Balsamic Marinated Kale Salad with Bulgar & Roasted Tomatoes
Roasted cherry tomatoes are served over a bed of balsamic-marinated kale and bulgar wheat. This dish makes the perfect light dinner or satisfying lunch. Feel free to dress it up with more toppings (think: nuts, seeds, diced avocado, etc.).
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Salad
Cuisine: plant-based, Vegan
Servings: 2to 3 servings
Ingredients
Roasted Tomatoes
2cupsgrape or cherry tomatoes (or a mix of both), halved
2teaspoonsextra-virgin olive oil
Sea salt, to taste
Bulgar
½cupwhole grain red bulgar*
1cupfiltered water
Balsamic Marinated Kale Salad
1large batch curly kale, thoroughly washed and patted dry
2 ½tablespoonsbalsamic vinegar
1 ½tablespoonsrunny tahini
1tablespoonbragg's aminos or tamari, more or less to taste
1teaspoonpure maple syrup
Freshly ground black pepper, to taste
Instructions
For the Roasted Paprika Tomatoes
Preheat oven to 400F. Line a large rimmed baking tray with parchment paper.
Add the halved cherry tomatoes to the pan, drizzle with the olive oil, and sprinkle with sea salt. Toss to coat and spread out into an even layer across the pan. Roast the tomatoes for 18 to 22 minutes or until they're tender, blistered, and just beginning to turn golden-brown on the edges. Remove from oven and let cool on pan.
For the Bulgar
Combine the bulgar and water in a medium saucepan. Bring to a boil, reduce heat to simmer, cover, and cook for 10 to 12 minutes or until tender. Strain off excess water and fluff with a fork. Let cool.
For the Marinated Kale Salad
Meanwhile, tear the kale into bite-sized pieces, discarding the stems. Add it to a large mixing bowl.
In a small mixing bowl, whisk together the balsamic vinegar, tahini, aminos or tamari, and maple syrup until emulsified.
Pour as much of the dressing as desired over the kale, roll up your sleeves, and use your hands to massage the dressing into the kale for 2 to 3 minutes or until the leaves begin to soften. The more you massage the kale, the more tender and flavorful it will become. Season with black pepper.
To Assemble
Add the cooked bulgar to the kale salad and toss to coat.
Divide between serving bowls or plates and top with the roasted tomatoes.
Notes
*To keep this recipe gluten-free, feel free to use quinoa instead and cook according to package instructions.