Pesto & Kale Flatbread

Serves: 2 

Flatbread4 piecesany kind
Pestoas needed
Mushrooms8 ozchopped
Onion1 mediumchopped
Roasted red pepper2 - 3 oz2 peppers
Dried fruit1 ozcranberries
Balsamic vinegar2 tbspto taste
Roasted almonds1 ozchopped
Olive oil1 tbsp
Maple syrup1 tsp
Lacinato kale1/2 bunchchopped
Saltto taste
Pepperto tasteas needed

  • Toss the chopped kale with little salt and set aside to soften
  • Fry onions and mushrooms with salt and pepper and cook until lightly browned
  • Add the roasted red peppers (roast peppers ahead of time if making from scratch) and cook until done
  • Mix olive oil, balsamic vinegar, salt, pepper, and maple syrup to make the dressing
  • Preheat oven to 425 F and spread pesto on the flatbread pieces
  • Bake for 2 - 3 minutes (as per package instructions) and remove from oven
  • Spoon the veggie mix on top and bake breads again for 2 - 3 minutes until golden brown 
  • Mix the kale, dressing, roasted almonds, and dried fruit (cranberries, apricots, apple). Toss well
  • Top the breads with the kale salad and garnish with shredded cheese (optional)
  • Serve remaining salad on the side

Can also use regular bread instead of flatbread. Just toast as many slices as needed and proceed with rest of the recipe.