I love to have build a foundational meal of seasonal produce and robust, hearty ingredients. It then makes it so easy to keep the base ingredients on hand and customize depending on what we are craving or what additional ingredients we have around. This recipe serves 3-4 as a lunch or side.
Ingredients
2 fuyu persimmons, peeled and diced
1/2 pomegranate, seeded
4 cups kale, shredded or chopped
8 oz cooked beets, diced
1 cup cooked mixed grains
1/2 cup raw walnuts
1 tbsp citrus olive oil
balsamic glaze
sea salt
Instructions
Thoroughly mix the olive oil into the kale, either by hand or with two serving spoons. Add the grains and a dash of salt and toss. Top will persimmons, pomegranate and walnuts in any order. Add a generous drizzle of balsamic glaze before serving.
Toss or massage kale with 1 tbsp citrus olive oil. Set kale in the bottom of three bowls or containers as a base.