Tag Archives: chicken noodle soup

Kale, Pomegranate, and Caramelized Parsnip Salad Recipe by PBS Food

I had a large bag of kale from our winter garden, along with a few other mixed greens, 2 small bags of parsnips, and 4 pomegranates in my refrigerator, so when I saw this recipe on Pinterest, I immediately wanted to try it.

I put on a large pot of chicken noodle soup while I roasted the parsnips and prepped the other salad ingredients. It was absolutely delicious! And it looked like Christmas! This one’s going in the archives. The dressing recipe alone is worth saving! And it was the perfect accompaniment to the soup on this dreary winter day.

Here’s what PBS says: “Prepare a crispy maple-caramelized, roasted parsnips intermingled with sweet pomegranate seeds and shredded kale from Aube Giroux of the Kitchen Vignettes blog.”

Kale, Pomegranate, and Caramelized Parsnip Salad Recipe

Yield: 8 servings

Ingredients

For the Salad:

  • 1 large bunch of kale (about 10 large leaves)
  • 1 pomegranate
  • 4 medium parsnips (about 1 pound)
  • 2 Tbsp olive oil
  • 3 Tbsp maple syrup

For the Dressing:

  • 1/3 cup olive oil
  • 1 clove garlic, finely minced
  • 2 Tbsp maple syrup
  • 2 Tbsp fresh-squeezed lemon juice
  • 1 Tbsp apple cider vinegar
  • Salt and pepper, to taste

Optional Garnish:

  • 2 Tbsp. freshly grated parmesan
  • 3 Tbsp. toasted hazelnuts

Directions

  1. Wash the parsnips and scrub if needed, no need to peel them. Slice lengthwise into pieces about 3 inches long and then cut those into quarters (or eights if the parsnips are big). Place them in a roasting pan with the 2 Tbsp olive oil and 2 Tbsp maple syrup and toss well. Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool.
  2. Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
  3. Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.
  4. Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
  5. If you wish, garnish with toasted hazelnuts (simply place hazelnuts in a skillet on medium heat for about 5 minutes, stirring frequently so they don’t burn) and freshly grated parmesan.

Original URL: http://www.pbs.org/food/kitchen-vignettes/kale-pomegranate-and-caramelized-parsnip-salad/

 

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Journey Journal: Days 35-40

Day 35: Monday, February 4, 2013

Happy Birthday, Dad! Today was a good day. Had curry for lunch with my friend Adrianne. Went to the gym after work and had a nice evening at home.

Day 36: Tuesday, February 5, 2013

Went shopping on my lunch break at Old Navy, and between a gift card, coupon, and rewards, ended up with 5 pairs of pants, a pair of shorts, and sunglasses for only $16 out of pocket! And the jeans are a size down from the last time I bought there, so something must be working! Most of the clothes were for Bryan–he needed new khakis for school. Went to the gym again after work, and made sure to get my 15 minutes in the sauna there tonight as well, followed by a relaxing Epsom salt bath at home afterwards.

Day 37: Wednesday, February 6, 2013

Good day. Worked out after work and was able to run my errands between work and Shepherding Group. Had a good time sharing and praying with our small group and enjoyed some delicious Tchibo Sana coffee–from Germany!

Day 38: Thursday, February 7, 2013

I know I went to the gym today, but I can’t remember any of my food choices. All I remember is that, today, I became an aunt again! My brother and his wife had their first child, Sophia! Can’t wait to meet her! Her pictures are precious! I just wish we lived closer. So happy for them!

Day 39: Friday, February 8, 2013

Woke up this morning and weighed in–down 7.6 lbs. since New Years! And into the next “deca-range” on the scale! Goal is 17.6 lbs. more, which seems reasonable now. Had an apple and coffee for breakfast and some spicy lentils wrapped in whole wheat flax tortillas for lunch. Got off work around 6 and headed to the gym, only to find it closes at 6 on Fridays. Bummer. So, I picked up a bag of egg noodles from the store and came home to make Bryan some fresh chicken noodle soup for dinner. It hit the spot after a week of cooler temperatures.

Day 40: Saturday, February 9, 2013

Today’s schedule included nothing except resting, reading, and a quick workout at the gym, plus copious amounts of French Press coffee and water. Got up around 8:30 and Bryan cooked rice ‘n’ eggs for us (it’s kind of like a breakfast stir-fry of sorts, that includes lightly fried rice, scrambled eggs, olive oil, garlic, and marjoram or basil). I tossed together a fruit salad of fresh apples, banana slices, and strawberries and put on a kettle of water for my French Press coffee. We watched some soccer (live from Great Britain), and then I caught up on some TV and reading before heading to the gym at 11am. Had a simple smoothie for lunch (recipe from the book I’m reading, French Women Don’t Get Fat by Mireille Guiliano) and read some more. Tonight, I think we’ll make curry again and hopefully make it to bed early.