Winter Kale And Quinoa Salad Recipes

WINTER KALE & QUINOA SALAD WITH AVOCADO

Winter Kale & Quinoa Salad with Avocado image

Precooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.

Provided by Lori Zanini RD, CDE

Time 35m

Number Of Ingredients 14

Ingredients

1 small sweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 ½ teaspoons olive oil, divided
½ avocado
1 tablespoon lime juice
1 clove garlic, peeled
½ teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon ground pepper
1-2 tablespoons water
1 cup cooked quinoa (see Associated Recipes)
¾ cup no-salt-added canned black beans, rinsed
1 ½ cups chopped baby kale
2 tablespoons pepitas (see Tip)
1 scallion, chopped

Steps:

Preheat oven to 400 degrees F.
Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.
Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.
Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 54.4 g, Fat 19.7 g, Fiber 13.8 g, Protein 14.6 g, SaturatedFat 2.8 g, Sodium 252.6 mg, Sugar 4.6 g

WINTER KALE AND QUINOA SALAD

Winter Kale and Quinoa Salad image

This Winter Kale and Quinoa Salad makes the perfect healthy holiday side dish that is sweet, crunchy and super easy to make!

Provided by Kelly

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1/2 cup uncooked quinoa, rinsed
6 cups chopped kale
1 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1/4 cup olive oil
2 Tbsp apple cider vinegar
1 1/2 tsp. Dijon mustard
1 Tbsp honey
Salt and pepper, to taste

Steps:

To make the quinoa, add 1/2 cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts.
To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl.
Pour dressing over the salad and toss together until evenly coated. Top with additional pomegranates, cranberries and walnuts as desired, serve and enjoy!

Nutrition Facts : ServingSize 1/6th of recipe, Calories 290 calories, Sugar 17.1 g, Sodium 88.1 mg, Fat 16.7 g, SaturatedFat 1.8 g, Carbohydrate 31.8 g, Fiber 4.6 g, Protein 4.6 g

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