Kale Salad Recipe
Fresh kale, quinoa, cranberries, and nuts with a lemon vinaigrette.
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Ingredients
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Salad Base
Lemon Vinaigrette
Method
Preparation
- 1
Prepare Quinoa
Rinse 1 cup of quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Prepare Kale
While the quinoa is cooking, remove the thick stems from the kale leaves and tear the leaves into bite-sized pieces. Wash the kale thoroughly and spin dry using a salad spinner or pat dry with paper towels.
- 3
Chop Nuts
Chop the mixed nuts into smaller pieces if they are whole. You can use a knife or place them in a zip-top bag and crush them lightly with a rolling pin.
- 4
Combine Ingredients
In a large mixing bowl, combine the torn kale, cooked quinoa, dried cranberries, and chopped nuts. Toss everything together gently until well mixed.
Make Vinaigrette
- 5
Whisk Dressing
In a small bowl, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk together until the dressing is well combined and emulsified.
Assembly
- 6
Dress the Salad
Pour the lemon vinaigrette over the salad mixture. Toss the salad gently until all the ingredients are evenly coated with the dressing.
- 7
Serve
Serve the kale salad immediately, or refrigerate for up to 30 minutes for the flavors to meld. Enjoy your fresh kale salad!
