I’ve been trying to eat healthy lately – less snacking, more wholesome meals with lots of greens. It hasn’t been easy!
Maybe it’s because I get bored of salads. How many times can you eat lettuce with cucumbers and tomatoes, you know? I mean of course there are a million directions you can go in with salad, but who has the time? Most days I’m lucky if I get to scarf down anything while I’m running from here to there – so I come home famished and eat whatever I can find. I haven’t been making the best choices.
With my manuscript deadline just a few weeks away, I’ve been so stressed, barely sleeping and not taking care of myself. It all came to a head when I came down with the worst case of the flu the other week, that literally had me wanting to check into a hospital. I never knew the flu could be so bad, but I also knew that my body wasn’t doing the best job at getting better because I hadn’t been taking care of myself. It was a real wake up call for me to start taking my vitamins, getting more sleep, and eating better. I lost 10 lbs. over those two grueling weeks, but I gained a fresh start. It was like a clean slate for me, a chance to start over and live with intention.
I may not have done a Whole30, but I definitely felt a mind shift and I’ve been going with the flow. Working more salad into my meals, moving more and drinking more water. I feel so much better and as crazy as it is – I’m so thankful that I had such a bad case of the flu, because it put me in a better place.
Now lets talk about this salad. Salads like these make me want to eat all the greens! I love the balance of smoky, salty, chewy, tart, and sweet! And the balsamic fig dressing is such a winner, you’ll want to start stocking your fridge with it all the time.
A salad that actually makes you want to eat salad – so much yes!!!
5 cups roughly chopped kale
1 1/2 cups cooked farro
1 green apple, halved, thinly sliced on a mandolin
handful of raisins or chopped dates
handful of pistachios
a few slices of smoked duck or turkey
balsamic fig dressing (recipe follows)
Method:
Place the kale in a large bowl. Add half of the dressing and using gloves, massage the dressing into the leaves. Add the remaining ingredients and drizzle with additional dressing.
1/2 cup grapeseed or light olive oil
1/4 cup balsamic vinegar
1/4 cup fig jam
2 tsp spicy brown mustard
2 tsp grated shallot
salt and pepper, to taste
Method:
Add all ingredients to a bowl and whisk until thick and emulsified.
Related Recipes:
kale, pear and kabocha squash salad with maple dijon dressing
kale persimmon salad
farro grain bowl
Chanie,
This looks delicious! I would make this. I am printing recipe now. (wish I had a sticky finger proof ipad mounted in my kitchen, giveaway idea?) So sorry you got slammed with the flu.
Do you know the size range that kidichic goes up to?
Best wishes for a chag kosher v’sameach wherever you may be!
Shoshana
Thanks for the recipe. It looks so amazing.
this salad is a real winner. I also tried substituting the turkey with grilled chicken thighs. delicious!!
a real keeper – I ate it for lunch and dinner!
I love that, I’m going to try it myself!
Chanie – this looks delish!! I couldn’t find fig jam…can i substitute prune butter? Or is there something better you recommend?
I’m not a fan of prune butter in place of the fig. Maybe some raspberry jam or a bit of tamarind paste.
Made this for lunch with smoked turkey and honey roasted pistachios! Absolutely delicious. Love how the farro gives it some extra staying power!