Kale and Pine Nuts Salad
By Tess Bredesen, Cognitive Nutrition Director at Thrive, Cognitive Health Nutritionist, National Board Certified Health & Wellness Coach
INGREDIENTS
1 c Baby Kale
1 c Arugula
2 1⁄2 Tbsp White Wine Vinegar
1⁄2 c Olive Oil
2 Tbsp Whole Grain Dijon Mustard 1⁄4 c Pine Nuts, Toasted
1⁄4 c Blueberries
Sea Salt
PREP
Dressing: Combine the white wine vinegar, olive oil, Dijon mustard, and salt (to taste) in a salad dressing shaker or small jar with a tight fitting top. Shake well. Note: this recipe makes a few servings; dressing will last a few days in the fridge.
Pine Nuts: Heat a small skillet on medium-low and add pine nuts. Cook for 3-5 minutes, stirring frequently. Cook until pine nuts turn golden. Set aside to cool.
Salad: Combine baby kale and arugula in a large bowl. To assemble salad, pour a few spoonfuls of dressing over salad and toss. Then, toss in the pine nuts and blueberries.
Tasty Toppings: Pomegranate seeds, sliced strawberries, salmon, shrimp, avocado, almonds, fermented veggies, olive oil.