Crispy Kale Salad
A tangy goldenberry dressing compliments warm and crispy kale for a hearty plant-based entrée.
1 cup dry Quinoa
¼ cup Goldenberry Powder
1 Tbsp Yellow Miso Paste
2 Tbsp Safflower Oil
2 Tbsp Maple Syrup
¼ cup Apple Cider Vinegar
1 large bunch Latigo ("dinosaur") Kale
1 tsp Ume Plum Vinegar
½ cup Raw Walnuts, chopped
3 Tbsp Navitas Naturals Goldenberries
On a stovetop, combine the quinoa with 2 cups of water and bring to a boil. Cover and simmer over low heat until the water is gone and the quinoa is tender, about 20 minutes. Remove the cover from the pot and fluff with a fork. Let stand for a minimum of 5 minutes.
While the quinoa is cooking, whisk together the goldenberry powder, miso paste, oil, maple syrup, and apple cider vinegar. Wash and thoroughly dry the kale. Strip away and discard the stems, and place the leaves in a large mixing bowl. Add half of the goldenberry dressing mixture to the leaves, and toss to coat evenly. Spread the leaves out into a flat layer on a baking sheet, and place in the oven. Cook for 20-25 minutes, tossing once halfway through, until the kale is both tender and crispy, but not burnt. Remove from the oven and transfer off the the tray onto a plate to stop the cooking.
To assemble, divide the quinoa onto four serving plates. Whisk the ume plum vinegar into the remaining dressing, and drizzle on top of the quinoa. Top each plate with crispy kale, goldenberries and walnuts. Serve immediately.