Kale Salad with Cherries, Zucchini, Beans, and Granola

This salad has a lot going on. If anyone tells you, it's impossible to get all your nutrients on a vegan diet, show them this recipe: fruits, veggies, beans, and oats. Come on.



Source: Half Baked Harvest | Serves: 4 | Time: 40 min


Changes

  • Replaced summer squash with more #zucchini

  • I skewered the zucchini

  • Replaced Parmesan with nutritional yeast

  • Replaced honey with agave

  • Replaced soy sauce with coconut aminos

  • Skipped microgreens

Ingredients

1 bunch #kale, leaves roughly torn

2 zucchini, chopped into 1-1.5 inch chunks

EVO for drizzling

S&P, to taste

4 ears fresh or grilled #corn kernels removed from the cob

1 1/2 cup fresh #cherries, pitted and halved

1 14-oz can pinto #beans, drained


Vinaigrette

1/3 cup shelled toasted sunflower seeds

1/3 cup EVO

1/4 cup nutritional yeast

2 tbsp lemon juice

1/4 cup fresh basil, chopped

S&P, to taste

Red pepper flakes, to taste


Granola

1 cup old fashioned #oats

1 cup unsweetened #coconut flakes

1/2 cup raw shelled sunflower seeds

1/4 cup EVO

1 tbsp agave

2 tsp coconut aminos

Pepper, to taste


Instructions

Get the vinaigrette and granola done ahead of time. Make the vinaigrette by blending all the ingredients together and keeping it in the fridge until you're ready.


For the granola, preheat the oven the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the oats, coconut and sunflower seeds to the baking sheet


In a small bowl, stir together the olive oil, agave, aminos, and pepper. Pour over the oats mixture and use your hands to toss everything together until combined.


Spread granola in a single layer. Bake for 10 minutes, stir and toss, and then bake for another 10 to 15 minutes or until oats are toasted. Remove from oven and let cool completely.


Ready for dinner? Time to assemble your salad.


Add the kale to a large bowl salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.


Heat a grill or grill pan to high heat.


Place the zucchini in another bowl and drizzle with olive oil, salt and pepper. Toss to combine. Skewer the chunks and grill the zucchini until light char marks appear, about 3-5 minutes per sides. Remove from the grill.


Add the grilled zucchini, corn, fresh cherries and beans to the bowl with the kale. Gently toss to combine.


Dole your salad out onto plates or in bowls. Sprinkle the granola on top. Pour vinaigrette on, to taste.


Journal


Food & Drink

6 glasses of water (will have two more before bed)

2 cups of coffee

2 glasses tomato juice

2 pieces of toast with peanut butter, sriracha, and cilantro

2 lite mini baby bell

Blueberry, kale, greek yogurt smoothie

1 banana

Tonight's salad


Exercise

1.5 mile long walks

7100+ total steps (planning to hit my 7700 goal set by Garmin before bed)

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