Spring Kale, Wild Rice + White Bean Salad

This nutrient-rich + delicious salad is a meal in itself

INGREDIENTS

Salad

• 2 cups cooked wild rice or grain of your choice (I used BROL here)

• 2 cups cooked butter beans

• 5-6 medium carrots, sliced about 1/2” thick on the diagonal to make “coins”

• 4 cloves garlic

• 2 Tbs extra virgin olive oil

• 1 bunch fresh dill

• Sea salt

• Freshly ground black pepper

• Handful of pickled red onion (recipe here)

• 4 cups of kale (see massage instructions below)

Dressing

• 1 Tbs Dijon mustard

• 1 Tbs maple syrup

• 2 Tbs apple cider vinegar

• 3 Tbs extra virgin olive oil

• Pinch of sea salt

Instructions

• Preheat the oven to 400F

• Put carrots, garlic and oil in a bowl and mix well

• Spread on a parchment-lined baking sheet in the oven for about 20 min - they should be cooked but not mushy

• Make the dressing by combining all ingredients and shake well

• Mix the rice, beans and carrots and toss well with the dressing

• Add the massaged kale and dill and mix well

• Sprinkle with the pickled onions and pepper and serve

• Massaged Kale
  Ingredients
  4 cups shredded laminate kale
  2 tsp extra virgin olive oil
  2 pinches of fine sea salt

  Directions:
  Combine the shredded kale, olive oil and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender, about 2 min

Notes

• Serves 2 as a main and 4 as a side

Adapted from and thanks to My New Roots for the recipe