Autumn Kale Salad

by Wanda Johnson, VSU Extension associate and culinary specialist

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Autumn Super Salad Recipe

Ingredients:

Salad
2 c shredded kale leaves
1 c shredded collard greens
1 c shredded green cabbage
1 c shredded purple cabbage
1 cup diced broccoli florets
¼ c thinly sliced red onion
1 cup diced apple
1 cup diced dried apricots
1 cup dried cranberries
1 cup feta cheese
1 ½ c super grains
½ toasted almonds or walnuts

Dressing
1 lemon – cut into wedges
1 orange- zest and juice
2 garlic cloves
½ tsp. crushed red pepper flakes
½ tsp. salt
½ c olive oil
Honey, to taste

Method:

Prepare super grains:
You may use a package of pre-cooked Brown rice & Quinoa that has been heated and cooled. If cooking your own, rinse the super grains under cold water until the water runs clear. In a small pan, heat water to boiling. Add the super grains, cover the pan and simmer for 15 – 20 minutes. Remove from the heat and let sit for 10 minutes. Fluff the super grains with a fork and turn onto a plate to cool.

Prepare salad & dressing:
Combine the first eleven ingredients together in a large bowl.
Mix dressing ingredients in a food processor or blender.

To serve:
Add the dressing to the salad and mix until ingredients are coated. Top with toasted almonds or walnuts. Serve immediately or chill overnight.

Lesha Berkel