This creation of roasted beets, toasted pumpkin seeds, kale, spinach, wheat berries is guest-worthy but easy to prepare at home. For even easier prep, drizzle the salad with oil and vinegar or your favorite store-bought vinaigrette.
Chef Laura Pensiero, who developed this recipe, is a certified dietician, owner of a farm-to-table restaurant in New York, and the Executive Chef of Just Salad, a chain of healthy “fast food” restaurants in NYC and Hong Kong.
Makes 4 servings
3 cups each baby spinach, shredded kale, and red cabbage
1 ½ cups roasted butternut squash*
1 1/2 cups spicy broccoli florets*
1/3 cup toasted pumpkin seeds
¾ cup cooked wheat berries
1 cup roasted beets*
½ cup Sherry Shallot Vinaigrette (see recipe below)
12 ounces firm tofu — cut into 4 3-ounces pieces; lightly rubbed with sesame oil and grilled
*To cook the beets and butternut squash: Preheat oven to 375 degrees F. Remove the tops and the roots of both vegetables and peel with a vegetable peeler. Cut the vegetables in 1 1/2-inch chunks, and reserve separately. Place the cut beets and butternut squash on separate baking sheets and toss with the olive oil, salt, and pepper. Roast for 20 to 40 minutes, turning once or twice, until tender. The butternut squash will require about 10-15 minutes less cooking time. Set vegetables aside to cool
**To prepare the spicy broccoli: Blanch the florets in boiling salted water until tender but still firm, about 3 to 5 minutes. Drain and rinse under cold water. Heat 2 teaspoons of olive oil in a medium saucepan over medium-high heat, and then add 1 clove of garlic (thinly sliced), a pinch of cracked red pepper, and a dash of cayenne pepper. Add the broccoli and cook, tossing or stirring, for 1 to 2 minutes. Squeeze in 1-2 teaspoons of fresh lemon juice. Remove from heat and set aside to cool
To Toss the Salad:
Gently combine all ingredients except for the tofu. Adjust seasoning with salt and pepper if necessary, and top with grilled tofu.
Sherry Shallot Vinaigrette Recipe
Makes 2 cups
½ cup good-quality sherry vinegar
2 shallots, finely minced
1 tablespoon Dijon mustard
1 cup olive/canola oil blend (combine ½ cup each if you cannot find blend)
â…” cup mayonnaise
Salt and freshly ground black pepper