250g sweet potatoes peeled and cubed
  • 100g mushrooms like oyster/shiitake, chopped
  • 100g curly kale
  • 2 tbsp coconut oil
  • 1 tbsp mixed herbs (rosemary, sage, thyme, salt)
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic paste/1 garlic clove
  • optional: add some crunchy chickpeas (recipe found here)

For the honey & mustard vinaigrette

  • 30g mustard
  • 15g honey
  • 100ml extra virgin olive oil
  • 15g vinegar (I used apple cider vinegar)
  • salt and pepper a pinch

Instructions

  1. Turn the oven to 180C. Place the sweet potatoes on a baking tray lined with paper, ideally on one half of it.
  2. Sprinkle herbs, salt and oil on them, and mix them with your hands to make sure they are all seasoned. 
  3. Place the sweet potatoes in the oven to roast until tender, which should take about 30-35 minutes.
  4. After 20 minutes of cooking, take the kale and spread it onto another baking tray. 
  5. Cover it with the coconut oil, and mix well with your hands to make sure all the kale is coated.
  6. Place it in the oven and cook until crunchy, about 10 minutes.
  7. While these are cooking in the oven, prepare the mushrooms.
  8. Heat up some olive oil and the garlic paste in a pan.
  9. Add the chopped mushrooms and cook until soft, about 10 minutes.
  10. Now let´s make the vinaigrette! 
  11. In a bowl, combine all ingredients and mix with a small whisk or even a fork, until everything is well incorporated. 
  12. Taste and adjust the seasoning accordingly. 
  13. The dressing is now ready! Transfer what you won´t use in a jar that can be sealed, and it will last in your fridge for about 1 week. 
  14. Time to assemble the salad! 
  15. Add the ingredients in this order: sweet potatoes, kale, mushrooms, chickpeas.
  16. Drizzle the vinaigrette on top and mix until everything is well incorporated.
  17. Enjoy!

Notes

Storage: for the vinaigrette, you can store it in the fridge in an airtight container for up to two weeks. For the salad, you can prepare all ingredients in advance apart from the kale (if not fresh, it will loose its crunchiness).

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