This dish can be served as a main course, or as a side. When I first made this, I wasn’t sure if my children would enjoy it. They love my culinary creations, but when something is a bit “too healthy”, they pause to investigate, but eventually give ’em a try.
Look at the vibrant greens that shout out – I actually used two types of Kale – the green leafy/curly and purple varieties – I got these from my garden :).
Here is how I used it as a side to accompany baby back ribs and roasted Korean and Purple yams. The salad is quite filling, so a small portion is sufficient. I could not believe how full I was getting after eating the salad, I actually had to share my yams and ribs with my family! Seriously, my dinner ended when I finished the salad.
If you are a cold salad type, you can make one and essentially serve the Kale Salad as a side dish. I made it a couple times more, as a lunch or picnic item, very portable; as a side, can be served with a side of roasted asparagus and a green salad. There’s your light dinner meal, and your fibre comes from the chickpeas and spelt berries, with the (plant) protein – kale. Very satiating indeed.
This recipe serves 4 (main course) or 6 (as a side).
1 c spelt, cooked
1 bunch kale, stripped from stem and shredded (3 cups)
1 yellow onion
1 T extra virgin olive oil
1 c chickpeas, cooked
1/4 c currants
1/4 c pumpkin seeds (I buy raw, then toast slightly)
Salt and pepper to taste
Apple Cider Vinaigrette:
1 t Dijon mustard
1 t honey
2 T apple cider vinegar
1/4 c extra virgin olive oil
Combine 1st three ingredients of vinaigrette, whisking until combined. Then slowly pour in olive oil. Set aside.
Heat oil in pan and sauté onions for about three minutes; add kale and season with salt and pepper until kale starts to wilt. Pour into a bowl; add remaining ingredients. Give it a couple tosses, then drizzle the dressing over top. Toss again.
Serve immediately or store in airtight container and place in fridge overnight.
Notes: I do not use canned anything. For optimum results, soak your own chickpeas and spelt berries to your desired level of doneness. I like mine a stage past “just cooked” because I prefer a more nutty texture.
What I would do next time: Experiment with some diced sweet peppers and/or cucumbers. I would double the vinaigrette as well.
I was able to get the nutritional information for this. Per serving:
Have you tried spelt berries in a salad/side? What is your favourite recipe with this ingredient?