KALE AND QUINOA SALAD
Looking for a healthy and delicious superfood salad that you can make ahead? This kale quinoa salad tastes amazing with dried cranberries , chopped apples , parmesan, and a simple balsamic dressing.
I was actually inspired to make this salad after having it @londondairycafe. It was absolutely delicious and I couldn’t wait to recreate it at home.
This Kale Salad is so easy to make and can easily keep in the fridge for up to 5 days. Thus, it’s a perfect make-ahead salad to have on hand during a busy week. Moreover, add grilled chicken or salmon and you have a complete meal in no time!
Firstly, you can use bagged chopped kale for this salad or buy a fresh bunch. Either way, make sure you remove the hard spine from the leaf and chop it extremely fine.
This salad gets better with time so let it sit for at least an hour before serving.
However, if you don’t have dried cranberries, you can substitute with raisins. Also, you can add whatever nut you have on hand for an extra amount of crunch.
If you think you don’t like kale, give this Kale Quinoa Salad a try. It’ll make a kale-lover out of anyone!
Tender massaged kale is topped with apples, cranberries, quinoa and cherry tomatoes and then tossed in a super simple vinaigrette for a healthy vegetarian salad that will totally rock your plate. Anyways! Back to the salad! It’s super duper healthy but thanks to a kiss of sweetness from the cranberries and the dressing, it’s still totally fun and beyond flavorful!
My goal is to make salads that people actually want to eat. Love to eat. Need to eat. I absolutely positively want/love/need this salad. 😁
Ingredients
1/2 cup cooked quinoa
500 gms kale
3/4 cup dried cranberries
1 GREEN apple diced (with skin)
1/2 cup cherry tomatoes cut in halves
Shaved parmesan cheese to garnish
Dressing:
1/4 cup extra virgin olive oil
1/2 cup balsamic reduction* (see notes how to make. For an easier option, you can also use store bought)
1 teaspoon kosher salt
Instructions
Cook quinoa according to package directions. Set aside to cool.
Chop the kale sour fine, being careful to remove any hard stems.Next gently massage the kale with olive oil and salt for few minutes with both your hands. This makes the leaves extra tender and silky, and also makes key nutrients even easier to absorb. Woot!!
Next add in the balsamic reduction and coat well and leave for half hour to absorb all the delicious sweetness into the greens.
Add the cooled quinoa, apple, cherry tomatoes, and cranberry to the bowl of kale.
Toss together well and garnish with shaved parmesan and serve. ENJOY 😋
*HOW TO MAKE BALSAMIC REDUCTION
2 cups balsamic vinegar (I used a basic grocery store brand of balsamic vinegar for this reduction)
1/2 cup maple syrup...you can use honey or brown sugar instead also.Simply swap the maple syrup for an equal amount of either sweetener
Combine the balsamic vinegar and maple syrup in a medium saucepan.
Bring to a boil, reduce heat, and simmer for 20-25 minutes, until it becomes thickened and coats the back of a spoon.
Cool, then transfer to a jar and store in the fridge for up to 1 month. Makes roughly 1 cup of balsamic reduction.