Power Berry Salad
Nell Benton, chef/owner at The National and Bowls, sent this recipe as one of her favorite pick-me-up salads. This simple yet flavor-packed Power Berry Salad is featured on the menu at Bowls.
Makes 1 to 2 servings
Salad:
2 cups chopped kale and mixed greens
1⁄2 cup quinoa, cooked and cooled
2 tablespoons chopped dried fruit (cranberries, sultanas, apricots and/or cherries)
1⁄4 cup fresh blueberries
1⁄4 cup crumbled feta
1⁄4 cup candied nuts (see note)
Cilantro lime vinaigrette:
1 jalapeño pepper, seeded and coarsely chopped
3 teaspoons garlic
2 teaspoons minced fresh ginger
1⁄2 cup lime juice
2/3 cup honey
2 tablespoon balsamic vinegar
2 teaspoon salt
1⁄2 cup packed cilantro leaves
1 ⁄4 cups extra-virgin olive
1 oil
Make salad: Add chopped kale and mixed greens to a large bowl. Add 1⁄2 cup cooked cool quinoa, chopped dried fruit (a mixture of any of the following: cranberries, sultanas, apricots, cherries). Add blueberries, crumbled feta and candied nuts.
Make cilantro-lime dressing: Put everything except oil in blender and blend. Add oil very slowly, drizzled in blender while on to fully incorporate.
Add dressing to salad.
Note: You can purchase candied nuts or make your own. For candied nuts, Benton uses walnut pieces, but pecans will work well also. Toss chopped nuts in simple syrup and a pinch of salt. Spread out on a parchment- or silpat-lined baking sheet. Bake nuts 5 to 10 minutes at 325 degrees, until nuts are golden and fragrant. Let cool. Store any leftover nuts in an airtight container.