It’s nearly 60 degrees today in DC and I am blown away by this Spring-like weather! Normally January is the month where soups, stews, hot oatmeal etc. are on constant rotation, but I’m totally thrown off right now. Not that I’m complaining, but I put a coat on over my sweater when I left the house this morning and started sweating profusely within a few minutes of being outside. Needless to say my meal plans have gone out the window and I’m sitting here eating a crisp fall-like salad as if it’s still October.
I picked up some golden apples at the farmers market this past weekend and the yellow hue is so beautiful they’re almost too pretty to eat. Rather than tossing them into a smoothie or dipping them in nut butter (my #1 snack of choice), I decided to add them to this salad instead and I think I’ve created a new favorite simple salad recipe for myself.
3 handfuls of dino kale, de-stemmed and chopped
1 cup of cooked farro (learn how to cook it here)
handful of raw pumpkin seeds
1 tsp. honey
1 tsp. apple cider vinegar
1/4 cup olive oil
juice of 1 lemon
pink of sea salt + pepper
Make sure to prep the dressing first and massage the dressing into the kale to soften it just a bit. Add the other ingredients, sprinkle some pumpkin seeds on top, and voila!