Kale Salad With Quinoa And Cranberries Recipes

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

Time 20m

Number Of Ingredients 12

Ingredients

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

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette image

Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!

Provided by Stephanie Ford

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

⅔ cup quinoa
1 ⅓ cups water
1 bunch kale, torn into bite-sized pieces
½ avocado - peeled, pitted, and diced
½ cup chopped cucumber
⅓ cup chopped red bell pepper
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
¼ cup olive oil
2 tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¾ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g

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