Fall Kale Salad
Yield 4 servings
4 cups kale, stem removed and chopped
1 cup cooked quinoa (follow cooking instructions on bag)
1 quart baby Bellas
1/2 cup dried cranberries, chopped
1 apple diced
1 Tablespoon lemon juice
3 Tablespoon rice wine vinegar
1 teaspoon honey
1/4 teaspoon hot pepper flakes (optional)
1/2 cup grapeseed oil
salt and pepper to taste
Preheat oven to 350 degrees.
Rinse baby Bellas to remove any dirt and grit* remove stem
Toss in neutral oil, salt and pepper
Place baby Bellas on a sheet tray cap up.
Roast for 25-30 minutes
When they have cooled to touch, slice and set aside
To clean kale, tare stem off and discard.
Slice clean leaves and wash in cold water, spinning access liquid off and place in large bowl
Add in sliced belly Bellas, coked quinoa, chopped cranberries and diced apples, sprinkle with salt and toss.
For the dressing, place lemon juice, honey, rice wine vinegar and hot pepper flakes in a bowl and whisk in grape seed oil. Taste. Season. Taste.
Pour half of the dressing over the salad and toss. If needs more, add more at this time. Taste, season if needed and taste again!
*if they were being served raw, use a damp paper towel to remove grit.