1. Combine vinaigrette ingredients in a blender and process until smooth.
2.
Place kale in a large mixing bowl and pour 1/2 of the vinaigrette over.
Massage with your hands for 1-2 minutes, or until broken down
slightly.
3. Add the
wheatberries, quinoa, cherries, apricots, hazelnuts, cashews and coconut
to the bowl. Drizzle the remaining dressing over and toss to combine.
Trail Mix Grain Salad with Herb Vinaigrette
Serves 6
All you need:
Vinaigrette
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey mustard (or Dijon mustard)
Zest and juice of 1 lemon
2 garlic cloves, chopped
2 tablespoons chopped parsley
2 tablespoons chopped basil
Salt and pepper, to taste
1 bunch kale, stemmed and chopped
1 cup cooked wheatberries
1 cup cooked quinoa
1/2 cup dried cherries
1/4 cup dried apricots, chopped
1/2 cup toasted chopped hazelnuts
1/2 cup roasted salted cashews
1/2 cup toasted coconut flakes
All you do:
1. Combine vinaigrette ingredients in a blender and process until smooth.
2. Place kale in a large mixing bowl and pour 1/2 of the vinaigrette over. Massage with your hands for 1-2 minutes, or until broken down slightly.
3. Add the wheatberries, quinoa, cherries, apricots, hazelnuts, cashews and coconut to the bowl. Drizzle the remaining dressing over and toss to combine.