I'm not sure if your kiddos will love this salad, mine wouldn't get near it, but I absolutely love it! So this one is just for you, mama, unless you are lucky enough to have kids who eat fresh kale. I actually made this one up with leftovers I had in the fridge and it turned out absolutely awesome, so I wanted to share it! It's always great when you eat something that you know is good for you and also tastes great!
If you are turning your nose up to the idea of fresh kale, give it a try! The trick is to rub a little olive oil in the leaves to make them tender. It's really amazing!
Prep time: 10 minutes
Cooking time: 0 minutes
6-8 leaves of fresh kale, washed, deveined and chopped into 1 inch pieces
2 cooked beets, cubed into 1/2 inch pieces (I buy precooked beets to make it easier)
2 handfuls of shredded brussel sprouts
1 avocado, cut into bite-sized cubes
1 1/2 cups cooked farro **
2 handfuls of fresh arugula
1/4 cup feta cheese crumbles
1 apple diced into bite-sized pieces
2 handfuls of roasted nuts of choice
Lemon Mustard Dressing
1/4 cup fresh squeezed lemon juice
2 Tbsp dijon mustard
1 small finely diced clove of garlic
1/3 cup olive or avocado oil
Salt and pepper to taste (I use Richmond Real Salt)
Once you cut the kale into pieces, drizzle a little olive oil over it (like 1-2 teaspoons) and rub the oil into the leaves until they soften. Throw them into a bowl with all of the other ingredients and toss. Most of these measurements just depends on your preference. If you like more or less farro, arugula, feta, etc, adjust to your taste.
To make the dressing, add all ingredients except the oil in a small bowl and whisk together. Then, slowly add the oil while whisking until it all blends together like a nice creamy dressing.
Drizzle the dressing over the salad, toss it all together, split it into two bowls (or one if you're really hungry) and enjoy!
*If you don't have or don't like one of these ingredients, don't fret! Just make it without it or add something else that you have on hand or that you love!
**You can use any grain you have available, even rice or quinoa, but I think a plumper grain, like farro, wheat berries, whole spelt, etc would be nicer in this salad if you can manage it.
If you have leftover chicken, meat, salmon, etc, throw it in! Or you can just leave it vegetarian.