Mushroom and kale winter salad

Indulge in the delicious blend of earthy mushrooms and nutrient-rich kale in this hearty winter salad. Perfectly seasoned for a burst of flavors.

Ingredients:

• 8-280g baby kale
• 1 cup uncooked barley
• 1 rainbow carrot, sliced into thin medallions
• 2 tablespoons sliced red onion
• 2 tablespoons grated yellow or red radish
• 110g pioppino mushrooms, cleaned with the ends cut off
• 5-6 dried figs, cut in half
• 110g baby Bella mushrooms, cleaned with ends cut off
• 140g red and yellow cherry tomatoes, some whole, some sliced in half
• 1 handful of pepitas, or pumpkin seeds
• 1 handful of micro greens
• 110g block of goat cheese, crumbled
• 2 tablespoons olive oil
• salad dressing of choice

Instructions:

1. Cook the barley as per the instructions on the package. For example, my package indicated a ratio of 1 cup of barley to 3 cups of water, and it required simmering for 1 hour until done.
2. While the barley is cooking, prepare the rest of the ingredients. Clean the mushrooms, trim off the ends, finely chop the carrot, grate the radish, dice the red onion, and halve the dried figs.
3. Approximately 15 minutes before the barley is ready, heat oil (olive, coconut, or sunflower) in a pan over medium-high heat. Sauté the mushrooms until they turn golden brown, which should take about 8-10 minutes. Avoid stirring them too frequently for better browning. Next, add the cherry tomatoes and sauté for an additional 2 minutes before setting them aside.
4. Once the barley is cooked, mix it with the kale. The residual heat from the barley will gently wilt the kale without overcooking it. Incorporate the sautéed mushrooms and tomatoes into the mixture.
5. Garnish with sliced carrot, grated radish, diced red onion, halved figs, pumpkin seeds, microgreens, and crumbled goat cheese. Drizzle your preferred dressing over the top and savor the dish!

Summary:

• Calories: 1651 kcal
• Fat: 69 g
• Protein: 68 g
• Carbs: 213 g
• Potassium: 3911 mg
• Magnesium: 520 mg