Superfood Salad
I love the idea that this salad contains such good-for-you ingredients that it is worthy of being called "superfood", but it is nevertheless, absolutely delicious. Use the best balsamic vinegar you can find, as that is the sweet, sour flavor that really shines.
Servings: 4 -6
Ingredients
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 2 cups cherry tomatoes, halved
- 2 cups thinly sliced raw kale
- 2 cups grains, cooked according to directions on the package (wheat berries or pearl barley - quinoa is great as well)
- 1/4 cup good quality balsamic vinegar
- 1/8 cup olive oil
Instructions
- In a large sauté pan, heat 1 Tablespoon of olive oil over medium heat. Add the onions and cook, stirring frequently, until translucent, about 4 minutes. Add the cherry tomatoes and kale and sauté until they start to soften, about 5 minutes more. Remove from heat and toss with the grains in a medium bowl.
- In a small bowl, whisk together the balsamic vinegar and olive oil. Pour the liquids over the salad gradually, tossing to combine as you go. Add liquid just until the grains are evenly coated (you may not need all of the liquid). Refrigerate salad for at least an hour, and up to a day, before serving.
Notes
There are many ways to vary this salad. Nearly any grain can be used. My favorite is wheat berries, but pearl barley used in the photo at top is delicious as well. Although the combination of kale and tomatoes is hard to beat, roasted root vegetables like beets and carrots make a great substitute in the winter.
Inspired by Whole Foods Market's Superfood Salad.