Make-Ahead Salad Bar Bowls

Ingredients

Kale and Roasted Beet Salad with Pickled Onion Vinaigrette

• 6 medium beets, quartered
• 1 red onion, peeled and thinly sliced
• 1 cup (250 mL) apple cider vinegar
• 1 cup (250 mL) water
• 2 Tbsp (30 mL) coconut sugar
• 8 cups (2 L) kale (from 1 large bunch)
• 1/4 cup (60 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) Dijon mustard
• 1 Tbsp (15 mL) tamari
• 1/2 garlic clove, grated

Sundried Tomato, Brown Rice, and Chickpea Salad

• 1 garlic clove, peeled
• 1 cup (250 mL) oil-packed sundried tomatoes, oil reserved
• 1 cup (250 mL) toasted or raw walnuts
• 1/4 cup (60 mL) reserved oil from tomatoes or olive oil
• 1 Tbsp (15 mL) sherry vinegar or balsamic vinegar
• 1 Tbsp (15 mL) packed fresh oregano or basil leaves
• 2 cups (500 mL) cooked short-grain brown rice or quinoa, cold
• 19 oz (540 mL) can chickpeas, drained and rinsed

To serve Salad Bar Bowls

• 2 avocados
• 1 lemon, quartered
• 1/8 tsp (0.5 mL) crushed red pepper flakes, or to taste