Mustard Quinoa Cranberry Kale Salad Recipes

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KALE SALAD WITH QUINOA AND CRANBERRIES



Kale Salad with Quinoa and Cranberries image

This hearty, fall Kale Salad with Quinoa and Cranberries is made even better by massaging the kale which helps break down the tough cell structure and gives the raw kale a softer texture and gentler flavor.

Provided by Gina

Categories     Dinner     Salad     Side Dish

Time 20m

Number Of Ingredients 12

1 large garlic clove (grated or finely minced)
1 small shallot (minced)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon pure maple syrup
Kosher salt to taste
Freshly ground black pepper to taste
1 bunch lacinato kale (center ribs removed, leaves finely chopped)
¼ cup sliced almonds
1 cup cooked quinoa
¼ cup dried cranberries
2 tablespoons grated or shaved Parmesan cheese

Steps:

  • Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
  • Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls-literally rub the leaves between your fingers-for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it's worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
  • Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
  • Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
  • Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.

Nutrition Facts : ServingSize 1 /4 of salad, Calories 226 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 2 mg, Sodium 149 mg, Fiber 3 g, Sugar 7 g

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