Equipment
- stove
Ingredients
Salad Ingredients
- 1 cup brown rice
- ¼ cup red onion, finely chopped
- ¾ cup walnuts, chopped
- ½ cup Natural Delights Medjool Dates, chopped
- 1 bunch Tuscan kale, stems removed, finely chopped
- 1 lemon, juiced
- ½ tsp olive oil, optional
Salad Dressing Ingredients
- 1 orange, zested and juiced
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil, or tahini for oil-free
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp dried parsley
- salt and pepper, to taste
Method
- Add rice to a medium saucepan with 2 cups water or vegetable broth and a pinch of sea salt. Bring to a boil, reduce heat to low and simmer, covered, for 45 minutes, until rice is fluffy and tender. Set aside to cool.
- Place chopped onion in a bowl of water - this reduces the bitterness and makes the flavor less pungent. Soak for 20 minutes or so while you prepare the rest of the ingredients.
- Heat a medium skillet over medium low heat and add the chopped walnuts. Toast for 5-7 minutes until golden and fragrant, stirring frequently and ensuring they don't scorch.
- Add the kale to a bowl and drizzle with lemon juice and optional olive oil. Use your hands to massage for 15 seconds until tender.
- Prepare the dressing by adding all ingredients to a jar and stirring to combine. Season to taste with salt and pepper.
- Add all ingredients for salad to a serving bowl and drizzle with dressing. Toss to combine. Enjoy immediately or store in the fridge for up to 4 days. The hearty ingredients in this recipe will stay fresh and crisp even after being dressed!
Nutrition
Serving 1servingCalories 513kcalCarbohydrates 70gProtein 10gFat 24gSaturated Fat 3gPolyunsaturated Fat 12gMonounsaturated Fat 8gSodium 54mgPotassium 728mgFiber 9gSugar 24gVitamin A 6856IUVitamin C 96mgCalcium 255mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.