Name: Grilled Kale Salad with Sesame-Ginger Granola
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 large bunch kale (rinsed and shaken dry, ribs removed); 2 nectarines (firm, each cut into eighths ); blueberries (fresh, small handful); 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)); 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))

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

Cook Time: 10

Total Time: 30

Servings:

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.