Warm Kale Salad
Discover the magic of kale with this warm salad! It's the perfect way to change your perspective on this leafy green. Trust me, if it won me over, it can win anyone over.
Ingredients
Crispy Quinoa
- ½ cup cooked quinoa
- 1 cup water or chicken stock
- pinch of salt
Kale Salad
- 3 garlic cloves (minced)
- 1" chunk of ginger (minced)
- 1 bunch of kale (stemmed and massaged)
- 1 tbsp extra virgin olive oil
- pinch of salt
- 1 tbsp butter
- 3 tbsp dried cranberries
- ¼ cup shredded parmesan
Pecan Vinaigrette
- ⅓ cup pecans (chopped)
- 2 tbsp extra virgin olive oil
- juice of ½ orange
- 2 garlic cloves (minced)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- pinch of salt
- 2 tbsp olive oil
Instructions
Crispy Quinoa
- Cook quinoa according to the package directions.
- Spread the cooked quinoa thinly onto a parchment-lined baking sheet.
- Drizzle olive oil on top of the quinoa and bake at 375°F (190°C) for about 25 minutes or until golden brown, stirring occasionally. Set aside.
Pecan Vinaigrette
- Prepare the vinaigrette by combining orange juice, more minced garlic, apple cider vinegar, honey, and chopped pecans. Season with salt to taste.
Warm Kale Salad
- Mince ginger and garlic. Clean the kale, remove the stems, and massage it with olive oil and salt. Set aside.
- In a pan, melt butter and add the minced garlic and ginger. Cook until fragrant.
- Add dried cranberries to the pan and remove from heat. Mix them into the kale.
- Assemble the salad by pouring the cranberry mixture over the kale. Sprinkle the crispy quinoa and shaved parmesan on top.
- Dress the salad with the pecan dressing. Enjoy!