Spring Grain Bowl

I keep making different iterations of this same salad because it is SO GOOD.

What really makes it is the dressing. It’s crazy how so few ingredients can transform into a something so stellar. Definitely a sum-is-greater-than-it’s-parts kind of thing happening here…

Since the salad is inspired by the DIY grain bowl recipe from my latest obsession, Run Fast Cook Fast East Slow, I’ll share the directions as they have written them plus what I chose.

I think my combo is amazing, but of course, if you aren’t in the mood for rice you could swap in quinoa or farro or some other grain instead. The version above has two different kinds of kale plus wheat berries, whereas the version below has curly kale and leaf lettuce with brown rice.

Similarly, there are an infinite number of variations with all the components of the meal…I’ve noted my tweaks in italics in the recipe, for your info.

DIY grain bowl (Spring edition)

Ingredients:

• 1 cup whole grains, cooked (brown rice)  
• 1 large bunch kale, stems removed, chopped (I doubled this and used two bunches of kale – one curly, one dino)
• 2 cups seasonal veggies, chopped or grated (I halved this and used 1 cup of watermelon radish)
• 1/2 cup something salty (feta)
• 1/2 cup chopped toasted nuts or seeds (I doubled this and used both 1/2 cup slivered almonds and 1/2 cup candied walnuts)
• 1/2 cup dried cranberries
• 1 recipe for lemon miso dressing (below)

• 1 ⁄ 2 cup extra-virgin olive oil
• 1 ⁄ 3 cup lemon juice
• 2 or 3 cloves garlic, minced
• 2 tsp mellow white miso paste
• 1 ⁄ 2 tsp sea salt
• 1 ⁄ 4 tsp freshly ground black pepper

Directions:

Cook the rice using a 2:1 ratio of water to grains.

While that’s cooking, make the dressing by combining the oil, lemon juice, garlic, miso, salt, and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake well to emulsify.

To assemble the salad, toss the kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently massage the kale with the dressing to soften the leaves.

When it’s done, add the rice, radish, nuts, dried cranberries, and the rest of the dressing.

Crumble the feta in before serving.

This barely lasts three meals for me, so feel free to double as needed! Especially if you are like me and you get into a rut with a certain meal and want to eat it every day for a month straight…

Speaking of in a rut. I am VERY into this brand of cheese. I save the oil for pasta once the cheese is gone because it’s so good it make plain noodles taste gourmet.

I mean…does this meal not tick ALL THE BOXES??!