Fall Turnip And Kale Grain Bowl | Recipes from Granor Farm
This hearty salad will keep for upwards of a week in your fridge.
Keywords
- organic
- granor
- michigan
- CSA
- summer camp
- farm store
- farmhouse dinner
- dinner
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Ingredients
- 1 cup wheatberries
- 1 tsp herbs de provence (optional)
- 1 bunch white salad turnips, cut into a large dice greens reserved
- 1 bunch kale, cut into ribbons
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 4 oz manchego (optional) shaved into ribbons with a vegetable peeler
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