Kale & Quinoa Salad Recipe

Prepare kale

Wash kale thoroughly, dry, strip leaves from stems and stack. Roll leaves into a tight bundle and slice crosswise into thin ribbons (chiffonade). Place chopped kale in a large bowl.

Massage kale

Add 1 tablespoon of the lemon vinaigrette (from vinaigrette section) or 1 tsp olive oil and a pinch of salt to the kale. With clean hands, massage the leaves for 1–2 minutes until they soften and darken.

Assemble base

Add the cooled cooked quinoa to the massaged kale and toss gently to combine so quinoa distributes evenly.

Add fruit and cheese

Scatter the thinly sliced apple, dried currants, and 3/4 cup of the grated Grana Padano over the kale-quinoa mixture. Reserve the remaining cheese for garnish.

Toast the pecans and candy them: place a small nonstick skillet over medium heat. Add pecans, sugar, and butter. Stir constantly for 3–4 minutes until sugar melts and coats pecans and they become fragrant and slightly glossy. Watch closely to avoid burning. Transfer immediately to a parchment-lined plate or cutting board, sprinkle a pinch of sea salt, and let cool. Once cool, break into bite-sized pieces if needed.

Make the vinaigrette: in a jar or small bowl combine lemon juice, Dijon mustard, apple cider vinegar, honey, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning — add more honey for sweetness or more lemon for brightness. Reserve about 1 tablespoon for massaging the kale (used earlier) and the rest for dressing the salad.

Dress the salad: pour the remaining vinaigrette over the assembled salad (start with half, toss gently, then add more to taste) and toss until evenly coated.

Add toppings and finish: fold in most of the candied pecans (reserve a few for garnish). Toss again lightly, then transfer salad to a serving bowl or platter. Sprinkle the remaining 1/4 cup Grana Padano and reserved pecans on top along with the lemon zest for brightness.

Serve: serve immediately to preserve pecan crunch and apple crispness. Leftovers can be stored in an airtight container in the refrigerator up to 1 day (keep candied pecans separate if you want to preserve texture).