Copycat All Hail Kale

Mmmmm, kale. I love kale any way I can get it. Raw, cooked, blended and juiced…I love it all. This wasn’t always the case though, as kale wasn’t exactly a staple in my house growing up. I understand not everyone has as much love for this leafy green as I do, but I’m here to change that my friends. I present to you, the All Hail Kale.

If you’ve been to Veggie Grill, then this may sound familiar to you. That’s because it’s one of their signature salads, and I love it dearly. I tried it for the first time while living in Southern California a few years back and immediately fell in love. Thankfully by the time I moved back to Seattle, Veggie Grill had migrated north as well. I actually had a VG about five minutes away from my old apartment. Although it was extremely convenient (and delicious), it proved to be dangerous for my bank account so I started doing a little experimenting.

My version is a little simpler than VG’s, but every bit as delicious. I marinated my kale in a homemade mango-ginger dressing then topped with veggies, candied walnuts and blackened tempeh. This recipe is a little involved because I made almost all the components myself, but I promise it’s so worth it.

Kale haters, you need to get with it. The health benefits of kale are stellar as it’s a good source of Vitamins A, C, K, Folate, Calcium and antioxidants. This salad is sure to make a kale lover out of just about anyone! All hail to the kale.

(Copycat) All Hail Kale

2015-01-05 23:37:47

Serves 2

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Prep Time

10 min

Cook Time

5 min

Prep Time

10 min

Cook Time

5 min

Salad

1. 4-5 Cups of Chopped Kale
2. 1/4 Cup Candied Walnuts*
3. 1/4 Cup Corn Salsa
4. 1/2 Cup Shredded Carrots
5. 1/2 Cup Cooked Quinoa
6. 1 Batch of Mango Ginger Dressing (Recipe Follows)
7. 8 oz. Blackened Tempeh (Recipe Follows)

Mango Ginger Dressing

1. 1/2 Cup Mango, Cubed
2. 1 Tablespoon Olive Oil
3. 3 Tablespoons Rice Vinegar (Unseasoned)
4. Juice of 1/2 Lime
5. 1/8 Teaspoon Fresh Ginger
6. 1 Teaspoon Honey
7. Blackened Tempeh
8. 8 oz. Tempeh
9. 1/2 Teaspoon Paprika
10. 1/4 Teaspoon Garlic Powder
11. 1/4 Teaspoon Onion Powder
12. Dash of Chili Powder
13. Salt and Pepper to taste

Instructions

1. First, prepare the dressing to give the kale time to marinade. Combine all dressing ingredients in a blender and blend until smooth. Pour dressing over kale, and massage until coated. Cover and set in the fridge.
2. To prepare the tempeh, warm a skillet over medium-high heat and lightly spray with non-stick spray.
3. Combine all tempeh seasonings in a shallow dish.
4. Lightly spray tempeh with non-stick spray, or lightly coat with coconut oil. Place tempeh in seasoning dish, and make sure the tempeh is well coated with seasoning.
5. Place tempeh in hot skillet, and allow to sear for ~2 minutes per side or until blackened.
6. Remove from pan, and slice into thin strips.
7. When the tempeh is done, remove kale from the fridge and add in remaining salad ingredients (walnuts, quinoa, corn salsa, carrots) and toss until combined.
8. To serve, dish salad and top with tempeh and additional walnuts. Serve immediately.

Notes

1. *You can use any candied nuts you'd like. I made my own candied walnuts by heating 3 tablespoons of water and 3 tablespoons of coconut sugar in a small pan over medium-low heat. When the sugar dissolves and starts to thicken, add 1/2 cup chopped walnuts and allow to cook for a few minutes until coated. Let cool before using.

By The Balanced Berry

The Balanced Berry https://www.thebalancedberry.com/

Do you make copycat versions of your restaurant favorites?

xoxo, 

Les