I thought it would be time for another Kale recipe again, because it’s simply one of the most amazing super foods with so many great benefits for you! I posted an info graphic about Kale benefits in an earlier blog post, you can check it out here if you want to learn more about Kale’s fantastic health benefits. And also, I thought it would be nice to finish off the weekend in a healthy manner, as my boyfriend and me usually love to eat out a lot during the weekends – and well, unfortunately, that’s not always superfood 😉
This recipe was inspired by a restaurant visit I mentioned in another blog post as well. Actually, I went to PF Chang’s a couple of weeks ago with my lovely friend who visited me from Switzerland. We have been best friends since childhood, more than half of our lives actually…really amazing.
Anyways, PF Chang’s seasonal menu actually tends to feature a couple if Superfoods dishes, for example Quinoa, or in this case, Kale. The salad my friend ordered (that inspired me) was called Shanghai Waldorf salad, due to its typical Waldorf salad ingredients, like apples, celery and walnuts. It also came with an amazing miso dressing that I introduced in a blog post last week. However, for this one, I “veganized” it.
I tried my friend’s salad and simply loved it, so I decided to re-create it for the blog! It also looks so pretty and colorful in my opinion – and the best of this all, it’s packed with Superfoods!
This salad contains the following 4 Superfoods:
- Handful green grapes
- 4 – 5 radiccio
- 1 Apple
- 2 – 3 stalks of celery
- 2 small tomatoes or a few cherry tomatoes
- Pomegranate (for decoration)
- 1/4 cup caramelized Walnuts: walnuts, 1 tbsp agave, 1 teaspoon coconut oil
- Miso dressing: 4 1/2 tbsp miso paste, 4 1/2 tbsp agave, 3 tbsp rice vinegar, 3 tbsp mustard
For non-vegans and not-so-strict vegans (like me normally), the agave can be replaced with honey! 😉
- Prepare the miso dressing
- Cut all ingredients into bite size pieces, add to miso dressing, mix well, so the dressing covers all ingredients evenly
- In a pan, heat the coconut oil, then add the walnuts and agave, sauté until the walnuts are nicely caramelized
- Add the walnuts and the pomegranate over the salad – serve as a light dinner or as an appetizer
- Kale and Quinoa Waldorf Salad with Chickpeas (produceonparade.com)
- Waldorf Salad with Purslane (alongthegrapevine.wordpress.com)
- DINING: P.F. Chang’s seasonal fall menu (pe.com)
- Autumn Waldorf Salad for Dinner (nesslisa404.wordpress.com)
- Gluten- Free Crisp Apple Waldorf Salad (glutenfreebudgetguru.com)