Hi everyone! Let me first apologize for my absence. Let’s play a bit of catch up shall we?!
For years I had been coping with carpal tunnel syndrome and in March I finally had a minor surgery to correct it. Hooray! I can’t tell you what a relief it is to finally be able to sleep all throughout the night without any pain! So…it took several weeks, but things healed well with my hand and my other half was such a dear and took great care of me. But, let me tell you the kicker. Went jogging this past weekend, because of course it’s that time of year, and I tripped and fell on…yep! You guessed it! On my hand(s)!! Goodnessgraciousness! To my relief, I didn’t mess it/them up too bad, but it scared me a great deal because my hand turned blue and then….PURPLE! Ha! Anyway, iced it up real good and we’re back to healing once again. I go for my follow up in a couple weeks and I’m sure my doctor will be giving me the major side eye! 🙂
Now, with all of that being said, how are you all doing!? Extremely well I hope!
My favorite time of year is here and I’m happy to share this simple salad that I’m excited to add to my collection. I found the prettiest purple cauliflower at the market and knew exactly what I wanted to make with it. The great thing about it is, it’s a salad. Meaning, you can put what ever you want in it, change the dressing to suite your taste, and/or throw in whatever odd ends you may have floating around in that fridge of yours.
1 Small Head of Cauliflower (color is your choice/ cut into bite size pieces)
2 – 3 cups of lightly packed Watercress (rinsed and thick stems trimmed)
(Baby Spinach or Baby Kale leaves may be a good substitution if Watercress is not available)
Olive oil for drizzling
1/3 cup of Cooked Quinoa (that has been cooled to room temp.)
1 small Handful of Pecans or Walnuts
2 – 3 Tablespoons of Gruyere Cheese (cubed or shredded)
1 – 2 small Chioggia Beet (thinly sliced)
(These are really optional. I used them more for a pop of color)
2 Tablespoons of Olive Oil
1 Teaspoon of Dijon Mustard
1 Teaspoon of Apple Cider Vinegar
1 Teaspoon of Pure Maple Syrup (Honey or Agave Nectar is good too)
Sea Salt and Pepper to taste
I tend to go light on dressing, but you may want more. 🙂
Preheat oven at 400 degrees. Place cauliflower onto a lined baking sheet, and drizzle with a little olive oil. Bake for 15 – 20 minutes or just until soft to a fork. Allow to cool a bit.
In a small bowl, mix all of the ingredients for your dressing. In a medium bowl add your cauliflower, quinoa, cheese, pecans, and dressing. Once that’s mixed in well together, then lightly toss in your watercress and beets.
Serve and enjoy! xoxo