Kale Salad with Quinoa and Cranberries
User Reviews
4.8
Kale Salad with Quinoa and Cranberries
Description
Kale Salad with Quinoa and Cranberries starts with a dressing of garlic, lemon juice, olive oil, shallots, and maple syrup, which softens the kale when it's massaged thoroughly to tenderize and darken the leaves. Cooked quinoa adds a nutty, chewy contrast, while dried cranberries provide sweetness that complements the hearty greens. Toasted sliced almonds contribute a crunchy texture and a mild nutty flavor. The salad is finished with freshly grated or shaved Parmesan cheese, enhancing its savory depth.
The salad offers a mix of textures from the soft kale and quinoa, the crisp almonds, and the chewy cranberries. It works well as a stand-alone meal or a side dish, and can be adapted by swapping nuts, dried fruits, or cheeses based on preference.
Massaging the kale is an important step to avoid toughness. Toast almonds in a dry skillet until golden and fragrant for maximum flavor. Adjust salt and pepper to taste. This salad can be prepared in advance, but add almonds and cheese before serving to maintain their texture.
Ingredients
- 1 garlic grated or finely minced, large clove
- 1 kale center ribs removed, leaves finely chopped, bunch, lacinato
- 1 shallot minced, small
- ¼ cup almonds sliced
- lemon juice of 1
- 1 cup quinoa cooked
- 2 tablespoons extra-virgin olive oil
- ¼ cup dried cranberries
- 1 teaspoon pure maple syrup
- 2 tablespoons Parmesan Cheese grated or shaved
- kosher salt to taste
- black pepper freshly ground, to taste
Instructions
- 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.
Notes
- This salad is flexible; you can substitute nuts, dried fruits, and cheeses to suit your taste.
- Massaging the kale softens the leaves and reduces bitterness, a critical step for texture.
- Toasted almonds should be added just before serving to preserve crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1/4 of salad | |
| Calories | 226kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 2mg | 1% |
| Sodium | 149mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
