Kale Salad with Chia Lemon Dijon Dressing

Instructions

1. In a food processor, puree -lemon juice, 2 Tbsp. olive oil, garlic, shallot, Dijon, nutritional yeast and black pepper
2. Next, add chia seeds, stir, and set aside: (chia seeds need at least 5 mins. to expand)
3. While Chia is doing its thing, heat small sauté pan over medium high heat for one minute. Then drizzle remaining 1 Tbsp. of olive oil into pan, add pumpkin seeds and a pinch of salt. Toast, stirring frequently, until seeds are lightly browned, 2-3 mins. Watch them closely as they will burn quickly! Remove from heat, allow to cool a bit before handling.
In a large serving bowl,
4. Toss together kale, pumpkin seeds, pomegranate seeds (or cherries), and pear (or apple) and half of the chia dressing.
5. Serve with remaining dressing on the side, to allow guests to add themselves if they wish for more.

AS A BONUS: I like to make a quick batch of fresh croutons. It takes just a few minutes and is always a welcome touch. Especially if they are still warm.


INGREDIENTS:

1. Skinny Loaf of French bread or Baguette cut into bite size cubes
2. Tablespoons Olive Oil
3. Pinch of Sea Salt or even better My Sage Gourmet Garlic Herb or My Sage Gourmet Herbes de Provence.

HOW TO:

1. Preheat oven or toaster oven to 350 degrees.
2. On a cookie sheet or shallow baking dish, toss cubed bread with 1-2 Tbsp. Olive Oil
3. NOTE: You only need to lightly coat the cubed bread, no need to overdo it.
4. Sprinkle with a pinch of sea salt
5. Bake 5-6 minutes tops or until lightly brown and toasty. They should be crunchy but not so much so that they crack a tooth .
6. Best if used right away.