The holidays are almost over and although my kitchen has been full of all sorts of sweets and treats, with the new year just a few days away it’s time to regroup and focus on eating healthy. While eating healthy is important to my husband and I, we also like to eat what we love, which means making sure the meals are also appetizing. Fortunately for us, there’s a newly remodeled Pick ‘n Save just down the street from our home.
2013 has been one of the busiest years I can remember, and I have no doubt that 2014 will be any different. I’ve got a lot ahead of me this next year, including completing a number of pretty vigorous exercise goals that are on my 30 Before 30 list. In order to help me succeed at these challenges, it’s time to really focus on what I’m putting into my body. This New Year’s I want to try to eat meals high in fiber and protein, focusing on lots of vegetables, grains and lean meats.
Part of living a busy life is that our time is often limited. We are both on the go, but still want to ensure that we are eating healthy and balanced diets. By making sure that we eat a diet high in fiber and protein, we can stay full longer while we’re running around. The health key™ system at Pick n’ Save helps me easily spot items that fit into our lifestyle. The tags are easy to find and clearly point out items that are vegan, gluten free, high in fiber and protein, lean and have no sugar added.
Pick ‘n Save is perfect and convenient for busy families that appreciate healthy and fresh foods. They offer the best selection and quality of fresh ingredients. Additionally, they makes it easy to save by using price lock so that I don’t have to worry about coupons. So, when we’re looking for something healthy, delicious and affordable to make I can always find just the right items at one of my favorite Wisconsin grocery stores.
For more tips, tricks and recipes follow Pick ‘n Save on social media - Twitter, Facebook, Pinterest.
Winter Salad with Roasted Vegetables and Farro
1 medium to large sweet potato or yam, cubed
½ head of cauliflower, cubed
2 cloves of garlic, crushed
1-2 tbsp. extra-virgin olive oil, for roasting
½ tsp. salt
Fresh ground pepper
Dash of cayenne
2 cups cooked farro (about 1 cup uncooked farro)
4 cups of your favorite combination of leafy greens (I used 1 head of red leaf lettuce)
¼ cup walnuts
¼ cup reduced sugar dried cranberries
Feta cheese (if desired)
Soy-Balsamic Vinaigrette Adapted from In Pursuit of More
½ cup extra-virgin olive oil
¼ cup good balsamic vinegar
2 tbsp. soy sauce
1 tsp. sriracha sauce
To Make Winter Salad
*Farro and vegetables can be made a day in advance and kept in the refrigerator until ready to serve. Just remember, to place vegetables in warm oven before serving to reheat.
Preheat oven to 450°. Line a baking sheet with parchment.
In a medium-sized bowl, toss sweet potatoes, and cauliflower with olive oil, salt, pepper and dash of cayenne until vegetables are well coated. Spread vegetables evenly on baking sheet. Roast for 35 minutes, until tender and slightly browned. Make sure to stir half way through for even baking.
Cook farro according to package directions and set aside. Allow to cool.
While vegetables are roasting, put walnuts in pie pan and toast for about 4-6 minutes. Transfer to a cool surface and chop coarsely.
Into a small glass canning jar, combine olive oil, balsamic, soy sauce and siracha. Place lid on top and shake until combined. This recipe may make more dressing than needed but can be easily stored in the refrigerator until needed again.
To make salad, add lettuce to a large bowl and combine with 2 cups of farro. Drizzle with¼ cup – ½ cup (or preferred amount) of vinaigrette. Toss well, until all ingredients are combined.
Place equal portions of salad onto plates and dress with desired amount of roasted vegetables. Sprinkle with walnuts and cranberries. If you are looing for a bit of creaminess, feel free to add a smidge of feta cheese.
This salad is lovely served warm or at room temperature. Enjoy!