I love nothing more than a nutrient-filled salad thats almost too pretty to eat! The Truffle Kale Salad has everything you need to stay satisfied and curb cravings. Not to mention- It's TRUFFLE infused! While truffles are known to be a costly delicacy, they are also rich in minerals that are your body needs- so next time you think about the investment, know that it's worth more than the fancy reputation!
The Nutrient Breakdown:
Truffle: A great source of minerals such as, copper, magnesium, manganese, zinc, iron, sodium, potassium and calcium.
Kale: Rich in vitamin K, vitamin A and vitamin C along with other vital nutrients, the health benefits of kale include detoxification, heart support, cancer prevention & much more! It's no wonder why this leafy green is so popular.
Cherry Tomatoes: Contain lycopene, an antioxidant that lowers your risk of certain diseases caused by cellular damage. Also high in vitamins A and B-6.
Sweet Potato: A complex carb and categorized as a starchy vegetable, they are packed with potassium, vitamin A, vitamin C and vitamin B6 which supports energy. They are also known to aid in weight-loss, healthy skin, cholesterol levels, prostate health and anti-cancer benefits.
Carrots: High in beta-carotene and fiber content, this root vegetable is also a good source of antioxidant agents. Carrots are rich in vitamin A, vitamin C, vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
Blood Orange: Like your average orange, the blood orange is high in vitamin C, Folate or B-9, Fiber (3g in one orange) and Anthocyanin, which is responsible for the red pigment that provides the blood orange's distinctive coloration. It is an antioxidant which provides the body with protection against cancer and heart disease. Anthocyanin in particular, also seems to help lower LDL or "bad" cholesterol
Almonds: Called the "wonder nut" because they include monounsaturated fatty acids, dietary fiber, antioxidants, vitamins like riboflavin, and trace minerals such as magnesium.
In this recipe, I used truffle honey and truffle oil, both of which you can easily order online or find at your local supermarket or Whole Foods. If you don't have access to truffle products- don't worry! The salad will taste just as good substituting for olive or avocado oil!
The recipe below is made to serve about 3-4 salads, so I meal prepped the leftovers into lunch containers and stored in the fridge! If you're looking to make just one, divide the ingredients by 4 :)
2-4 generous handfuls of kale leaves (I used packaged kale that has already been chopped)
1/2 container of cherry tomatoes
1-2 blood orange (I used half in this salad)
2 sweet potatoes (I used half of 1 in this salad)
4 carrots (peeled and chopped)
2 handfuls of almonds (chopped)
1 Bilinski's Chicken Sausage per salad (I used Organic Kale Balsamic)
4 tablespoons of truffle oil
2 tablespoons of truffle honey
1 tbsp avocado oil
Spices: Pink Himalayan salt, black pepper, garlic powder
Preheat oven to 425F
In a small bowl, toss sweet potatoes with truffle oil, truffle honey and spices. (Can substitute for avocado oil and regular honey) and place on to baking sheet, lined with parchment paper
Do the same for the chopped carrots and place on a separate baking sheet
Bake both for about 20-25 minutes- until they turn golden
In another bowl that you will be eating out of, massage kale with 1 tbsp of avocado oil and a sprinkle of salt
Top kale with almonds, blood orange and cherry tomatoes
In a small pan, sauté Bilinski sausage whole for about 5 minutes. Slice into smaller pieces and place on salad
After sweet potatoes and carrots are finished baking- place desired amount on to salad
If you are vegetarian or vegan- feel free to replace the chicken sausage with extra almonds to get more protein!