Kale Salad with Quinoa and Cranberries Recipe

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Jesus Jacobs Modified: March 23, 2022
Kale Salad with Quinoa and Cranberries Recipe

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.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes

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

  1. Combine the garlic, shallot, lemon, olive oil, maple syrup, salt, and black pepper in a large bowl. Set aside.

  2. Add the chopped kale to the bowl with the dressing.

  3. Massage the kale in handfuls for 1 to 2 minutes, until the leaves soften and darken in color. Set aside.

  4. Heat a small skillet over medium heat.

  5. Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant.

  6. Immediately transfer to a small bowl.

  7. Add the quinoa, along with half of the almonds and half of the cranberries to the kale, then toss to combine.

  8. Transfer the salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.

  9. 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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