Kale and Funnel Salad

Pickled Onions

1 large red onion, thinly sliced

1 cup apple cider vinegar

1/2 cup water

3 tbsp sugar

1 tbsp kosher salt

1/2 tsp sumac

Place onion in a large jar with a tight-fitting lid.

In a medium saucepan, over medium heat, bring vinegar, water, sugar and salt to a boil. Stir until the sugar and salt dissolve. Add in the sumac, then pour mixture over the onions. Let cool to room temperature, then place the lid on and refrigerate until ready to use, at least 2 hours. Store pickled onions in the refrigerator for 1 month.

Red Wine Vinaigrette

1/2 cup olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1 tsp honey, optional

1 tsp dried oregano

½ teaspoon Salt

½ teaspoon freshly ground black pepper

In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, sumac and oregano. add salt and pepper.

Store covered in the refrigerator and use within a week.

Power house Kale and Fennel Salad

1 10oz bag kale

1 14oz can garbanzo beans, drained and rinsed

114oz can hearts of palm, drained and chopped

1 fennel bulb, finely sliced

1 large avocado, diced

2 Persian cucumbers, chopped

1/2 cup chopped dates

1/3 cup roasted pumpkin seeds

1/3 cup pickled onions

Arrange all the vegetables in a large bowl. Add the red wine vinaigrette and toss well. Leftovers can be stored in an airtight container in the refrigerator for 2 days.