Warm Kale Salad

Here is the last recipe I will post before becoming a mother to 4. Something that's quick to pull together and super healthy for all you busy, smart mommas out there.

Warm Kale Salad

I make this easy, warm salad for dinner on meatless Mondays or any time I don't really feel like cooking (and I love having chilled leftovers for lunch).  There’s plenty of complete protein coming from the beans and rice so there is no need to worry about adding any meat (unless you want to, of course). This recipe is very flexible, so feel free to make substitutions. I often substitute cooked, cubed sweet potato or butternut squash for the bell pepper.  I also love this recipe with quinoa.

Salad ingredients:

2 cups brown rice, cooked (or quinoa)

4 cups kale, chopped (about 4-5 ounces)

2 tsp olive oil

2 large garlic clove, finely chopped

1 cup artichoke hearts, halved (frozen, defrosted works well)

1 can (15.5oz) garbanzo beans, drained

½ red onion, finely chopped

1 orange or yellow bell pepper, seeds removed, diced

¼ cup slivered almonds

salt and pepper to taste

parmesan cheese for dusting, optional

Dressing Ingredients:
zest and juice of one large lemon
2 T champagne vinegar

1 tsp. ground cumin

1 tsp Dijon mustard
1/4 cup + 1 Tbsp extra virgin olive oil

1 Tbsp shallot, finely chopped (optional)

salt and fresh ground black pepper to taste

Instructions:

Cook rice according to package, then set aside. While rice is cooking, make dressing by mixing all ingredients in a small bowl. Set aside.

In a large skillet over medium heat, add olive oil to pan. Add garlic and sauté for about 1-2 minutes. Next, add chopped kale. Stir to coat in garlic mixture. Wilt kale slightly, about 3 minutes. Add rice, garbanzo beans, and artichoke hearts to kale to warm up. Season with salt and pepper to taste. Put kale-rice mixture in large salad bowl. Add red onion, bell pepper, and almonds to salad. Mix well.

Toss salad with dressing and garnish with parmesan cheese, if desired. Serve with lemon wedges.