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Harvest Salad Recipe

The ‘Harvest Salad’ was purposefully crafted to combat the cold dreariness that often accompanies the shift from Fall into Winter. This salad is both warm and hearty without bogging you down.

Harvest Salad Recipe

  • Prep Time: 20 minutes
  • Servings: 4

Here’s what you need:

Main Ingredients
  • 1/2 bunch of Italian parsley
  • 1 large bunch of green kale
  • 1 cup of brown Rice
  • ¼ cup of extra virgin olive oil
  • 2 tsp of Italian seasoning
  • 3 tbs of dried black currant (cranberries can be used as a substitute)
  • pinch of Himalayan sea salt
  • Optional: sliced almonds for garnish

Directions

  • Using a rice cooker or pot, follow the cooking direction on the bag of rice.
  • Clean and wash the parsley and kale using cold water. (cold water prevents the leaves from wilting).
  • While the rice is cooking, begin to remove a large portion of the stems and any yellow or soft leaves from the parsley. And proceed to loosely chop the parsley into medium fine pieces.
  • Remove the thick center vein from each kale leaf. Taking a few de veined leaves at a time lay the leaves on top of each other and tightly roll them. You should end up with something that closely resembles a kale cinnamon roll.
  • Begin chopping the rolled kale into ¼” pieces. ( rolling before chopping ensures evenly shredded pieces.) Once the roll has been chopped make one final chop down the center of the roll to ensure that everything is bite size. Add the kale to the chopped parsley and set aside in a large bowl.
  • Place the dried black currants into a small bowl and cover with hot water for 5 minutes before draining and adding to the kale. (Do not leave the currants in the water for too long. We want to ever so slightly rehydrate them, you do not want them soggy)
  • Place the dried black currants into a small bowl and cover with hot water for 5 minutes before draining and adding to the kale. (Do not leave the currants in the water for too long. We want to ever so slightly rehydrate them, you do not want them soggy)
  • In a small bowl, combine the olive oil, seasoning and salt.
  • Once the rice has finished cooking, fluff and add to the large bowl with the other ingredients. Give the bowl a good stir to evenly mix the ingredients before adding the olive oil dressing. Option to garnish with sliced almonds. Serve immediately and enjoy!

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