A crispy, crunchy salad for lunch today!
Kale Salad from HowSweetEats
1/2 cup dry Quinoa
1 cup veggie broth
Prep the Quinoa, boiling the veggie broth and then adding the quinoa. Simmer until broth is absorbed.
Make the Kale Salad, omitting Bacon and Goat Cheese. Toss in some olive oil before you cook the shallots (to make up for the lack of bacon grease).
Mix the two together!
- 1 large bunch of kale, torn from stems and torn into pieces
- 2 teaspoons olive oil
- 2 teaspoons fresh apple cider
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 shallot, diced
- 1 clove of garlic, minced
- 1 small sweet potato, diced
- 1 honeycrisp apple, diced
- 1/4 teaspoon cinnamon
- 1/4 cup pine nuts
- 1/4 cup pomegranate arils
- 1/2 cup dry quinoa
- 1 cup veggie broth
A few weeks ago I was at Follow Your Heart in southern California and had a side salad with my meal that I tried to recreate parts of here. The kale was impressively crispy on the outside but fit in so well with the salad. I had to try it!
(Pictures are worth a thousand words, right? I just wrote you a seven paragraph essay.)
Suffice it to say, it was tasty. How could it not be with such tasty ingredients? So there.
The kale went limp after a little while. Anybody had a crispy kale salad before? Let me know if you give this one a shot!