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 apple cider vinegar
• 1 cup water
• 2 Tbsp coconut sugar
• 8 cups kale (about 1 large bunch, de-stemmed and torn)
• 1/4 cup extra-virgin olive oil
• 2 Tbsp Dijon mustard
• 1 Tbsp tamari
• 1/2 garlic clove, grated

Sun-Dried Tomato, Brown Rice and Chickpea Salad

• 1 garlic clove, peeled
• 1 cup oil-packed sun-dried tomatoes, oil reserved
• 1 cup toasted or raw walnuts
• 1/4 cup reserved oil from tomatoes or extra-virgin olive oil
• 1 Tbsp sherry vinegar or balsamic vinegar
• 1 Tbsp packed fresh oregano or basil leaves
• 2 cups cooked short-grain brown rice or quinoa, cold
• 19 oz can chickpeas, drained and rinsed

To serve Salad Bar Bowls

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