Kale salad

Call me a millennial, but I do love a good kale salad. The key thing, though, is to use Dinosaur kale, not the curly sort of kale. Dinosaur kale (also known as Tuscan kale or lacinato kale) seems to have a little more substance to it, which makes it easier and tastier to eat than the curly variety. Also, conveniently, kale doesn't go soggy when you add a dressing and then save some for lunch. 

This was a salad that I think I've had or made before - the toasted almonds and dried cherries make it amazing. Similar to this one. But with more random toppings! Toasted almonds and dried cherries are the important part. Some avocado, because see the millennial part of the first paragraph, roasted golden beets, cooked farro, chopped scallion, and a sprinkle of parmesan cheese. Feta or ricotta salata would have been better, but I only had parmesan on hand.

The dressing was a maple miso vinaigrette. Equal parts maple syrup and miso, about twice that in rice vinegar, and equal parts walnut oil to vinegar. Pretty tasty. Please make again, future-Alex.