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Warm Autumn Salad w/ Shaved Parsnips + Pecans

This warm autumn salad is a celebration of fall's bounty, with parsnips, hearty autumn kale, and warming chipotle pecans.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

Salad

  • 1/2 Cup Wheatberries uncooked
  • 1/2 Head Purple Kale torn
  • Handful of Baby Green Kale
  • Shavings from 1 Parsnip
  • Juice from 1 Lemon

Chipotle Pecans

  • 1 1/2 Cups Pecan Halves
  • 1 Tbs Maple Syrup
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Smoked Paprika
  • 1/4 Tsp Salt
  • 1/4 Tsp Paprika

Maple Mustard Vinaigrette

  • 3 Tbs Dijon Mustard
  • 2 Tsp Extra Virgin Olive Oil
  • 1/2 Tbs Maple Syrup
  • 2 Tbs Apple Cider Vinegar
  • 1 Clove Garlic minced
  • 1/4 Tsp Fresh Thyme
  • Pinch of Salt + Pepper

Instructions
 

  • Start by cooking the wheatberries. Bring wheatberries and 1 1/2 cups water to boil, then reduce to a simmer for 30 minutes.
  • Then, mix pecans, maple syrup, and spices. Toast in the oven on the broil setting for 3-4 minutes, watching to ensure they don't burn.
  • To make the maple mustard vinaigrette, combine all dressing ingredients to a blender and blend on high until smooth and creamy.
  • Next, put the purple kale in bowl. Add the juice from 1 lemon, and massage juice into the leaves for about 30 seconds.
  • To assemble the salad, combine massaged purple kale, baby kale, parsnip shavings, cooked wheatberries, and pecans. Mix.
  • Serve with the maple mustard vinaigrette. Enjoy!