KALE QUINOA CRANBERRY SALAD RECIPE RECIPES

KALE & QUINOA SALAD WITH CRANBERRIES RECIPE | EATINGWELL

Kale & Quinoa Salad with Cranberries Recipe | EatingWell image

This autumnal kale-quinoa salad is a delicious mixture of texture and flavor. Celery and walnuts add crunch while dried cranberries and apple add a sweet-tart note. We use blue cheese in this salad, but feta, Parmesan, goat cheese or manchego would be just as tasty.

Provided by Karen Rankin

Total Time 15 minutes

Number Of Ingredients 12

Ingredients

1 bunch lacinato kale, stemmed and coarsely chopped
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon chopped shallot
½ teaspoon salt
½ teaspoon ground pepper
1 cup thinly sliced celery
1 cup cooked quinoa
1 medium Granny Smith apple, unpeeled, thinly sliced
? cup dried sweetened cranberries
? cup chopped walnuts, toasted
? cup blue cheese, crumbled

Steps:

Place kale in a medium bowl. Whisk together oil, vinegar, shallot, salt and pepper in a small bowl until well combined. Spoon 2 to 3 tablespoons of the dressing over the kale; massage gently until the leaves wilt slightly, 1 to 2 minutes.
Add celery, quinoa, apple, cranberries, walnuts and cheese; drizzle with the remaining dressing and toss well to coat.

Nutrition Facts : Calories 243 calories, CarbohydrateContent 21 g, CholesterolContent 6 mg, FatContent 16 g, FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 3 g, SodiumContent 307 mg, SugarContent 10 g

KALE SALAD WITH QUINOA AND CRANBERRIES - SKINNYTASTE

Kale Salad with Quinoa and Cranberries - Skinnytaste 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

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4

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, CarbohydrateContent 27 g, ProteinContent 6 g, FatContent 11 g, SaturatedFatContent 1.5 g, CholesterolContent 2 mg, SodiumContent 149 mg, FiberContent 3 g, SugarContent 7 g

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