I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.
Kale (chopped and massaged)
pears (bite size pieces)
almonds (roasted and roughly chopped)
onion, garlic, asparagus & cherry tomatoes
Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.
1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty
Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.
This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??
I think kale is well suited to a warm approach. This looks great! I’ve used kale this way this week too :).