3–5 mandarin oranges, peeled and separated into segments
2 Tbsp. extra virgin olive oil
1 tsp. maple syrup
1 tsp. hummus
salt + pepper
3–4 large handfuls kale, stemmed
1/4 cup lentils, rinsed, picked, and cooked according to package instructions
1/4 cup brown rice, rinsed and cooked according to package instructions
1 handful almonds, chopped
Add 2 oranges to a blender and blend until smooth. Pour over a fine-mesh strainer to collect only the juice. 2 orange should produce about 1/4 cup of juice. If not, blend another one until you’ve collected 1/4 cup.
Add juice to a container with a lid. Add olive oil, maple syrup, hummus, and salt and pepper to taste. Screw on the lid, and shake until smooth.
Add kale to a large bowl and pour on some (not all) of your dressing. You just want enough to coat the leaves at this point. Massage the dressing into the kale for about 30 seconds, and then allow the kale to sit for 5-10 minutes to soften. If you have the time, the kale gets better as it sits.
When ready to serve, top kale with lentils and brown rice. Add chopped almonds and additional mandarin orange segments on top. Top with additional dressing if desired.