Kale & Quinoa Salad Recipe

Prep kale and quinoa

Remove thick stems from the kale and finely chop leaves into bite-size pieces (about 6 cups packed). Place chopped kale in a large mixing bowl. If quinoa is not cooked: rinse 1/2 cup dry quinoa, cook with 1 cup water until fluffy (about 15 minutes), then cool. Add 1 cup cooled cooked quinoa to the bowl with the kale.

Add fruit and cheese

Core and thinly slice or dice 1 apple and add to the bowl. Add 1 tablespoon dried currants and 1 tablespoon finely grated grana padano. Toss lightly to combine and set aside while you make candied pecans, breadcrumbs, and dressing so flavors can marry.

Heat a small nonstick skillet over medium heat. Add 3 oz pecan halves, 2 tsp granulated sugar and 1 tsp unsalted butter. Stir continuously until sugar melts and coats the nuts and the pecans become fragrant and glossy, about 3–4 minutes. Be careful not to burn. Sprinkle a pinch of salt, transfer the pecans to a piece of parchment to cool, and break into bite-size pieces once set.

Preheat a small skillet over medium heat. Toss 1 cup cubed day-old bread with 1 tsp olive oil and a pinch of salt. Add to skillet and toast, stirring frequently, until golden and crisp, 5–7 minutes. Transfer to a plate to cool.

In a small jar or bowl, whisk 2 tablespoons fresh lemon juice with 1 teaspoon Dijon, 1 teaspoon honey and 1 teaspoon salt until combined. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning with black pepper and more salt or lemon if desired.

Pour the vinaigrette over the kale and quinoa mixture. Using your hands or tongs, massage/toss the dressing into the kale for 1–2 minutes to soften the leaves and distribute dressing evenly. Fold in the candied pecans, toasted breadcrumbs, and gently toss once more to combine. Sprinkle the grated grana padano on top and finish with a few extra currants or pecan pieces for garnish.

Serve immediately for maximum crunch, or refrigerate up to 1 hour; if making ahead, hold breadcrumbs and pecans separately and add just before serving.