Name: Grilled Vegetables and Kale Salad with Cottage Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar; 1/2 tsp Djion mustard; 2 tsp honey; 1/2 tsp garlic powder; sea salt and pepper; 1-1½ cup low fat or 2% cottage cheese; 2 medium sweet potatoes, diced; 1 medium red pepper, 1 inch cuts; 6 oz cremini mushrooms, half or quartered ((depending on the size)); 2 tbsp extra virgin olive oil; salt and pepper; 2 cups kale, leaves removed from stems; 1 cup broccoli florets; 1/4 red onion, sliced; fresh basil, parsley, dill for garnishing

This summer kale salad for two is loaded with healthy vegetables. Grilled sweet potatoes, red pepper and mushrooms compliments this salad with a smoky flavour. The protein rich creamy cottage cheese and feta brings it all together for an absolutely delicious salad!

Love the summertime meals with all the choices of fresh vegetables and the many varieties of greens. Growing up the only greens we ate was the iceberg lettuce! Can anyone relate?

Well today, we have an amazing number of choices and I love it! In today’s world, we really have to take it seriously and eat as healthy as we can, so we can avoid illnesses that have become rampant.

I called this recipe a salad, however, it can be easily referred to as a bowl. The only difference is it doesn’t have any noodles, grains or pasta. Although, I would consider adding quinoa to this salad to apt up the protein content and it would be more filling.

I grilled the sweet potatoes, red pepper and mushrooms. Oh my goodness, the smoky flavour from these vegetables was absolutely delicious! The cottage cheese adds a creamy texture and pungent flavour, where the feta is salt and a great addition. I made a sweet and savory vinaigrette for this salad and it was a perfect balance of flavours! SO good!

INGREDIENTS and TIPS

VINAIGRETTE:

Extra virgin olive oil: always use a good quality for salads
Apple cider vinegar: adds the tanginess to this salad
Honey: balances with it’s sweetness with the tangy apple cider vinegar
Dijon mustard: offers sweet, tangy and spiciness
Garlic powder: keeping it simple to not overpower the garlic flavour, although fresh garlic can be substituted
Sea salt and pepper: I like to use Himalayan sea salt

SALAD:

Cottage cheese: I do prefer 2% for this recipe for it’s a little extra creaminess, although 0% fat can be substituted
Vegetables to be grilled: sweet potato, red pepper and cremini mushrooms
Raw vegetables: kale, broccoli and red onion
Herbs: basil, dill and parsley

WHY MAKE THIS RECIPE

Where do I begin…..

It is so delicious that you wish you doubled this recipe! 🙂
Loaded with wholesome goodness
Packed with antioxidants, nutrients and disease fighting ingredients
Beneficial protein in a summer salad
Easy to make and have it ready in less than 30 minutes!

HOW TO MAKE THIS DELICIOUS SALAD

VINAIGRETTE:

Start making the vinaigrette so the ingredients have a chance to merry and become more flavours. In a jar, mix together the olive oil, apple cider vinegar, honey, Djion mustard, garlic powder, salt and pepper. Set aside.

GRILLING THE VEGETABLES:

Heat the grill or barbecue to a medium to high temperature. Meanwhile, add sweet potatoes, red pepper and mushrooms in a large bowl, drizzle olive oil over the vegetables and season with salt and pepper. Lay sweet potatoes on a grill tray and place on barbecue. Adjust the heat if it’s too hot. Grill for 15 minutes. After 5 minutes, add red peppers and mushrooms as they will cook within 5-10 minutes. Remove and set aside.

SALAD:

While the vegetables are grilling, place kale in a large bowl, drizzle about 1/2 tablespoon olive oil and massage the kale to soften the leaves. Add to the serving bowls, along with broccoli and red onion. Add the grilled vegetables, cottage cheese and feta. Garnish with fresh herbs and drizzle with the vinaigrette. Enjoy!

When it comes to storing this salad, any leftovers will change the texture of the grilled vegetables. They will become limpy and lose their flavour as well. This recipe calls for 2 serves and the amounts definitely will feed two people nicely.