I’m back! After some much-needed time with my friends and family, I’m home again and working on putting the greenery back into my diet (and back on the blog). And despite living in the desert, I’m seeing a lot more green, too. Palms, citrus trees with branches heavy with fruit, creosote bushes…it all looks so much more lush now than it did before I spent a few weeks on the winter-brown east coast. This morning for breakfast, we had steel-cut oats with raspberries and a handful of kumquats from the tree in our backyard. How’s that for eating locally? I’ll really miss having backyard citrus trees when we move back to the east coast.
Now that I’m seeing more green, I’m craving bowls of kale, spinach, sprouts, roasted veggies, you name it. But it’s still chilly, so green smoothies aren’t a daily feature over here. But sprout salad is.
I’m not a real salad lover, I confess. It’s something about a mouthful of leaves and raw vegetables that turns me off. It takes some really unique textures, flavors, and temperatures to make a salad appetizing in my book. And in winter, I need some warmth. Give me roasted vegetables. Give me lime juice. Give me some SPUNK in that bowl, please.
A few weeks ago, out of a need for something warm and comforting but super nutritious, I made this sprout salad with roasted butternut squash and cauliflower, topped with seasonally-appropriate dried cranberries. And now, it’s the perfect thing to help me feel strong and healthy again after neglecting my body’s needs a little bit over the holidays (sorry, chocolate…).
Full of sunflower shoots pea shoots (also known as micro-greens), broccoli sprouts, seasoned roasted vegetables, and a fresh squeeze of lime juice, this super-simple sprout salad is a perfect addition to your January meal plan. I mean, let’s be real—you must be on the lookout for greenery or you wouldn’t be here. I’ll be the first to admit that January 1st as a fresh start is kind of arbitrary, but with the holidays ending and a new digit on the end of our year, it feels like a good time to work some more fresh foods into my diet. Whether you’ve got a New Years resolution or you’re just feeling bogged down by the sugar and carbs, you might tend to agree with me.
This new year is also bringing some exciting changes for Spill the Greens. With January being a great time for a fresh start, I’m going to pump up our healthy, easy, quick recipes by sharing with you three times a week this month. Look forward to more one-pot dinners, quick and easy healthy snacks, and more.
In the mean time, though, definitely try this warm sprout salad. The roasted vegetables help you lose the mouthful-of-leaves kind of feeling, but fresh lime juice gives the whole bowl a delicious zing.
A simple, easy, and tasty salad made with sprouts and micro-greens, roasted butternut squash, roasted cauliflower, dried cranberries, and lime.
- 1 small head cauliflower, chopped into small florets
- 1-1/2 cups butternut squash OR sweet potato in half-inch cubes
- 5 cups mixed sprouts and micro-greens (I used pea shoots, sunflower shoots, and broccoli sprouts)
- olive oil
- salt and pepper
- limes, roasted and salted sunflower seeds, and dried cranberries for dressing and topping
Preheat oven to 400F. Prepare vegetables as instructed in the ingredients section. Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat, and stick it in the oven.
After 35 minutes, take the tray out and add the butternut squash or sweet potatoes. Add more olive oil and toss again. Put it back in the oven for 25 more minutes, stirring occasionally.
After a total of 55 minutes, everything on the tray should be finished roasting. Season the vegetables with salt and pepper.
In a large salad bowl, place the greens, add the vegetables, and toss to combine. Squeeze fresh lime juice to taste and sprinkle with dried cranberries and sunflower seeds. Enjoy. 🙂