A Kale Salad with a Twist or Two
Please note: "Diabetic Friendly" means that a recipe can be easily adapted to those struggling with blood sugar levels. You might have to omit or add ingredients to make it appropriate for you. For example I personally omit/pick out the cranberries. I am not a doctor or nutritionist so please follow your doctors instructions.
Whenever we make the trip to Toronto, I get to stop by one of my favourite grocery stores ... Whole Foods. I feel like a kid in a candy store. That's where I got my inspiration for this Kale Quinoa salad. It's a combination of 2 salads that I bought and loved.
Kale is so much better than iceberg, romaine, or spinach. Not because it's more nutritious (which it is), but get this.... it doesn't wilt! That means you can make big batches for the week, pack it in your lunch, or make it the day before a party. This salad actually tastes better the second day!
It combines the nuttiness of the quinoa and almonds, with the tantalizing sweetness of the sweet potatoes and cranberries...all held together in a bed of kale. The result is really a complete meal!
First, you'll need to roast a couple of sweet potatoes. Cut them into 1/4 inch slices. I spray them with some olive oil. Add salt & pepper to taste. The pepper really adds a nice kick to the sweet potatoes.
Bake at 375 degrees for 20 minutes until cooked but not mushy. Allow to cool, cut up into small bite size pieces, and refrigerate.
You'll also need to make a small batch of quinoa. I use my rice cooker to make it. Add 1/2 a cup of rinsed quinoa to 1 cup of water. Cook and cool completely.
For a nice kick, I use hot balsamic vinegar in the dressing. I picked this one up from a store called Taste the 4th Sense.
It makes this salad taste amazing, but you can use regular balsamic with a pinch of cayenne instead!
Kale Quinoa Salad
*Recipe by Less Sugar Naturally*
1 large head of chopped Kale
1/2 uncooked quinoa, cooked in 1 cup of water - cooled
1 large Sweet Potato, cooked, cooled, and cut up
1/4 cup of dried cranberries (diabetic friendly tip: omit or sub with pomegranate seeds)
1/4 cup of almonds
A big handful of chopped parsley
1/4 to 1/2 cup olive oil
2 tbsp hot balsamic vinegar
2 tbsp balsamic vinegar
1/4 cup Apple cider vinegar
2 cloves of garlic - minced
1 tsp honey
salt & pepper to taste
juice from half a lemon
Just prepare the quinoa and sweet potato in advance. Allow to cool.
When you're ready, assemble the salad and toss in the dressing.
Just before serving, squeeze juice from half a lemon.