Roasted Grape, Kale & Kaniwa Salad

Kaniwa is a new grain to hit the markets in the United States in 2015 and like its cousin, quinoa, it’s a seed that’s also been called a “super grain” from South America.  Kaniwa is not only gluten free, but it’s high in protein, fiber and minerals. This nutty seed is paired with sweet roasted grapes, kale and crunchy pecans and drizzled with a spicy citrus vinaigrette for a great salad that’s sure to leave you feeling satisfied.

As seen on KARE 11 on 1/20/2015

As seen on FOX 9 on 2/10/2015

Recipe Rating

  • (1.3 /5)
  • (3 Rating)

Instructions

  • 1. Preheat oven to 425 degrees.
  • 2. n a small bowl whisk together the lime juice, garlic, salt, cayenne pepper, honey and Dijon mustard.
  • 3. Slowly pour in the olive oil, whisking as you pour until all ingredients are incorporate.
  • 4. our into a mason jar and refrigerate until use.
  • 5. Next, drizzle grapes and kale with olive oil and toss to coat.
  • 6. Spread out onto a rimmed baking sheet, sprinkle with salt and pepper and roast for 20 to 25 minutes, remove and cool for 10 minutes.
  • 7. Place roasted grapes, kale, Kaniwa, shredded Brussels Sprouts and nuts into a large bowl, drizzle with spicy lime dressing, toss to coat and sprinkle with cheese right before serving.