Happy Monday, everyone! Yesterday I actually spent a long time in the kitchen meal prepping and it felt great to prepare some healthy foods that I know I would eat leftover!
If you saw the above picture on my instagram last week, you know how delicious I thought Cafe Zupas was, so I wanted to try to re-create the salad I had with my grilled cheese! I made a huge bowl to have for the week.
My version of the kale and quinoa salad had kale, freshly grated Parmesan cheese, chopped pistachios, pepitas, craisins, blueberries, halved red grapes, and quinoa. I used dried cranberries in place of dried cherries and added pepitas.
I’ve been trying to make vinaigrettes at home lately so that is the route I went. The salad at Cafe Zupas came with a fresh herb vinaigrette, so I just picked two of my favorite fresh herbs to use. I blended avocado oil, red wine vinegar, dijon mustard, fresh cilantro, fresh Italian parsley and a sprinkle of salt together, and voila!
I dug into the salad right away last night and enjoyed it as a side with my chicken and vegetable kabobs and then brought it to work for lunch today. Delicious! It would also be good with a raspberry vinaigrette!