by Amie

This feeds 2 very hungry people as a meal, or four people as a side. Feel free to increase or decrease components depending on your taste. Reserve the final dressing if you want to pack it for lunch the next day, and I like this with a little baked marinated tofu or chicken on top (it’s really not great with beef, pork, or fish/shellfish). 

1 recipe shallot vinaigrette (previous recipe)

1 bunch kale

2 cups roasted vegetables (butternut, potato, sweet potato, turnip, rutabaga - your choice)

1 cup cooked grain (wheat berry, farro, barley - again your choice)

½ cup toasted pumpkin seeds

¼ cup dried fruit (cranberries or raisins)

A few tablespoons good quality olive oil

Kosher salt

Optional: 1 cup diced roast chicken or baked marinated tofu

In a small bowl, place your cooked grain (the Eatwell wheat berries are excellent in this). Pour ¼ cup of the shallot vinaigrette on and toss to coat. Don’t skip this step. The grain will soak in the dressing, and you won’t overdress your salad. 

While your grain is settling, wash your kale and remove the tough stems. Dry it, and chop it fine. Place in a large bowl, and pour 1 tbsp olive oil and a sprinkle of salt on it, and give it a good massage for a minute until all the leaves are coated and feel nice. 

Add the grain to the kale, and add another ¼ cup of the vinaigrette. Toss to combine and divide into serving bowls. Top with the roasted vegetables, toasted pumpkin seeds, and dried fruit. A few chopped herbs, a little watermelon radish, or other colorful fresh veg would be lovely here for contrast if you have some available. If you are adding protein, now is the time. 

Pour yourself and your favorite dining companion a glass of something, and dive in while relishing the bounty of your CSA.