Sweet Grape Asparagus Salad on a Bed of Collard Ribbons

Combine roasted sweet grapes and asparagus with fresh collards for a healthful and filling salad.



From "Naturally Lean"
April 2017

  • Choose a healthy salad for your next meal.
    Photo by Allyson Kramer
  • “Naturally Lean,” by Allyson Kramer offers healthy whole foods based vegan and gluten-free recipes from dawn to dusk.
    Cover courtesy Da Capo Lifelong Books

Total Hands-On Time: 30 min

Preparation Time: 10 min

Cook Time: 20 min

Yield: 6 servings

Naturally Lean:(Da Capo, 2016), by Allyson Kramer proves that low-calorie doesn’t have to mean low satisfaction; these gluten-free, plant based recipes are high in nutrients, have less than 300 calories per serving — and they taste amazing. There are no fillers, no added or refined sugars, and no processed ingredients you can’t pronounce. This excerpt is from Chapter 3, “Fabulous Fruits.”

Roasting is an exciting way to enjoy the oh-so-common grape; the long oven time brings out even more of a grape’s sweetness. Grapes are high in vitamin K, which is essential to healthy blood and promotes stronger bones. They are also a good source of vitamin C. Paired with asparagus and served on a bed of collard ribbons, this salad is as healthful and filling as it is unusual.

Ingredients:

• 20 stalks asparagus
• 1 cup seedless red grapes
• 3/4 teaspoon olive oil
• 1/2 teaspoon poppy seeds
• 1/4 teaspoon freshly ground black pepper
• 3 collard green leaves
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 2 teaspoons pure maple syrup
• 1/4 cup pine nuts

Instructions:

1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat.

2. Trim the tough ends from the asparagus and cut the stalks into thirds. Place on the prepared baking sheet along with the grapes.

3. Drizzle evenly with the olive oil and sprinkle with the poppy seeds and black pepper.

4. Bake for 17 to 20 minutes, until the asparagus is tender.

5. Remove the stems from the collard leaves and then stack the leaves on top of each other and roll into a cylinder. Slice thinly to chiffonade the greens into ribbons.

6. Massage the greens with the lemon juice, salt, and maple syrup for about 1 minute, until tender.

7. Toss with the roasted grapes and asparagus and add the pine nuts. Serve immediately.

Per serving:

• 86 calories
• 4.8 g fat
• 198 mg sodium
• 202 mg potassium
• 10 g carbohydrates
• 2.7 g protein

More from Naturally Lean:

• New Healthy Alternatives for Old Habits
• Healthy Delicious Spinach Artichoke Dip
• White Chocolate Peanut Butter Fudge Bites


Excerpted from Naturally Lean: 125 Nourishing Gluten-Free, Plant-Based Recipes--All Under 300 Calories, by Allyson Kramer. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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