Crunchy Kale Winter Salad
This Crunchy Kale Winter Salad is a dish that combines many textures, flavors, and health benefits in one bowl. Combining fresh crunchy kale, apples, beetroot, sunflower seeds and bulgur wheat in a delicious tasting salad.
Ingredients
- 3 cups chopped curly kale
- ½ of whole lemon juice
- pinch of salt to massage the kale
- 1 large apple chopped into small cubes
- 1 large boiled beetroot chooped into small cubes
- 1 cup canned or frozen peas subtitute with chickpeas, lentils or other beans
- ½ cup toasted sunflower seeds
- ½ cup fine bulgur wheat
- ½ cup boiling water
Dressing
- 2 tsp dijon mustard
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 tbsp maple syrup
- ½ tbsp sumac
- salt to taste
Instructions
- Start by cooking the bulgur wheat. In a bowl combine bulgur wheat with boiling hot water. Stir and cover the bowl with the lid. Let it sit for about 5-8 minutes. Open the lid and fluff the bulgur with the fork. Let it cool down.
- In a large salad bowl add kale. Sprinkle with a pinch of salt and squeeze the lemon juice and massage the leaves for 2-3 minutes until they’re tender and a darker shade of green.
- To the kale add cooked bulgur wheat, apples, beetroot, peas, and sunflower seeds.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and sumac.
- Drizzle the dressing over the salad and toss everything to combine. Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to a day.