Grilled Kale Salad with Sesame-Ginger Granola

Savory granola adds a wonderful texture and crunch to any salad. Here, grilled kale and nectarines are topped with a zingy ginger-carrot dressing and a crisp, granola with a surprising Asian twist.
Course: Sides, Salads and Soups
Category: Gluten-Free, Vegetarian
Oat Type: Rolled Oats
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2

Ingredients

Salad

  • 1 large bunch kale rinsed and shaken dry, ribs removed
  • 2 nectarines firm, each cut into eighths
  • blueberries fresh, small handful

Savory Sesame-Ginger Granola

  • 1 cup rolled oats (250 ml)
  • 1/2 cup pumpkin seeds or slivered almonds (125 ml)
  • 2 Tbsp sesame seeds (30 ml)
  • 2 Tbsp canola oil (30 ml)
  • 2 Tbsp honey (30 ml)
  • 1 tsp ginger fresh, grated (5 ml)
  • 1/2 tsp garlic fresh (2.5 ml)
  • 1 tsp sesame oil (5 ml)
  • 1/4 tsp salt (1 ml)

Fresh Carrot Dressing

  • 1 cup carrots chopped (250 ml)
  • 2 Tbsp ginger fresh, peeled and chopped
  • 1/3 cup rice vinegar (75 ml)
  • 1/3 cup canola oil (75 ml)
  • 1 Tbsp honey (15 ml)
  • 1 tsp sesame oil toasted (5 ml)
  • 1 lime juice
  • 1/4 tsp salt (1 ml)

Instructions

For the Granola:

  • In a medium bowl, combine oats, pumpkin seeds (or almonds) and sesame seeds.
  • In a small bowl, whisk together canola oil, honey, ginger, garlic, sesame oil and salt.
  • Pour wet ingredients over dry and stir well to combine. Spread evenly on a non-stick cookie sheet.
  • Bake at 350°F (175°C) for approx. 15 minutes, or until granola is golden brown and fragrant. Do not over-bake – stir once, halfway through cooking and watch carefully after the 10 minute mark.
  • Allow to cool on pan completely before using. Store leftover granola in an airtight container.

For the Dressing:

  • Place all ingredients in a blender. Pulse, then blend until smooth. Adjust seasoning.

For the Salad:

  • In a grill pan over high heat, grill nectarines for approximately one minute per side.
  • In the same pan, grill kale, one large handful at a time, until bright green and lightly charred. This will take just a couple seconds in a very hot pan. Note: You may find it helpful to place a flat metal pot lid on top of the kale to lightly press it onto the grill surface.
  • Tear the grilled kale into smaller pieces and place on a platter. Top with grilled nectarines and fresh blueberries.
  • Spoon carrot dressing over salad, to taste, or serve on the side.
  • Sprinkle generously with granola.