Make-Ahead Salad Bar Bowls
Servings
8
Servings
8
Ingredients
Kale and Roasted Beet Salad with Pickled Onion Vinaigrette
  • 6medium beetsquartered
  • 1 red onionpeeled and thinly sliced
  • 1cup apple cider vinegar
  • 1cup water
  • 2tbsp coconut sugar
  • 8cups kalefrom 1 large bunch
  • 1/4cup extra-virgin olive oil
  • 2tbsp Dijon mustardgluten free if desired
  • 1tbsp gluten-free tamari
  • 1/2 garlic clovegrated
Sun-dried Tomato, Brown Rice, and Chickpea Salad
  • 1 garlic clovepeeled
  • 1cup oil-packed sun-dried tomatoesoil reserved
  • 1cup toasted or raw walnuts
  • 1/4cup reserved oil from tomatoes or olive oil
  • 1tbsp sherry vinegar or balsamic vinegar
  • 1tbsp packed fresh oregano or basil leaves
  • 2cups cooked short-grain brown rice or quinoacold
  • 19oz can chickpeas, rinsed and drained
To serve Salad Bar Bowls
  • 2 avocados
  • 1 lemonquartered
  • 1/8tsp crushed red pepper flakesor to taste
Instructions
Kale and Roasted Beet Salad
  1. Preheat oven to 350 F. To ovenproof ceramic or glass pot with lid, add beets and a splash of water. Cover and bake until tender, about 1 hour. When cool enough to handle, remove skin from beets and cut into manageable (bite-sized) pieces. Set aside.
  2. To medium bowl, add onion. Alternatively, pack onion into large Mason jar. In small saucepan, bring vinegar, water, and sugar to a boil. When liquid has boiled and sugar has dissolved, immediately pour over onion, cover, and set aside for at least 10 minutes, or up to 1 month if stored in refrigerator. Add pickled onion to large bowl, saving pickling liquid.
  3. Remove stems from kale and shred; add to large bowl with onion and massage with your hands until kale has darkened in color and begins to become tender, about 15 seconds.
  4. Take 1/4 cup onion pickling liquid (refrigerate remaining liquid for another use) and add to small bowl or lidded Mason jar, followed by oil, mustard, tamari, and garlic; shake or whisk to combine and add to kale along with beets. Toss everything together until well incorporated. Keep covered in refrigerator for up to 5 days, until ready to serve.
To serve Salad Bar Bowls
  1. In food processor, pulse garlic until finely minced; add tomatoes, walnuts, oil, vinegar, and oregano or basil.
  2. Blend until thick paste forms.
  3. To large bowl, add tomato mixture along with rice or quinoa and chickpeas. Toss everything together until well incorporated. Keep covered in refrigerator for up to 3 days, until ready to serve.
  4. To bowls or to-go containers, add portions of Kale and Roasted Beet Salad with Pickled Onion Vinaigrette and Sun-dried Tomato, Brown Rice, and Chickpea Salad.
  5. Halve, pit, and slice avocados, then add on top of bowls or in containers along with a hefty squeeze of lemon to retain color and a sprinkle of chili flakes.
Recipe Notes

Per serving: 533 calories; 12 g protein; 34 g total fat (4 g sat. fat); 51 g total carbohydrates (12 g sugars, 13 g fiber); 342 mg sodium