recipe: the best salad ever!

This wasn't going to be your regularly scheduled post today, but I made this yesterday for lunch and it was the best salad I've ever had. Seriously.

The best salad everNot the best picture, but I may have inhaled the other portion before I even thought to take a picture and write a post.

I don't know why, but this salad had everything to make it worthy of the name best salad ever. Maybe it was the locally produced honey, maybe it was the smokiness from the sundried tomatoes, maybe it was because I made it at 6:30am and let everything sit together until noon. Who knows? But I do know one thing: make this salad now. Seriously, go…now.

kale/quinoa/chickpea/feta/sundried tomato/pepita salad aka the best salad ever

For the salad:
3-ish cups kale
1/2 cup cooked quinoa
1 can chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup smoked sundried tomatoes (I strongly recommend the smoked variety because of the flavor it adds)
1-2 handfuls of pepitas

For the dressing:
1 tsp dijon mustard
1/2 tsp honey
1/2 tsp balsamic vinegar
1 clove garlic
1/4 cup olive oil

Destem and chop the kale. Make the dressing and massage into the kale. This will help soften the kale a bit. Add the rest of the salad ingredients and combine. I let this sit for 5-6 hours in the fridge and it was still nice and crunchy. You can eat it immediately, but I felt like the flavors combined more by letting it sit.

**note: I used the seasonal summer honey this local producer and a German sweet and spicy IPA mustard from this local company. Great use of recent weekend market purchases.

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