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cozy greens Warm up the new year with cozy winter salads, packed with roasted and sautéed seasonal ingredients. Each bowl brings flavor, comfort and a fresh start, all while sticking to a limited budget. Fa 62.21) a ROASTED BEETS AND BARLEY SALAD SERVES: 4 ACTIVE: 25 MIN TOTAL: 50 MIN 3. cups peeled and cubed fresh beets tsp. smoked paprika 3 tbsp. plus 1 tsp. Schnucks olive oil, divided 1% cups uncooked quick pearled barley 3 tbsp. lemon juice 1 tbsp. Schnucks Dijon mustard 1 tbsp. Full Circle organic apple cider vinegar 1 tsp. minced garlic 3 cups shredded fresh kale with ribs removed % cup sliced red onion Ye cup crumbled feta cheese Ya cup Schnucks roasted pumpkin seeds 1. Preheat oven to 400 degrees. Ona parchment paper-lined sheet pan, toss together beets, paprika and 1 tbsp. oil. Season with salt and pepper, if desired. Roast, stirring halfway through, until caramelized, 25-30 minutes. 2. Meanwhile, cook barley according to package directions. Drain and set aside. 3. In a small bowl, whisk together lemon juice, Dijon, cider vinegar, garlic and 2 tbsp. oil. 4. In a large bowl, toss together kale with remaining 1 tsp. oil. Season with - bs salt, if desired. Massage kale until ; PRO TIP slightly softened, about 30 seconds. 5. Top barley with kale, roasted beets z Roast beets and massage kale and red onion. Sprinkle with feta and ahead of time to cut down on roasted pumpkin seeds. Drizzle with eae Mancha dale msc lemon-Dijon mixture and serve warm. them in an airtight container in Peet eke es PER SERVING: 388 CAL, 18G FAT (1G SAT FAT), 10MG CHOL, 235MG SODIUM, 48G CARBS (11G FIBER, 4G SUGARS), 13G PRO
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