The trick here is the hot grains. They wilt the kale just a bit without taking away too much of the crunch. This makes the kale a lot more palatable to pickier eaters.
6 cups shredded raw kale
1 can garbanzo beans, drained and rinsed
3 cups cooked grains, hot (I usually use a combination of quinoa and brown rice)
1 cup dried cherries
1/2 cup roasted pumpkin seeds
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 large clove of garlic
1 pinch Herbes de Provence
salt and pepper to taste
crumbled feta cheese (leave out if making a vegan salad)
In a large bowl toss kale, beans, grains, cherries, and pumpkin seeds until well mixed.
Whisk vinegar, oil, mustard, honey, garlic, salt and pepper until emulsified. Add to kale mixture and toss to combine. Serve immediately, or refrigerate up to 3 days.
Southwestern variation: Replace the balsamic vinegar with apple cider vinegar; replace cherries with sun-dried tomatoes; replace the garbanzo beans with pinto beans; replace the Herbes de Provence with cumin and oregano; replace optional feta cheese with shredded Monterrey Jack; garnish with crushed tortilla chips; garnish with crushed tortilla chips.
6 cups shredded raw kale
1 can garbanzo beans, drained and rinsed
3 cups cooked grains, hot (I usually use a combination of quinoa and brown rice)
1 cup dried cherries
1/2 cup roasted pumpkin seeds
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 large clove of garlic
1 pinch Herbes de Provence
salt and pepper to taste
crumbled feta cheese (leave out if making a vegan salad)
In a large bowl toss kale, beans, grains, cherries, and pumpkin seeds until well mixed.
Whisk vinegar, oil, mustard, honey, garlic, salt and pepper until emulsified. Add to kale mixture and toss to combine. Serve immediately, or refrigerate up to 3 days.
Southwestern variation: Replace the balsamic vinegar with apple cider vinegar; replace cherries with sun-dried tomatoes; replace the garbanzo beans with pinto beans; replace the Herbes de Provence with cumin and oregano; replace optional feta cheese with shredded Monterrey Jack; garnish with crushed tortilla chips; garnish with crushed tortilla chips.
