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Quinoa Kale Salad

You are going to go wild for this Quinoa Kale Salad! It is great year around, and perfect for your holiday table.
Course Salad
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 2 cups fresh cranberries or ¾ cup dried cranberries
  • 12 cloves garlic unpeeled (more or less to taste)
  • 1 tablespoon olive oil
  • ½ tablespoon ¼ cup olive oil or chia seeds + ¼ cup water
  • ¼ cup lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • 4 cups chopped kale
  • 2 cups cooked quinoa
  • 1 small fennel bulb shaved
  • 1 cup chopped walnuts
  • ½ cup diced red pepper
  • ½ cup thinly sliced red onion

Instructions

  • Preheat oven o 375 degrees. Line a rimmed baking pan with parchment paper. Place cranberries and garlic on pan and drizzle with 1 tablespoon of olive oil. Salt and pepper. Roast for 20 to 25 minutes, until cranberries are wrinkled. Cool slightly. Peel and chop garlic.
  • Meanwhile, combine chia seeds and water and set aside for 10 minutes. (Skip this step if you are using olive oil for the dressing.)
  • In a medium jar combine chia gel or olive oil, garlic, lemon juice, maple syrup, mustard, salt and pepper. Shake well.
  • Pour about half of the dressing over kale and massage. Allow kale to sit for 10 minutes.
  • Add quinoa, fennel, walnuts, red pepper, onion, cranberries and chopped garlic. Toss, adding in another 2 tablespoons of dressing.
  • Taste. If your cranberries are extremely tart drizzle with another teaspoon or two of maple syrup and toss again. (You don’t want the salad to be sweet, just to cut the tartness.) Drizzle with additional dressing if desired.

Notes

Servings 6, Calories 294, Fat 16.7g, Carbohydrates 31g, Protein 10.6g, Cholesterol 0mg, Sodium 73mg, Fiber 7.2g, Sugars 3.9g