This is how we brighten up Monday!
I'm full on addicted to this salad right now. I could for sure eat this for every. single. meal. So many bright flavors, colors, and textures going on. It doesn't get much better than that!
Funfetti Kale Salad with Spicy Vinaigrette (adapted from Take a Megabite)
for the vinaigrette, you'll need:
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon honey
1/4 teaspoon sriracha
1 teaspoon whole grain mustard
1 garlic clove, minced
for the salad, you'll need:
1 (15 oz.) can chickpeas, drained and rinsed
1 tablespoon olive oil
2 big handfuls of baby kale
1 handful of sunflower sprouts
3/4 cup grape tomatoes
2 shallots, diced
1/4 cup sunflower seeds
2 slices prosciutto, crisped on a hot skillet and chopped
1/4 cup crumbled feta
4 radishes, sliced thin
2 tablespoons capers
1 avocado, peeled and diced
First, make the vinaigrette: combine all the ingredients in a jar and shake it until it's al combined. Set aside to allow the flavors to blend.
Heat olive oil in a skillet over medium heat. Add chickpeas and cook until crispy, tossing often. Remove from the skillet and set aside to cool.
Place all of the ingredients in a large bowl. Top with vinaigrette and toss until everything is well-distributed.