Warm Kale and Brown Rice Salad

Ingredients

• 1 cup uncooked brown rice (or 3 cups cooked)
• 1 tbsp olive oil
• 4 cups kale, packed (stems removed and chopped)
• 1/3 cup sliced almonds
• 1/3 cup dried cranberries
• 3 tbsp olive oil
• 1 1/2 tbsp apple cider vinegar (or lemon juice)
• 1 tsp dijon mustard
• 1 tsp honey (or maple syrup)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Cook brown rice according to package instructions. Fluff with a fork and keep warm.

2. 2

   In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Set aside.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat.Add chopped kale and cook for 3–5 minutes until wilted and tender.

4. 4

   In a small bowl, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, honey, salt and pepper.

5. 5

   In a large bowl, combine the warm brown rice, sautéed kale, and dried cranberries. Pour vinaigrette over and toss to combine.

6. 6

   Top with toasted almonds and serve warm.