Ingredients with Measurements:
- 1 cup of groats
- 2 cups of water
- 1/2 teaspoon of salt
- 1 bunch of kale, chopped
- 1/2 cup of dried cranberries
- 1/2 cup of chopped walnuts
- 1/4 cup of olive oil
- 1/4 cup of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Rinse the groats in a fine mesh strainer and transfer them to a medium-sized pot.
2. Add 2 cups of water and 1/2 teaspoon of salt to the pot and bring it to a boil.
3. Reduce the heat to low and let the groats simmer for 20-25 minutes or until tender.
4. Drain any excess water and let the groats cool.
5. In a large mixing bowl, combine the cooked groats, chopped kale, dried cranberries, and chopped walnuts.
6. In a small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
7. Pour the dressing over the salad and toss to combine.
8. Serve immediately or refrigerate until ready to serve.
30 minutes
Temperature: None
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
Substitutions for ingredients:
- Instead of groats, you can use quinoa or brown rice.
- Instead of kale, you can use spinach or arugula.
- Instead of dried cranberries, you can use raisins or chopped apricots.
- Instead of walnuts, you can use almonds or pecans.
- Instead of apple cider vinegar, you can use red wine vinegar or balsamic vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add sliced avocado or crumbled feta cheese to the salad.
- Top the salad with grilled chicken or shrimp for a protein boost.
- Add sliced apples or pears for a sweet and crunchy addition.
- Use different types of nuts or dried fruit for a different flavor profile.
Tips and tricks:
- Make sure to rinse the groats before cooking to remove any debris.
- Let the groats cool before adding them to the salad to prevent wilting the kale.
- Massage the kale with a little bit of olive oil before adding it to the salad to make it more tender.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped walnuts or dried cranberries.
Garnishes:
- Chopped walnuts
- Dried cranberries
- Sliced avocado
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Sweet potato fries
- Garlic bread
Troubleshooting advice:
- If the groats are too hard, let them simmer for a few more minutes until tender.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to rinse all produce before using.
- Store the salad in the fridge and discard any leftovers after 3 days.
Food history:
- Groats are a type of whole grain that have been used in traditional European cuisine for centuries.
- Kale is a leafy green vegetable that has been cultivated for over 2,000 years.
Flavor profiles:
- This salad is sweet and savory with a nutty crunch from the walnuts and a tangy dressing.
Serving suggestions:
- Serve this salad as a main dish for lunch or as a side dish for dinner.
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