Simple Kale and Couscous Salad with Apricot Vinaigrette and Sea Scallops
Simple kale salad with lots of texture and flavor. This salad is a mixture of kale, couscous, almonds, onions, and cherry tomatoes topped with an easy homemade apricot vinaigrette.
Ingredients
Salad
- 4 cups of fresh kale stems removed
- 1/2 cup yellow onion chopped
- 2 tablespoons sliced almonds
- 1/3 cup cooked couscous I used Near East Whole Grain Blends Garlic & Olive Oil
- 5 cherry tomatoes quartered
Apricot Vinaigrette
- 2 teaspoons apricot preserves
- 3 tablespoons white distilled vinegar
- 1/4 teaspoon kosher salt
- pinch of black pepper
- 1/4 cup extra-virgin olive oil
Sea Scallops
- 1/2 pound sea scallops
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon herbs from provence
Instructions
Apricot Vinaigrette
- Combine apricot preserves and vinegar in a medium bowl and whisk together well.
- Add salt and pepper.
- Slowly pour in olive oil and whisk together well until combined.
- Refrigerate until ready to use.
Kale Salad
- Cook couscous according to package instructions. Cut up tomatoes and chop onion.
- In a large bowl, add kale followed by onion, couscous, cherry tomatoes, and almonds.
- Set aside.
- When ready to serve, pour apricot dressing over salad. May need to whisk dressing again before adding to salad.
Sea Scallops
- In a large pan, heat olive oil over medium heat. Season scallops with salt and pepper.
- Cook scallops for 3-4 minutes or until bottom is golden brown and then carefully flip scallops over.
- Add butter and herbs from provence. Cook for another 3 minutes or until golden brown. Occasionally lift pan and tilt to move butter around and with a spoon pour butter over scallops.
- Remove from heat and serve with salad and crusty bread.
Notes
The box of couscous will make more than is needed for this recipe. However, it is a great side to go with other meals.
The apricot vinaigrette is not included in the nutrition facts label. For every 2 tablespoons of dressing there is 130 Calories. The vinaigrette makes about 1/2 cup.
The apricot vinaigrette was adapted from Bobby Flay's Apricot Vinaigrette.