I am not a salad gal. With the exception of summertime, you won't catch me eating a salad. It's just not my go-to! That being said, this Massaged Kale Winter Salad is a winner! This recipe combines warm and nourishing goods like cooked quinoa and farro and roasted carrots with bright and fresh toppings like massaged kale and golden raisins.
Author: Maddie Augustin
Ingredients
2cupstuscan kale
2cupscarrots
1/2cupfeta cheese
1/4cupgolden raisins
1/2cupquinoa and farro1/4 cup of each
1cupvegetable broth
1/4cupolive oil
2tbspcapers
1tspsaltplus a pinch
Instructions
Preheat oven to 425F.
In a medium saucepan, combine quinoa, farro, and vegetable broth. Bring to a boil.
Reduce heat to low, cover, and cook for 12-13 minutes. Set aside, covered while preparing the remaining salad toppings.
Julienne carrots and toss in 2 tablespoons of olive oil with 1 teaspoon of salt.
Place on baking sheet and bake for 20-25 minutes, or until carrots are tender.
While carrots are cooking, prepare kale by removing the stems and roughly chopping. Add to a large mixing bowl.
Massage kale by adding 2 tablespoons of olive oil and a pinch of salt. Using your hands, scrunch and rub the leaves between your fingers until they appear darker in color and soften in texture, about 1-2 minutes.
Assemble salad by adding grains, massaged kale, carrots, feta, raisins, and capers to a large bowl and digging in!
Note: you can also top the salad with my Creamy Tahini Dressing or your own dressing of choice.