The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Winter Veggie Salad
Per Serving
125 g beets, carrots, watermelon radish
50 g savoy cabbage (tossed in oil, nutritional yeast and salt)
40 g kale (tossed in oil, nutritional yeast and salt)
50 g dried cranberries
1/2 c garbanzo beans
2 T basalmic vinaigrette
​
​
Equipment needed: 1 bowl large enough for all the ingredients, 1 sheet pan (2 for larger servings)
Preheat your oven to 440.
While your oven is heating up, place the beets, radish, and carrots in a bowl. Drizzle the viniagrette over top. I know that some people are "anti-beet", I'm married to one, but even he loves this salad. I hope if you aren't a fan you'll still give them a try because they really add to the sweetness of this salad.
And chickpeas. Why I am having you mix everything together while you are waiting for the oven to heat up is so your veggies have time to release juice to mix with the vinaigrette. Toss everything together and set aside.
Next add the cranberries.
When your oven reaches temperature, add the cabbage to a sheet pan (unlined) and place in the oven. I don't use a silpat for cabbage and kale because they get crispier without it.
Set timer for 5 minutes.
After 3 minutes check on the cabbage, some ovens cook faster than others and at 440 degrees, cabbage can burn quickly. If the cabbage has brown edges, add the kale to the sheet pan (for 4 servings, I suggest using a second sheet pan for your kale). Cook kale with the cabbage for the remaining time on the timer.
When the timer goes off, remove the cabbage and kale and add to the salad.
From start to finish this dinner takes less than 10 minutes. Enjoy.
