I used to always sautee kale with butter and olive oil – always. But, recently I learned how to prepare it raw, and since then I’ve been discovering a whole new world of delicious kale based salads.
I love this dish for Corn and Quinoa Salad. The colors are beautiful and it tastes just as good as it looks. The corn, parsley, and lemon give it a fresh, summery taste. It is great warm (when the quinoa is still hot) or cold (if you bring leftovers into work for lunch).
The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.