During a long weekend trip to Nashville this past fall with Justin, we stumbled upon a restaurant we loved and ended up going to twice while we were there. On their menu they had this amazing shredded kale salad that we couldn’t get enough of ( I know, I know, not typical vacation food – but trust me there were burgers and sweet potato fries consumed after this). I was determined to remember to replicate it when we got home (and after I purchased a food processor). Fast forward to January, after receiving a food processor from my parents for Christmas 🙂 , I finally got around to trying to replicate the recipe and to my delight it was a success and now I want to share it with all of you! This salad is super easy to make, very healthy, and really tastes great too. The shredded of the kale and added dressing really makes the bitter kale flavor you are used to.
Shredded Kale Salad
1 bag of kale – take out the big stems
2 tbs of olive oil
¼ cup of toasted slivered almonds
¼ cup shredded parmesan cheese
optional: add ¼ cup of dried cranberries or sundried tomato pieces for a little sweet taste
Place half the bag of kale into the food processor with a tablespoon of olive oil and pulse until it is finely ground into small pieces.
Add the rest of the kale and additional tablespoon of olive oil and finish the shredding process
Remove all the shredded kale into a big bowl.
Squeeze the juice of a lemon and a small additional drizzle of olive oil and toss.
Add the slivered almonds, parmesan cheese and any additional toppings and mix well.
My boyfriend has recently fallen in love with wheatberries after trying them at the Whole Foods Market salad bar. Since he became hooked, I decided to buy a big container from the bulk section and begin experimenting with recipes for great salads and dinner side dishes.
What are wheat berries?
Wheat berries are whole, unprocessed wheat kernels in their most natural form. Wheat berries contain the bran, germ, and endosperm of the wheat kernel, which means you are getting the maximum nutritional benefits. Wheat berries are an amazing whole grain and healthy form of a carbohydrate.
What are these nutritional benefits?
Very high in fiber – great for your digestive health
Loaded with B Vitamins which increase metabolism and support a healthy nervous system
High levels of magnesium and phosphorus which are essential for regulating blood pressure and supporting strong bones.
Contain plant estrogens or phytoestrogens that combined with the minerals found in wheat berries (magnesium, selenium, copper, and manganese) help reduce your risk of developing certain types of cancers.
This recipe I am sharing with you today is a perfect transition into fall. It is easy to make and incorporates many seasonal ingredients.
Fall Wheat Berry Salad
2 cups of wheatberries
½ butternut squash peeled and cubed
½ cup of diced figs
½ cup of walnuts or pecans
1 bag of kale
1. Cook the wheatberries by bringing 6 cups of water to a boil and letting the berries cook on medium for about 50 minutes.
2. In the meantime, prepare a baking sheet with tin foil and spray with olive oil. Place the squash on top and spray again – cook in the oven on 375. After about 20 minutes, pull out the baking dish and add the bag of kale. Place back in the oven for the remaining 10-15 minutes. Take the squash and kale out of the oven and let cool.
– option to add the chopped figs in the oven at the half way mark to roast them as well
3. Once the wheatberries are finished cooking, add them to a large bowl – drizzle with olive oil and toss.
4. Add in the cubed squash, kale, figs, and nuts then mix thoroughly.
5. Serve as a side dish or on top of a green salad.
I love a great salad that is QUICK and easy to make. I am always rushing out the door in the morning to get to work on time after squeezing in my morning Pure Barre class; so I need something that was already made the night before or something I can literally throw together in five minutes or less.
I have two go – to salads these days that are packed with flavor and nutrients and keep me full all afternoon.
1. Place the desired amount of arugula into your bowl or container
2. Slice the cherry tomatoes in half and add to the arugula
3. Top with 1/4 cup of pine nuts
4. Sprinkle 2-3 tbsp of Parmesan cheese
5. Add chicken breast or other leftover dinner meat to the top
6. Dress your salad with a squeeze of half a lemon and a drizzle of olive oil and sprinkle with some black pepper
Spring Mix or Spinach
Trader Joe’s SuperFood Frozen Mix
-Blend of Quinoa, Cubed and Roasted Sweet Potatoes, Carrots & Red Peppers
1/2 Avocado Optional: Protein/Meat of Choice
1. Cook the Trader Joe’s SuperFood Mix as directed on the package (4-6 minutes in microwave or stove) then set aside and let cool for a few minutes
2. Add desired amount of spinach and/or spring mix to your bowl or container
3. Top your greens with half of the SuperFood mix
4. Add chicken or another leftover dinner meat, chickpeas or white beans, almonds or walnuts for additional protein
5. Top with 1/2 avocado sliced
This article also appears on Women’s iLab to inspire the next generation of female leaders.