Warm Autumn Salad w/ Shaved Parsnips + Pecans

• Produce

  • 1 Handful Baby green kale
  • 1 Clove Garlic
  • 1/2 Head Kale, purple
  • 1 Lemon, Juice from
  • 1 Shavings from 1 parsnip
  • 1/4 tsp Thyme, fresh

• Condiments

  • 3 tbsp Dijon mustard
  • 1 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Paprika
  • 1/4 tsp Salt
  • 1 Pinch Salt + pepper

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 6 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 cups Pecan, halves

• Other

  • ½ Cup Wheatberries (uncooked

Found on wellandfull.com

Description

Directions

• Start by cooking the wheatberries. Bring wheatberries and 1 1/2 cups water to boil, then reduce to a simmer for 30 minutes.
• Then, mix pecans, maple syrup, and spices. Toast in the oven on the broil setting for 3-4 minutes, watching to ensure they dont burn.
• To make the maple mustard vinaigrette, combine all dressing ingredients to a blender and blend on high until smooth and creamy.
• Next, put the purple kale in bowl. Add the juice from 1 lemon, and massage juice into the leaves for about 30 seconds.
• To assemble the salad, combine massaged purple kale, baby kale, parsnip shavings, cooked wheatberries, and pecans. Mix.
• Serve with the maple mustard vinaigrette. Enjoy!