Question: Do you have any turkey leftover from Thanksgiving? I know it’s been over a week since Turkey day, but I had so much turkey leftover this year (which is never a bad thing) that I needed a way to eat it. This Roasted Veggie and Wild Rice Power Salad is the perfect way to make use of it. If you already gobbled up all of your turkey (haha bad joke), then no worries, feel free to throw in some leftover chicken, or simply keep it vegan.
Originally I had thought about making a wild rice and mushroom casserole, but quickly settled on a salad. With the cold December air settling in now is the time to pump yourself full of nutrient-dense salads to keep us healthy, right. Yet, there is something about the cold weather that makes me despise cold salads and all of their rabbit food ways. I need a hearty kale salad topped with tons of freshly roasted veg to keep me warm and satisfied.
Let’s do this!
Hearty, fibrous kale is the base. Top that with warm, earthy wild rice and roasted sweet potatoes and broccoli and sprinkled with some leftover turkey/chicken if you please. All of this goodness is doused with a super creamy, rich garlic-y tahini dressing. Add a few dried cherries or cranberries on top and you’ve got yourself one tasty, filling, warming salad that won’t make your feel like your eating rabbit food on a cold winter day.
It’s called a power salad because its nutrient packed ingredients give you enough energy to keep going for hours. Energy is exactly what is needed as we head into Christmas season full speed ahead. Really, before you decorate your Christmas tree, or bake any cookies, or do any shopping you must make Roasted Veggie and Wild Rice Power Salad and devour it, then you will be ready to take on anything that comes your way. Cheers to that!
- 1 cup wild rice
- 3 cups water
- 1 tablespoon olive oil
- FOR THE ROASTED VEGGIES:
- 1 large sweet potato, cubed (peel if not organic)
- 1 head broccoli florets
- 4 teaspoons grapeseed oil, divided
- salt and pepper
- FOR THE DRESSING:
- 1 head of garlic, cloves broken up, but leave skin on
- ½ teaspoon grapeseed oil
- ¼ cup tahini paste (sesame seed butter)
- ½ teaspoon onion powder
- ½ teaspoon honey (sub maple syrup or agave nectar for vegans)
- ½ teaspoon dijon mustard
- Salt and pepper to taste
- ¼ cup + more hot water to thin
- FOR THE REMAINING INGREDIENTS:
- 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
- 1 to 2 tablespoons olive oil
- ¼ taspoon salt and pepper, each
- optional: 1 cup leftover turkey or chicken, cubed or shredded
- optional: handful dried cherries or cranberries for topping
- Preheat your oven to 375 degrees F.
- FOR THE WILD RICE:
- In a small sauce pot bring the 3 cups water to a boil. Add the rice and olive oil; give it a good stir. Reduce to a simmer. Simmer covered for 40 to 50 minutes, or until the rice is tender. Drain off any excess liquid.
- FOR THE ROASTED VEGGIES:
- While the rice is cooking get the veggies into the oven. Spread the sweet potatoes and the broccoli florettes onto individula rimmed baking sheets. Toss them with the grapeseed oil and salt and pepper. Spread the veggies in an even layer.
- Roast the veggies for 20 to 25 minutes, make sure to stir them half way through. The veggies should be tender and slightly charred.
- FOR THE DRESSING:
- Toss the garlic cloves and the grapeseed oil . Tightly wrap them in tin foil. Directily place garlic cloves on the grate in the oven, or into a small baking dish or pan.
- Roast the garlic cloves 15 to 20 minutes, or until fork tender.
- Once the garlic cloves are cooked, allow them to cool for a few minutes before handling.
- Squeeze the soft garlic cloves from their skin into a small food processor along with the tahini paste, onion powder, honey, dijon mustard and ¼ cup hot water. Pulse until well combined. Taste test and add salt and pepper as needed. Add more water a tablespoon at a time until your reach your desired consistency.
- Alternately you could use a fork to mash the garlic, and whisk the ingredients in a bowl.
- FOR ASSEMBLY:
- While the veggies are finishing up roasting add the stemmed kale to a serving bowl, add the olive oil and the salt and pepper. Use your hands to give the kale a good massage to help break down the tough leaves. Set aside until the veggies are done cooking.
- Once the veggies are done cooking add the wild rice, broccoli, and sweet potatoes to the kale. Also add the leftover turkey meat or chicken (optional). Toss the dressing into the salad and top with dried cranberries/cherries.
- Serve immediately.
- Leftovers can be stored together for a day or two, but they are best stored seperatly.