Serves 4 as a starter, or 2 as a main
- 1 bunch kale, stems removed
- 2 carrots grated or sliced into curls with a veggie peeler
- 2 tablespoon orange juice
- 1 tablespoon fresh lemon juice
- 3 tablespoons rice wine vinegar
- 1 teaspoon maple syrup (or coconut nectar or honey)
- 1/2 teaspoon grated ginger
- 2/3 cup walnut oil (or extra virgin olive oil)
- sea salt and pepper to taste
- 1 cup cooked quinoa (feel free to add more for a heartier salad)
- 1 small red onion thinly sliced
- 1 cup dried blueberries or fresh blueberries
- 1 cup toasted walnuts
- Optional: 1 apple, cored and chopped (I like Honeycrisp apple here)
First, whip up the dressing. Add the orange juice, lemon juice, rice wine vinegar, ginger, and maple syrup (or coconut nectar) to a small bowl. Whisk until ingredients are incorporated. Then, while continuing to whisk, stream in the walnut oil. Taste, and add salt and pepper to preference.
Next, prep the salad base. In a large mixing bowl, combine the chopped kale and carrots. Add dressing and toss the salad gently until the leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight. This helps soften the kale and add flavor.
By the way, this salad base can keep for several days in the fridge no problem. Just add the other ingredients before serving.
Right before serving, add the quinoa, red onion, walnuts, and blueberries (and apple, if using). Toss gently and serve. Garnish with additional berries if desired.