A few weeks back, I spent a blissful Sunday in a little beach town on Lake Michigan. The weather was perfect ? sunny skies, warm sand, gentle waves. I finished a book I?ve been reading for months with my toes in the surf (if you can call it that) and successfully tanned without getting sunburn. We rode bikes to a local winery and then pedaled to a little bistro where we drank more wine. I even taught my dog how to swim at sunset (he?s a Pug/Boston Terrier mix. He tends to just thrash in the water).
We ended our evening with a rooftop dinner at The Stray Dog Bar & Grill in New Buffalo. It?s kind of a tradition when we?re in town. After inhaling a vegan Chicago-style hotdog for lunch (so good!) and indulging in a few glasses of wine, I was ready for a nutrient-dense salad to finish the night on a high note. The kale salad I ordered was simple, but so delicious. Just dinosaur kale, quinoa, dried cranberries, and pine nuts drizzled with a light vinaigrette. I liked it so much that I was inspired to create my own version when I got home.
This salad isn?t fussy or fancy, which is what I love about it. I?m really into turmeric right now, so I based the dressing around flavors that complement the earthy root. As far as kale goes, I like to use shredded dinosaur kale because it?s slightly sweeter than regular kale. Katie went with the baby variety for these photos. The moral of the story: use the kale of your choice! The hemp seeds in the dressing are optional, but I recommend ...