How’s everyone faring after the long, intensive weekend of leftovers?
Our second Thanksgiving was stuffed full of butter and excessive amounts of meat, just because. We had to make up for the vegan binge the night before.
Since that fateful day, we’ve been starting each morning with a kale smoothie. Of course, the kale smoothie might just happen to come after I’ve eaten more leftovers, but I feel like it kind of balances it out, right?
Today I’m bringing the recipe for that kale salad that we had on Thanksgiving. I think I’ll be making it again for Christmas dinner with the addition of some roasted pomegranate arils!
This salad is pretty easy to put together once you’ve done the rinsing and chopping. We had leftover quinoa in the fridge so we didn’t have to labor over that for half an hour.
Toasting the pecans.
Maple-glazed! This makes the salad!
So does the white balsamic vinegar – Cara-Cara Orange/Vanilla from my favorite olive oil shop in Fort Collins.
Throw everything into a bowl and top with warmed quinoa, then toss.
I hope you’re all having a good start to the week! I’m off to another day at the brewery and I couldn’t be happier with my life. Prost!
What are your post-Thanksgiving cleansing foods/plans?