Big Kale Salad [v] [gf] [avn] Recipe
mustard greens & baby kale, roasted pear vinaigrette, gingered root veg quinoa, blue cheese and pickled cranberries, pecans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. Cook according to package instructions, adding grated ginger and diced root vegetables (like carrots and sweet potatoes) during the last 10 minutes of cooking. Fluff with a fork and let cool.
- 2
Prepare the Greens
Wash and dry the mustard greens and baby kale. Tear the greens into bite-sized pieces and place them in a large salad bowl.
- 3
Add the Quinoa
Once the quinoa is cool, add it to the bowl with the greens.
- 4
Add the Toppings
Crumble the blue cheese over the salad, followed by the pickled cranberries and chopped pecans.
- 5
Dress the Salad
Drizzle the roasted pear vinaigrette over the salad. Toss gently to combine all ingredients.
- 6
Serve
Divide the salad onto plates or serve family-style in the large bowl. Enjoy!