Shared Plates: March 2018 Contest Winner
Eating your greens doesn’t have to be a bore. Just ask Kellie Kucik, the blogger behind Plant Based Detroit, and this month’s featured winner. Her sweet and savory kale salad is packed with nutrients and full of flavor.
“This salad is inspired by one I often order from a favorite local restaurant, Mt. Chalet,” writes Kucik. “You might not expect this sports bar to have a world rocking kale salad, but alas, my world has been rocked!”
In Kucik’s variation, she subs out a black bean patty for crispy whole beans. “The ingredients might not sound all that exciting, but I swear, it’s a killer combo,” says Kucik. “I love the play on savory, sweet and tart flavor.”
Recipe: Sweet and Savory Kale Salad
For the lemony red wine vinaigrette
1/3 cup olive oil
1/4 cup fresh squeezed lemon juice
1/4 cup red wine vinegar
3 tablespoons pure maple syrup
1/2 tablespoon Dijon mustard
2 teaspoon garlic powder
1 teaspoon Himalayan sea salt
1 teaspoon fresh cracked pepper
For the sautéed onions
2 sweet yellow onions
1 tablespoon olive oil
Himalayan sea salt
For the Crispy Black Beans
2 cans black beans, drained and rinsed
2 tablespoons olive oil or coconut oil (*substitute with vegetable stock if oil free)
1 tablespoon garlic powder
1 tablespoon onion powder
Himalayan sea salt and fresh ground pepper, to taste
For the Salad
4 bunches lacinato kale (one bunch will yield one entree sized serving)
4 ounces quinoa (*Kucik uses half a bag of Trader Joe’s sprouted quinoa), cooked per the directions
1 cup golden raisins
1 cup sliced almonds
Prepare quinoa per the package directions
Thinly slice onions and place in large frying pan over medium heat. Add a splash of extra virgin olive oil, a few grinds of Himalayan sea salt, and stir. Cook over medium heat for 20-30 minutes, stirring frequently, until onions are soft and golden brown.
Drain and rinse black beans. Place beans in a large frying pan over medium-high heat. Add a splash of oil (*Kucik uses the onion pan after the onions are cooked, so no additional oil is necessary). Toss and sprinkle with garlic powder, onion powder, salt and pepper, making sure are the beans are coated. Cook for about 10 minutes until beans are coated and crispy.
Wash, dry, remove stems, and chop the kale.
For each serving, use a large bowl and place one bunch of chopped kale and 1/4 cup of dressing. Toss to coat. Add 1/4 of each batch of black beans, quinoa and sautéed onions. Top salad with 1/4 cup each of slivered almonds and golden raisins. Toss to combine, and enjoy!