Recipe of the Month: Autumn Grain & Kale Salad

Autumn Grain & Kale Salad

Kale is an antioxidant-rich “power food” and, when eaten raw in a salad, can be a key player in a delicious, hearty dinner. Many stores sell pre-washed and pre-cut kale, which cuts down on prep time. Pre-washed baby spinach is also nutrient-packed and can be substituted for kale.

You can make a double batch for additional meals or to enjoy with your family. Leftovers can also be used in a stir-fry with added chopped onions, carrots, broccoli, green beans, etc. and an optional dash of hot pepper flakes to give it a kick. 

This is a perfect dinner recipe for any phase of the Serotonin Power Diet. If you are on Phases II and III, the garbanzo beans can be substituted with 2 or 4 ounces per serving, for women and men respectively, of chicken, fish, tofu, or grilled beef.


(makes 2 servings for women or 1.5 servings for men)

1 Cup Bulgur Wheat, Uncooked*

1 Cup of Hot Water

2 Tablespoons Olive Oil

2 Tablespoons Maple Syrup Or Agave Nectar

1 Tablespoon White Balsamic Vinegar Or Raspberry Vinegar

1 Teaspoon Fresh Grated Ginger, Or 1/4 Teaspoon Dried Ginger

1 Large Clove Garlic, Minced

¼ Teaspoon Cinnamon

½ Teaspoon Salt

6 Cups Kale, Pre-Washed And Chopped, OR Full Leaves Rinsed, Squeezed Dry – And Even Rolled On A Clean Counter To Soften Up The Leaves, Stems Removed And Torn Or Cut Into Bite-Size Pieces

2 Tablespoons Dried Cranberries Or Raisins

2 Teaspoons Pine Nuts Or Sliced Almonds

1 Can (15 Ounces) Cooked Garbanzo Beans, Drained And Rinsed


Combine bulgur wheat and water in a covered container for an hour (this can be done ahead of time) and once water is absorbed, store in refrigerator until ready to use. 

In a bowl, combine olive oil, maple syrup, vinegar, ginger, garlic, cinnamon, and salt.  Add to soaked bulgur wheat, or combine with other cooked grain (Couscous, Brown Rice, Quinoa, Millet, etc.) 

Combine kale, bulgur wheat, cranberries / raisins, pine nuts/almonds, and garbanzo beans.  



* If you want a substitute for the bulgur wheat, eliminate the hot water in the recipe and use 2 cups of cooked Couscous, Brown Rice, Quinoa, Millet, Kamut, etc., prepared according to package directions.



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