How To Make Kale Salad with Quinoa and Cranberries
Whip up a flavorful bowl of kale salad for your next lunch meal! It’s loaded with filling quinoa, tasty cranberries, and a tangy dressing.
Serves:
Ingredients
For Dressing:
- 1large garlic clovegrated or finely minced
- 1small shallotminced
- 1juice of lemon
- 2tbspextra-virgin olive oil
- 1tsppure maple syrup
- Kosher saltto taste
- freshly ground black pepperto taste
For Salad:
- 1bunchlacinato kalecenter ribs removed, leaves finely chopped
- ¼cupalmondssliced
- 1cupquinoacooked
- ¼cupdried cranberries
- 2tbspParmesan cheesegrated or shaved
Instructions
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Combine the garlic, shallot, lemon, olive oil, maple syrup, salt, and black pepper in a large bowl. Set aside.
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Add the chopped kale to the bowl with the dressing.
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Massage the kale in handfuls for 1 to 2 minutes, until the leaves soften and darken in color. Set aside.
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Heat a small skillet over medium heat.
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Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant.
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Immediately transfer to a small bowl.
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Add the quinoa, along with half of the almonds and half of the cranberries to the kale, then toss to combine.
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Transfer the salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.
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Serve, and enjoy!
Nutrition
- Calories: 352.64kcal
- Fat: 15.64g
- Saturated Fat: 2.40g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.83g
- Polyunsaturated Fat: 3.48g
- Carbohydrates: 44.81g
- Fiber: 7.20g
- Sugar: 8.64g
- Protein: 12.24g
- Cholesterol: 3.16mg
- Sodium: 345.32mg
- Calcium: 188.77mg
- Potassium: 626.74mg
- Iron: 3.40mg
- Vitamin A: 261.56µg
- Vitamin C: 69.19mg
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