Maple Roasted Vegetable and Kale Salad
- ktsveggielife
- Apr 23, 2017
- 5 min read
We just got back from our "romantic getaway" to St. George. I say "romantic" because we were about 26 hours without our child. We dropped him at my parents, drove down to run the Southern Utah Half Marathon, did some climbing, and came home. Not most couples ideas of a "romantic" getaway, but that is how we roll.
The race was great. The weather was perfect: mid 50's - low 60's, no wind, not a cloud in the sky. Honestly, it felt a wee bit too warm toward the finish. It isn't a huge race only 610 participants. And, it is the best run I have ever done. I blew myself away with my time and my pace. Derek convinced me to start on the 2nd row and just go for it. So I did. Instantly the front pack sprinted away from me and I was running alone between the speed demons and everyone else. Because of this, I took a wrong turn at the beginning of the race and had to backtrack. Luckily it only added about .25 to my race. Turning a 13.2 race into a 13.45 race. This meant, I had to make up time and space. And I held that pace the entire time. I don't know how. But here are my splits.
Interval Time of Day Chip Time Chip Pace Gun Time Gun Pace
Start 7:05:21AM
6M Split 7:47:02AM 00:41:41 06:57 min/mi 00:41:42 06:57 min/mi
10 Mile Split 8:14:54AM 01:09:33 06:58 min/mi 01:09:34 06:58min/mi
Finish 8:35:37AM 01:30:16 06:54 min/mi 01:30:17 06:54 min/mi
I have never held that type of pace for more than 3 miles before. I got 1st in my age division and 6th overall female. Not too shabby. We calculated my extra distance and it actually put me at about a 6:45ish pace. YIKES.
Post race
Look at that handsome fella with his cash prize for winning 4th OVERALL in Men's. He is amazing. I turned him into a runner. He is a physical therapist and turned us both into strong, competitive runners. I owe my running career to him. (And to me gaining weight in college...)
Here's me...
After the race and some smoothies from Orange Peel, if you are ever in St. George, UT, go there. So good. We went climbing. I am convinced that the best way to pop a blister under your toenail is to cram your foot into a climbing shoe. The pain was so real. But at least I could belay in style...
You can't tell, but I am totally reclining in that crevice because it was so hot.
But it was a fun quick trip and sadly we came home to a sick little boy with a fever and he did his first real throw up. Wow, it was a lot. And the poor little guy was just crying and shaking. So there have since been hours of cuddles. It is 9 AM and he is still sleeping (he normally wakes ready to play at 6).
And that, is why I am actually getting something written. I wish I could say this is what I made us when we got home from our trip but I had a veggie burger and frozen peas...I am just really behind because that is mom life and I wouldn't change a thing about it. If I had more hours in my day, I'd spend them playing with my son, so I wouldn't get more house work or normal work done anyway. So I shall take advantage of this time to tell you about this awesomely delicious salad.
There is nothing more satisfying than a good, hardy salad that actually makes you full. As my husband says, "I can eat as much of it as I want and not feel bad at all." However, I have issues with most salads. It isn't that I don't like them, I love them. However, I feel like most people don't know how to make a salad be a meal unless there is meat in it. Let me give you a few examples.
1. How many people have gone to a restaurant and found the only thing on the menu is the house salad of lettuce, cucumber, and tomatoes. Thank you for my $10 plate of 150 calories, I am still hungry.
2. Every time I go to a conference and order the "vegan" option, I get a big plate of lettuce with a few vegetables and a cup of fruit. And I am STARVING. Everyone else got the same thing, plus a chicken breast, a roll, and a brownie.
3. Vegan wrap = lettuce, cucumber, tomatoes, maybe shredded carrots. Again, still hungry.
I believe most places just say, take out the meat and cheese and Ta-da I made it vegan. Not thinking about the fact that if any human being eats this for a meal they will be starving. I was complaining to a friend and she said, "I wish I got a salad." I then showed her and said, "Would this make you full?" She promptly saw my blight and apologized. Then I pulled out my hummus, crackers, and Lara Bar and indicated that, "I always come prepared." Which is sad. Everywhere I go, I always come prepared with my own food because I have been to too many conferences, dinner parties, work parties, etc. where all I can eat is the 100 calorie salad.
This is why I pride myself in making hardy salads that will leave everyone full and wanting more because they are delicious, they have protein, and they have healthy fats: the items necessary to make you feel satiated and keep you full for a long time. Plus, I love variety with my vegetables. Don't you?
Ingredients
1/2 -1 large bunch of Kale, washed and shredded
1 c dry or 1 can Chickpeas
1 Butternut Squash, peeled and cubed
Brussel Sprouts, halved
1 T + 1/2 tsp Olive Oil, divided
2-3 T Balsamic Vinegar
4 tsp Maple Syrup, divided
Salt and Pepper, to taste
1.5 tsp Ground Cinnamon, divded
Pecans, roughly chopped
Pumpkin Seeds
1/4 c Tahini
1 tsp Lemon Juice
Hot Water, to thin
Directions
1. If using dry chickpeas, place in pressure cooker with 4 c water and let sit 4 hours. Once soaking is done, drain and return to pressure cooker with 3 c water. Seal and bring to pressure. Cook 8 minutes and do a natural pressure release.
*If you didn't have time to soak and still want to use dry beans. Put beans and 4 c water in pressure cooker, seal and bring to pressure. Steam for 30 minutes then do a natural pressure release.
*If you are using canned beans, rinse and drain them.
2. Preheat oven to 400 degrees F. Peel and cube butternut squash. Wash and half brussel sprouts. Combine is a large bowl with 1 T olive oil, 2-3 tsp balsamic vinegar, i tsp maple syrup, 1 tsp cinnamon, and salt and pepper to taste. Stir to thoroughly coat and pour onto a baking sheet. Bake 20 minutes, remove from oven and turn pieces. Return vegetables to oven and bake 15-20 more minutes.
3. Once chickpeas are ready. combine chickpeas with 1/2 tsp olive oil, 2 tsp maple syrup, and 1/2 tsp ground cinnamon. Stir to thoroughly coat and pour into a medium skillet over medium heat. Stir often to prevent sticking/burning. Cook until crispy.
4. Chop pecans
5. Make tahini dressing by combining tahini, 1 tsp maple syrup, lemon juice, and hot water to thin (should be a pourable consistency).
6. Wash, dry, and shred kale.
7. Combine everything into a beautiful salad and ENJOY
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