Bourbon Cherry Kale Salad with Almond Oat Granola
Ingredients
- 3 bunches lacinato kale, washed and chopped
- 2 tablespoons avocado oil (or other neutral-flavored oil)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 cups fresh cherries, pitted (1 cup for the salad, 1 cup for the dressing)
- 1 cup brussels sprouts, shredded/finely chopped
- 1 cup shredded red cabbage
- 1 cup microgreens
- almond oat sunflower seed granola
- 3 tablespoons organic cane sugar
- 1-2 teaspoons avocado oil (or other neutral-flavored oil)
- 1/2 cup whole, raw almonds
- 1/2 cup gluten-free oats
- 1/3 cup sunflower seeds
- 1 cup cherries, pitted
- 1 teaspoon lemon juice
- 3 tablespoons bourbon
- 1/4 cup avocado oil
- 1/4 cup balsamic vinegar
- 2 tablespoons agave/maple syrup
- pinch salt
Preparation
Make your dressing first
In a small saucepan, sautee the cherries over medium heat until they become soft, about 5 minutes
Next, whisk in all the other ingredients and bring to a boil
Then simmer for about 5-10 more minutes
Transfer the dressing to a blender and blend until smooth
Place in the fridge to cool while you make the granola and salad
Heat a large skillet over medium heat
In a large bowl, add the almonds, oats, sunflower seeds, and avocado oil and toss to combine
Add the 3 tablespoons to the skillet and melt the sugar
Once it starts to melt, immediately add the granola and coat the granola in the sugar
Allow the granola to cook for a few minutes until the oats start to brown, then pour back into the bowl to cool
Add the washed, chopped kale to a large bowl and add 2 tablespoons avocado oil, 1 tablespoon lemon juice, and 1/4 teaspoon salt and massage the kale with your hands until the leaves start to soften
Add the red cabbage, shredded/diced brussels sprouts, and microgreens to the bowl and toss to combine
Right before serving, toss in the cherries and granola and serve with dressing on the side
