Kale Salad with Toasted Nuts, Seeds, & Buckwheat
yields: 6 side servings
Ingredients
- ⅓ cup pepitas
- ⅓ cup sliced almond
- ¼ cup sunflower seeds
- ¼ cup buckwheat groats
- ½ lb washed and dried stemmed kale leaves, chopped (from a 10-12oz bunch)
- 1.5 tablespoons extra virgin olive oil
- 2 gala apples, cored and shredded*
- 2 large carrots, shredded
- ¾ cup freshly grated parmesan cheese
- 2 tablespoons lemon juice from 1 large lemon
- Salt & pepper, to taste
INSTRUCTIONS
- Preheat the oven to 325°F. Combine the pepitas, sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and toast in the oven until lightly browned and toasty, 15-18 minutes. Let cool.
- In a large bowl, massage the olive oil into the chopped kale leaves and let rest while you prepare the rest of the ingredients.
- Toss in the shredded apples & carrots, grated parmesan cheese, and two tablespoons of lemon juice. When the seeds and nuts have cooled, toss them into the salad and season to taste with salt & pepper.
Notes
*Really any apple will work, but I chose gala as they're less prone to browning quickly! If you're planning on serving it right away, no need to worry about this!
