Fall Artichoke Salad
Salads are normally a staple in my kitchen, but the colder it gets the less drawn I am to having something cold. That being said, this fall harvest salad is an exception. The crispness of seasonal produce (apples and kale) paired with the richness of cheese and nuts is the perfect filling combination. I do not give measurements for this recipe because there is no right and wrong with amounts for a salad, use what you got :)
What to grab
Kale, shredded
Olive oil
Artichoke hearts, drained and chopped
Chickpeas, drained and rinsed
Apple, diced
Parmesan cheese, shredded OR goat cheese, crumbled
Walnuts or pecans, roasted and chopped
Lemon juice
Balsamic vinegar
Maple syrup
Salt/pepper
What to do
Start by massaging kale with olive oil in a large mixing bowl. This will make the kale easier to digest and hopefully prevent the post-kale bloat situation.
Next, add in artichokes, chickpeas, apple, cheese and nuts. Mix.
On the side mix lemon juice, olive oil, balsamic vinegar, a dash of maple syrup and salt/pepper to taste. Pour over the salad and mix well.
Either top with extra protein (an egg, tofu, chicken, etc.) or enjoy as is!
