I flew into yoga on Friday night 30 seconds before the class started and looked down and see that the pedicure I treated myself to earlier in the week was a perfect match to the light purple of my yoga mat. It seemed like a sign. In fact, seeing as we are a week into January, maybe it was more like a message. Something like, “enough with the cookies and champagne already – get back on your mat”. My hamstrings echoed a similar refrain….for 90 minutes of vinyasas. Ouch.
For me, yoga is the last thing that should go during the build-up to the holidays, and yet this year, it quickly fell. I think it would be generous to estimate that I made it to a single class in the weeks before Christmas. As sad as I was to see the holidays end, it feels good to return to a more “normal” routine. It’s also the perfect time of year to pull out some delicious, simple, healthy recipes to compliment the yoga-infused schedule I’ve got planned out for the next few weeks. This “superfood” salad was one of my favorite things from the Whole Foods salad bar at home. It is a mix of healthy ingredients tossed in nothing more than a high-quality balsamic vinegar and a bit of olive oil. Because the balsamic is the flavor that permeates the entire salad, this salad is only as good as the quality of the balsamic vinegar. Beyond that, there are endless ways to vary it, and it’s a great way to use leftover grains and vegetables.
After 90 minutes of yoga and a bowl of this salad, you’re guaranteed to feel positively angelic. And you might almost forget just how many slices of povitica, bowls of noodles, and creamy custard you let yourself indulge in before the New Year.
Hope you are having a lovely weekend!
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 2 cups cherry tomatoes, halved
- 2 cups thinly sliced raw kale
- 2 cups grains, cooked according to directions on the package (wheat berries or pearl barley - quinoa is great as well)
- 1/4 cup good quality balsamic vinegar
- 1/8 cup olive oil
- In a large sauté pan, heat 1 Tablespoon of olive oil over medium heat. Add the onions and cook, stirring frequently, until translucent, about 4 minutes. Add the cherry tomatoes and kale and sauté until they start to soften, about 5 minutes more. Remove from heat and toss with the grains in a medium bowl.
- In a small bowl, whisk together the balsamic vinegar and olive oil. Pour the liquids over the salad gradually, tossing to combine as you go. Add liquid just until the grains are evenly coated (you may not need all of the liquid). Refrigerate salad for at least an hour, and up to a day, before serving.