Lemon Kale Salad with Almond Pilaf - Bravabod
Recipes

Lemon Kale Salad with Almond Pilaf

Valentina

Here's a crowd-pleasing salad that will fill you up without weighing you down. A lemony kale salad studded with toasted slivered almonds, a grain and lentil pilaf, crumbled feta, and chewy cranberries. The dressing is just a simple blend of lemon, olive oil, and a bit of garlic. Inspired by one of my favorite salads at Whole Foods Market, the Kale Soofoo Salad. I use a store-bought grain and legume blend here, which makes preparation a total breeze.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 4 cups raw kale, hard stems removed
  • 2 cups cooked bean and grain blend (Note 1)
  • 3/4 cup feta cheese, crumbled
  • 3/4 cup slivered almonds
  • 1/2 cup dried cranberries Dressing
  • 1/4 cup olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 clove garlic, minced
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake for 8 to 10 minutes, stirring halfway through the cooking time. Keep an eye on them to avoid burning. They will be ready when they turn golden brown and are fragrant. Once toasted, remove from the pan and transfer to a container or plate to cool.
  2. Step 2: Whisk together all dressing ingredients. Set aside.
  3. Step 3: Place the kale in a large mixing bowl. Add in a splash of the dressing and use your hands to massage the dressing into the leaves for about 30 seconds. As you massage, the leaves will soften and lose volume. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. It will not make the salad soggy, but will make the whole dish much more palatable and digestible.
  4. Step 4: Add the remaining salad ingredients to the kale and toss to combine.
  5. Serve: Enjoy with the additional dressing, to taste. This salad is fantastic with Roasted Salmon.

Recipe Notes

Note 1: I use the Spelt, Green Lentils & Long Grain Brown Rice blend packs from Whole Foods for these. Every 2 cups is equivalent to about 1 packet. You can use any pre-made grain and bean blend you prefer, or make your own by combing an equal amount of cooked green lentils with a cooked grain of choice (barley, brown rice, quinoa, etc) to equal the amount indicated.

Nutrition

Here's a crowd-pleasing salad that will fill you up without weighing you down. A lemony kale salad studded with toasted slivered almonds, a grain and lentil pilaf, crumbled plant-based cheese, and chewy cranberries. The dressing is just a simple blend of lemon, olive oil, and a bit of garlic. Inspired by one of my favorite salads at Whole Foods Market, the Kale Soofoo Salad. I use a store-bought grain and legume blend here, which makes preparation a total breeze.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 4 cups raw kale, hard stems removed
  • 2 cups cooked bean and grain blend (Note 1)
  • 3/4 cup vegan feta cheese or diced avocado
  • 3/4 cup slivered almonds
  • 1/2 cup dried cranberries Dressing
  • 1/4 cup olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 clove garlic, minced
  • salt and pepper, to taste

Instructions
  1. Step 1: If making the homemade vegan feta, do so now. It does not need to be baked and is ready within 10 minutes.
  2. Step 2: Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake for 8 to 10 minutes, stirring halfway through the cooking time. Keep an eye on them to avoid burning. They will be ready when they turn golden brown and are fragrant. Once toasted, remove from the pan and transfer to a container or plate to cool.
  3. Step 3: Whisk together all dressing ingredients. Set aside.
  4. Step 4: Place the kale in a large mixing bowl. Add in a splash of the dressing and use your hands to massage the dressing into the leaves for about 30 seconds. As you massage, the leaves will soften and lose volume. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. It will not make the salad soggy, but will make the whole dish much more palatable and digestible.
  5. Step 5: Add the remaining salad ingredients to the kale and toss to combine.
  6. Serve: Enjoy with the additional dressing, to taste.

Recipe Notes

Note 1: I use the Spelt, Green Lentils & Long Grain Brown Rice blend packs from Whole Foods for these. Every 2 cups is equivalent to about 1 packet. You can use any pre-made grain and bean blend you prefer, or make your own by combing an equal amount of cooked green lentils with a cooked grain of choice (barley, brown rice, quinoa, etc) to equal the amount indicated.

Nutrition

Here's a crowd-pleasing salad that will fill you up without weighing you down. A lemony kale salad studded with ripe avocado, a cauliflower-almond pilaf, non-dairy cheese, and chewy dried cranberries. The dressing is just a simple blend of lemon, olive oil, and a bit of garlic. Inspired by one of my favorite salads at Whole Foods Market, the Kale Soofoo.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 4 cups raw kale, hard stems removed
  • 1 1/2 cups raw cauliflower rice
  • 3/4 cup nut-based feta cheese or diced avocado
  • 3/4 cup slivered almonds
  • 1/2 cup dried cranberries
  • 2 teaspoons cooking oil Dressing
  • 1/4 cup olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 clove garlic, minced
  • salt and black pepper, to taste

Instructions
  1. Step 1: If making the homemade almond feta, do so now. It does not need to be baked and is ready within 10 minutes.
  2. Step 2: Preheat the oven heat to 410°F. Toss the cauliflower with the cooking oil. Spread the riced cauliflower on a large baking sheet and roast it for 10 minutes. Stir it halfway through the cooking time. Set aside.
  3. Step 3: Lower the oven heat to 350°F. Spread the almonds on a baking sheet and bake for 8 to 10 minutes, stirring halfway through the cooking time. Keep an eye on them to avoid burning. They will be ready when they turn golden brown and are fragrant. Once toasted, remove from the pan and stir together the almonds with the cooked cauliflower.
  4. Step 4: Whisk together all dressing ingredients. Set aside.
  5. Step 5: Place the kale in a large mixing bowl. Add in a splash of the dressing and use your hands to massage the dressing into the leaves for about 30 seconds. As you massage, the leaves will soften and lose volume. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. It will not make the salad soggy, but will make the whole dish much more palatable and digestible.
  6. Step 6: Add the remaining salad ingredients, including the cauliflower-almond pilaf, to the kale. Toss to combine.
  7. Serve: Enjoy with the additional dressing, to taste. This salad is fantastic with Roasted Salmon.
Nutrition

Here's a crowd-pleasing salad that will fill you up without weighing you down. A lemony kale salad studded with ripe avocado, a cauliflower-almond pilaf, crumbled feta, and pomegranate seeds. The dressing is just a simple blend of lemon, olive oil, and a bit of garlic. Inspired by one of my favorite salads at Whole Foods Market, the Kale Soofoo.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 4 cups raw kale, hard stems removed
  • 1 1/2 cups raw cauliflower rice
  • 3/4 cup feta cheese, crumbled
  • 3/4 cup slivered almonds
  • 1/2 cup pomegranate seeds
  • 2 teaspoons cooking oil Dressing
  • 1/4 cup olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 clove garlic, minced
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven heat to 410°F. Toss the cauliflower with the cooking oil. Spread the riced cauliflower on a large baking sheet and roast it for 10 minutes. Stir it halfway through the cooking time. Set aside.
  2. Step 2: Lower the oven heat to 350°F. Spread the almonds on a baking sheet and bake for 8 to 10 minutes, stirring halfway through the cooking time. Keep an eye on them to avoid burning. They will be ready when they turn golden brown and are fragrant. Once toasted, remove from the pan and stir together the almonds with the cooked cauliflower.
  3. Step 3: Whisk together all dressing ingredients. Set aside.
  4. Step 4: Place the kale in a large mixing bowl. Add in a splash of the dressing and use your hands to massage the dressing into the leaves for about 30 seconds. As you massage, the leaves will soften and lose volume. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. It will not make the salad soggy, but will make the whole dish much more palatable and digestible.
  5. Step 5: Add the remaining salad ingredients, including the cauliflower-almond pilaf, to the kale. Toss to combine.
  6. Serve: Enjoy with the additional dressing, to taste. This salad is fantastic with Roasted Salmon.
Nutrition

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Lemon Kale Salad with Almond Pilaf

PT20M 4 cups raw kale, hard stems removed 2 cups cooked bean and grain blend (Note 1) 3/4 cup feta cheese, crumbled 3/4 cup slivered almonds 1/2 cup dried cranberries 1/4 cup olive oil 2 1/2 tablespoons lemon juice 1 clove garlic, minced salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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