Greenview Farm Baby Kale Recipe
Narragansett Creamery feta, beets, native berries, sunflower seed-pistachio crumble, citrus vinaigrette
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Ingredients
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Salad Base
Sunflower Seed-Pistachio Crumble
Citrus Vinaigrette
Method
Preparing the Salad
- 1
Prepare the Salad Base
In a large bowl, combine the baby kale, diced beets, native berries, and crumbled feta cheese. Toss gently to mix.
- 2
Make the Sunflower Seed-Pistachio Crumble
In a mixing bowl, combine sunflower seeds, chopped pistachios, olive oil, honey, and salt. Mix well until the seeds and nuts are coated with oil and honey. Spread on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10 minutes, or until golden brown. Stir occasionally to prevent burning.
- 3
Prepare the Citrus Vinaigrette
In a small bowl, whisk together olive oil, fresh orange juice, lemon juice, honey, salt, and black pepper until well combined.
- 4
Assemble the Salad
Drizzle the citrus vinaigrette over the salad base and toss gently. Top with the sunflower seed-pistachio crumble before serving.