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.).
Servings: 2 to 3 servings
Ingredients
Roasted Tomatoes
- 2 cups grape or cherry tomatoes (or a mix of both), halved
- 2 teaspoons extra-virgin olive oil
- Sea salt, to taste
Bulgar
- ½ cup whole grain red bulgar*
- 1 cup filtered water
Balsamic Marinated Kale Salad
- 1 large batch curly kale, thoroughly washed and patted dry
- 2 ½ tablespoons balsamic vinegar
- 1 ½ tablespoons runny tahini
- 1 tablespoon bragg's aminos or tamari, more or less to taste
- 1 teaspoon pure 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.